A Deliciously Unique Dish: Chungcheong-do Style Zucchini Noodles
A Deliciously Unique Dish: Chungcheong-do Style Zucchini Noodles
Seasonal Zucchini Noodles in the Chungcheong-do Style: A Recipe to Follow with 3 Personal Tips
I love bibim-guksu (spicy mixed noodles), but I had never tried adding zucchini until I prepared for this recipe contest. I was pleasantly surprised by the mild and unique flavor of zucchini in this Chungcheong-do style dish! The combination of savory, sweet zucchini with somyeon (thin wheat noodles) was delightful. I’ve enhanced it further with my three personal tips: fried garlic slices, a poached egg, and perilla leaves, creating an even more delicious ‘Chungcheong-do Style Zucchini Noodles’ recipe.
Ingredients (for 1 serving)- 1 handful of somyeon (thin wheat noodles, approx. 100g)
- 1/2 medium zucchini
- 1 tsp salt (for salting zucchini)
- 1.5 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
- 25ml water (for stir-frying the sauce)
Seasoning Sauce- 1/2 Tbsp red pepper flakes
- 1 tsp sugar
- 1 tsp minced garlic
- 1 Tbsp soy sauce
- Salt to taste
- A pinch of black pepper
My Personal Tips- 5 cloves garlic (thinly sliced)
- 5 perilla leaves (thinly julienned)
- 1 egg (for poached egg)
- 1/2 Tbsp red pepper flakes
- 1 tsp sugar
- 1 tsp minced garlic
- 1 Tbsp soy sauce
- Salt to taste
- A pinch of black pepper
My Personal Tips- 5 cloves garlic (thinly sliced)
- 5 perilla leaves (thinly julienned)
- 1 egg (for poached egg)
Cooking Instructions
Step 1
First, carefully prepare and measure all the ingredients listed for one serving. Choosing fresh, firm zucchini is key to a delicious outcome!
Step 2
Wash the zucchini thoroughly, trim off the ends, and then thinly julienne it using a knife or mandoline. Aim for consistent, thin strips.
Step 3
In a bowl, toss the julienned zucchini with 1 tsp of salt. Let it sit for about 10 minutes. This process draws out excess moisture, ensuring a crispier texture.
Step 4
While the zucchini is salting, prepare the seasoning sauce. In a small bowl, combine the red pepper flakes, sugar, minced garlic, soy sauce, salt, and black pepper. Mix well. Grind the toasted sesame seeds finely for later use.
Step 5
Bring a large pot of water to a boil. Add the somyeon and cook according to the package instructions, ensuring it’s al dente for the best texture.
Step 6
Once cooked, drain the somyeon and rinse thoroughly under cold running water to remove excess starch. Drain well in a colander. This step is crucial for preventing the noodles from becoming sticky.
Step 7
Squeeze out the excess water from the salted zucchini by hand. Then, gently press it with paper towels to absorb any remaining moisture. This will prevent the zucchini from becoming watery when stir-fried.
Step 8
★ My Special Tip! ★ Thinly julienne 5 perilla leaves. Their fragrant aroma complements the zucchini noodles beautifully. Slice 5 cloves of garlic as thinly as possible into ‘coin’ shapes (flat slices).
Step 9
Heat a generous amount of cooking oil in a pan over medium-low heat. The oil should be deep enough to mostly cover the garlic slices. Carefully add the sliced garlic and fry slowly until golden brown and fragrant. Be careful not to burn the garlic.
Step 10
Once fried to a crisp, golden perfection, remove the garlic slices with a slotted spoon and drain them on paper towels. These crispy fried garlic bits add a wonderful texture and nutty flavor to the noodles.
Step 11
In the same pan (or a clean one), add a little oil and stir-fry the squeezed zucchini over high heat for about 2 minutes. You want to cook it quickly to maintain its crispness.
Step 12
Add the prepared seasoning sauce to the stir-fried zucchini and continue to cook over medium heat for another minute, allowing the flavors to meld.
Step 13
Finally, add 25ml of water and stir-fry for one more minute. This will create a slightly saucy consistency for the zucchini topping. Your zucchini mixture is now ready!
Step 14
★ My Special Tip! ★ Let’s make a soft-poached egg to top the noodles! Breaking the yolk and mixing it into the noodles adds a wonderfully rich and creamy element. It transforms a simple noodle dish into something truly special!
Step 15
In a pot, bring about 1 cup of water to a boil with 1 tsp salt and 1 tsp vinegar. Once simmering and small bubbles appear, use a ladle to stir the water clockwise, creating a whirlpool. Gently crack the egg into the center of the whirlpool. This technique helps the egg poach into a beautiful, round shape.
Step 16
Arrange the drained somyeon in a serving bowl, portioning it into manageable amounts. Place the julienned perilla leaves and the freshly poached egg in the center. The vibrant colors and fresh aroma are instantly appealing.
Step 17
Spoon the cooked zucchini mixture over the somyeon. The warm, savory zucchini will be a delightful contrast to the cool noodles.
Step 18
Garnish generously with the crispy fried garlic slices. Your Chungcheong-do Style Zucchini Noodles are now complete! The delightful mix of savory zucchini, soft noodles, creamy poached egg, fragrant perilla, and crunchy garlic creates a truly satisfying and delicious meal. The combination of textures and flavors is simply wonderful!
Step 19
It’s amazing how such a delicious and special meal can be made from simple ingredients like zucchini from my pantry. I’m excited to share this unique dish with my family. I never would have thought to put zucchini in noodles before discovering this recipe, and I’m so grateful for this useful and tasty discovery. Chungcheong-do Style Zucchini Noodles are simply the best!
