A Truly Special Dish! Chungcheong-do Style Zucchini Noodles Recipe
Simple and Delicious Zucchini Noodles Made with Garden Zucchini
Introducing an easy-to-make, yet incredibly flavorful Zucchini Noodle recipe from the Chungcheong-do region. The freshness of garden-fresh zucchini combined with the savory seasoning creates a unique and delightful dish. It’s a taste that everyone, young and old, will love, so be sure to try making it!
Main Ingredients
- 1 medium zucchini
- 1 handful cooked somen noodles (approx. 80-90g)
- 1/3 Tbsp coarse salt (for salting zucchini)
- 2 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1/2 cup water
- 1 Tbsp cooking oil
Seasoning Mix
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp soy sauce
- Pinch of salt (adjust to taste)
- Pinch of black pepper
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp soy sauce
- Pinch of salt (adjust to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
This recipe is for 2 servings, but it has been adjusted to a 1-serving portion. Prepare one medium-sized round zucchini, ideally freshly harvested from your garden. Julienne the zucchini into thick strips, about 0.5 cm thick. Be careful not to slice them too thinly, as they might break apart during cooking.
Step 2
Place the julienned zucchini in a bowl and sprinkle with 1/3 tablespoon of coarse salt. Mix well and let it sit for about 10 minutes. This process draws out excess moisture, making the zucchini crispier and tastier.
Step 3
After 10 minutes, drain the salted zucchini using a sieve. Gently pat the zucchini dry with paper towels to remove any remaining moisture. This is important to prevent oil splattering and to ensure the zucchini doesn’t become soggy when stir-fried.
Step 4
In a small bowl, combine 1 tablespoon of gochugaru, 1/2 tablespoon of sugar, 1/2 tablespoon of minced garlic, 2 tablespoons of soy sauce, and a pinch of black pepper. Mix well to create the seasoning sauce. (Since this is a 1-serving adjustment, salt has not been added separately. If you find it needs more salt, you can add a pinch at the end of cooking.)
Step 5
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the drained zucchini strips and stir-fry over medium-high heat for about 2 minutes, until they become slightly translucent. Stir-frying quickly over high heat is key to prevent them from becoming mushy.
Step 6
Once the zucchini is slightly cooked, add the prepared seasoning sauce. Continue to stir-fry over medium-low heat for about 1 minute, ensuring the sauce evenly coats the zucchini.
Step 7
After stir-frying with the seasoning for 1 minute, pour in 1/2 cup of water. Reduce the heat to low and simmer for another minute, allowing the sauce to reduce slightly and become more concentrated. Finally, add 1 tablespoon of sesame seeds and 1 tablespoon of sesame oil, and mix gently to finish the stir-fried zucchini component.
Step 8
In another pot, bring plenty of water to a rolling boil. Once boiling, add about 80-90g of cooked somen noodles (for one serving), separating them so they don’t clump. When the water starts to boil up again, prepare half a cup of cold water. Pour the cold water into the boiling noodles in 2-3 additions, bringing it back to a boil each time. This process helps the noodles achieve a perfectly chewy and firm texture. Cook for approximately 4 to 4.5 minutes. Once cooked, rinse the noodles thoroughly under cold running water, rubbing them gently to remove excess starch, and drain completely.
Step 9
Arrange the stir-fried zucchini mixture nicely in a serving bowl. Place the cooked and drained somen noodles on top. Finish by generously sprinkling 1 tablespoon of sesame seeds over everything for a beautiful presentation and enhanced flavor. (Oops! I forgot to add the sesame seeds in the final photo. Please remember to sprinkle them when you serve! They make it truly delicious.)
