Grilled Zucchini Salad: A Delightful Chewy Texture!
Grilled Zucchini Salad: A Delightful Chewy Texture!
Recipe for Chewy Grilled Zucchini Salad
Introducing a delectable zucchini salad made by grilling zucchini until lightly browned and tender-crisp inside, then tossing it with a flavorful, savory-sweet, and slightly spicy seasoning. It’s a wonderful side dish for rice and also makes a fantastic accompaniment to drinks!
Main Ingredients- 1 zucchini
- A little cooking oil (for greasing the pan)
- 2 pinches of salt (for salting the zucchini)
Seasoning Ingredients- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp oligosaccharide
- 1 tsp minced garlic
- 1 tsp minced green onion
- 1 Tbsp perilla oil (deulgireum)
- A little toasted sesame seeds (for garnish)
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp oligosaccharide
- 1 tsp minced garlic
- 1 tsp minced green onion
- 1 Tbsp perilla oil (deulgireum)
- A little toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Rinse the fresh zucchini thoroughly under running water. Trim off the stem and blossom ends, then slice it into rounds about 0.5 cm thick. Slicing them too thinly can cause them to break apart easily during cooking, so maintaining a moderate thickness is recommended.
Step 2
Arrange the sliced zucchini in a single layer on paper towels. This helps to lightly draw out some moisture and will ensure the salt is evenly distributed. Sprinkle 2 pinches of salt all over the zucchini slices and let them rest for about 10 minutes.
Step 3
Preheat a frying pan over medium-low heat. Lightly coat the pan with cooking oil, wiping it around as if to create a thin film. Too much oil can make the dish greasy. Now, place the salted zucchini slices into the pan in an even layer and cook slowly over medium-low heat. Be careful not to burn them, and cook one side at a time.
Step 4
Once one side of the zucchini turns a beautiful golden brown and looks nicely grilled, carefully flip the slices. Continue to cook the other side over medium-low heat until it also develops a nice color. It’s important to cook patiently to ensure the outside is golden and the inside remains moist and tender.
Step 5
When both sides of the zucchini are beautifully golden brown, carefully remove them from the pan. Spread them out on a cooling rack or plate to let them cool down slightly. If you toss them with the seasoning while they are too hot, they might lose their fresh flavor. Wait until they are just warm to the touch.
Step 6
Now, let’s prepare the delicious seasoning in a small bowl. Combine 1/2 Tbsp red pepper flakes, 1 Tbsp soy sauce for soup, 1 tsp oligosaccharide for a touch of sweetness, 1 tsp minced garlic for a pungent kick, 1 tsp minced green onion for a fresh flavor, and 1 Tbsp perilla oil for its nutty aroma. Mix these ingredients thoroughly with a spoon to create the seasoning paste. Feel free to adjust the seasoning proportions to your liking.
Step 7
Transfer the grilled and slightly cooled zucchini slices into a larger bowl. Pour all of the prepared seasoning paste over the zucchini.
Step 8
Put on disposable gloves and gently toss the zucchini with the seasoning using your hands. Be careful not to mash the zucchini, aiming to coat each slice evenly while preserving its chewy texture. The key is to maintain the zucchini’s delightful bite.
Step 9
Finally, sprinkle a generous amount of toasted sesame seeds for an added nutty flavor and give it one last light toss. Your delicious grilled zucchini salad is now ready! You can adjust the amount of sesame seeds to your preference.
Step 10
Enjoy your homemade grilled zucchini salad as a delightful side dish. It’s especially delicious served over a bowl of freshly steamed hot rice!
