Sautéed Zucchini with Fermented Shrimp Sauce: From Childhood Dislike to a Favorite Side Dish
Sautéed Zucchini with Fermented Shrimp Sauce: From Childhood Dislike to a Favorite Side Dish
Easy and Delicious Sautéed Zucchini Recipe: Adding Umami with Fermented Shrimp Sauce for a Healthy Side Dish
I’ve made a simple yet deeply flavorful sautéed zucchini dish using fresh, in-season zucchini. Adding fermented shrimp sauce elevates the flavor beyond simple stir-frying, creating an unparalleled depth. Zucchini dishes, which I disliked so much as a child, have now become one of my most beloved side dishes, so much so that I can’t get enough! Do you have any foods you disliked as a child that you now love? Rediscover the taste of memories with this recipe. (Spoon measurements: 1 Tbsp = 15ml, 1 tsp = 5ml)
Main Ingredients- 1 medium zucchini
- 1/2 onion
- 2 red chilies
- 10cm segment of green onion
- 0.5 Tbsp coarse salt
Seasonings & Others- 0.5 Tbsp fermented shrimp sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 5 Tbsp kelp broth or water
- 0.5 Tbsp fermented shrimp sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 5 Tbsp kelp broth or water
Cooking Instructions
Step 1
Zucchini prices have stabilized recently. I bought two for 980 won each at the mart. However, I do have a habit of stocking up on fresh ingredients in the fridge, so I’m slightly worried if I can finish them all quickly. Still, it’s hard to pass by fresh vegetables!
Step 2
Wash the zucchini thoroughly, pat it dry, and then slice it in half lengthwise. Cut each half into slightly thick, half-moon shapes, about 0.5 cm thick. Slicing them not too thinly will help them retain their shape and texture when cooked.
Step 3
While you can stir-fry the zucchini directly, I always lightly salt it first. Sprinkle 0.5 Tbsp of coarse salt over the zucchini slices and let them sit for about 10 minutes. This helps the zucchini absorb flavor evenly and reduces cooking time. After salting, rinse lightly under cold water to remove excess salt, then drain thoroughly in a colander. Excess moisture can lead to a bland taste when stir-fried.
Step 4
While the zucchini is salting, prepare the other ingredients. Thinly slice the onion. Cut the green onion into diagonal pieces about 1 cm long. Slice the red chilies diagonally to match the green onion for a pop of color. (You can use spicy green chilies if you prefer more heat.)
Step 5
Heat 1 Tbsp of sesame oil and 1 Tbsp of cooking oil in a wide pan over medium heat. Once the oil is warm, add the drained zucchini slices and stir-fry until they begin to look slightly translucent. Be careful not to overcook or stir too vigorously, as the zucchini can break apart.
Step 6
Once the zucchini is somewhat tender, add 0.5 Tbsp of minced garlic, the sliced onion, green onion, and red chilies. Continue to stir-fry together until the vegetables soften and release their natural sweetness. The aroma of garlic will enhance the overall flavor.
Step 7
When the zucchini is tender, add 0.5 Tbsp of fermented shrimp sauce for seasoning. It’s best to add just a bit of the liquid from the shrimp sauce to better control the saltiness. Pour in 5 Tbsp of kelp broth or water, cover the pan, and let it simmer over low heat for 2-3 minutes. The savory flavor of the fermented shrimp sauce will deeply infuse the zucchini. Avoid stirring too frequently to prevent the zucchini from becoming mushy. Finally, add 1 Tbsp of lightly crushed sesame seeds and mix gently to finish. (I omitted the final sesame oil as I used it at the beginning. You can add more if desired.)
Step 8
Transfer the well-cooked sautéed zucchini to a serving plate. Sprinkle a little more sesame seeds on top for added nuttiness and visual appeal. Your delicious sautéed zucchini is now ready!
Step 9
Freshly sautéed zucchini has a wonderful texture – slightly crisp yet tender – making it an excellent side dish for rice. It’s especially delicious when mixed with a steaming bowl of rice and a hearty doenjang jjigae (fermented soybean paste stew). It’s a simple yet satisfying meal.
Step 10
In the summer, imagine serving this with a bowl of barley rice or multi-grain rice, topped generously with this sautéed zucchini, along with kimchi and other assorted side dishes from your fridge, perhaps a touch of gochujang (red pepper paste) for a bibimbap-style meal. It’s a hearty and healthy option. The side dishes I disliked as a child have now become favorites. Enjoy this healthy and delicious meal with this zucchini dish!
