Simple Pan-Fried Zucchini with Perilla Oil and Soy Sauce
Simple Pan-Fried Zucchini with Perilla Oil and Soy Sauce
Nutty Perilla Oil & Soy Sauce Fried Zucchini: A Simple & Delicious Recipe
On a rainy day! While delicious pancakes are great, this super simple ‘Pan-Fried Zucchini’ is also wonderful~ ^0^ It’s a quick and satisfying dish, perfect as a side or a light snack.
Main Ingredients- 1 Korean zucchini (aehobak)
- 1 Cheongyang chili pepper
- Sesame seeds (generous amount)
Dressing- 3 Tbsp perilla oil
- 1 Tbsp soy sauce
- 3 Tbsp perilla oil
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
Prepare your ingredients. Thoroughly wash the Korean zucchini and pat it dry. Wash the Cheongyang chili pepper and remove its stem.
Step 2
Slice the Korean zucchini into approximately 0.6 cm thick rounds. Avoid slicing them too thinly, as they can break easily, and too thickly, as they will take longer to cook. In a bowl, combine the sliced zucchini with the dressing ingredients: 3 tablespoons of perilla oil and 1 tablespoon of soy sauce. Gently toss to ensure the zucchini is evenly coated with the seasoning. Letting it marinate for a few minutes will enhance the nutty flavor of the perilla oil and the savory notes of the soy sauce.
Step 3
Heat a non-stick pan over medium-low heat. Pour the marinated zucchini and all the remaining dressing into the pan. As the dressing heats up, it will slightly caramelize, adding a delightful depth of flavor.
Step 4
Arrange the zucchini slices in a single layer in the pan, making sure they don’t overlap. This ensures even cooking and allows each slice to achieve a beautiful golden-brown sear.
Step 5
Cook on medium-low heat until one side of the zucchini is golden brown and slightly tender. Then, flip the slices and cook the other side until it’s also golden brown. Keep an eye on the heat to prevent the perilla oil from burning. The goal is to cook the zucchini until it’s tender yet still has a slight bite for a pleasing texture.
Step 6
Once the zucchini is nicely browned on both sides, finely chop the Cheongyang chili pepper and sprinkle it over the zucchini. Adjust the amount of chili pepper to your preference for heat. Finally, generously sprinkle with sesame seeds for added texture and nutty flavor. Your delicious Pan-Fried Zucchini with Perilla Oil and Soy Sauce is ready to be enjoyed! Serve immediately while warm.
