Sweet and Savory Braised Zucchini with Fermented Shrimp
Sweet and Savory Braised Zucchini with Fermented Shrimp
Zucchini Braised with Fermented Shrimp for Ultimate Flavor
Enjoy this delicious braised zucchini recipe that requires no added sugar! The natural sweetness of the zucchini, combined with the savory depth of fermented shrimp (saeujeot) and a hint of spice from chili peppers, makes it a perfect side dish. It’s fantastic served with steamed rice, mixed in for an extra burst of flavor. This dish is simple to make but incredibly satisfying.
Main Ingredients- 1 medium Zucchini
- 1/2 Onion
- 1 stalk Green Onion
- 1/2 Red Chili Pepper (for color)
- 1/2 to 1 Korean Green Chili Pepper (adjust to spice preference)
Seasonings & Others- 1 Tbsp Minced Garlic
- 1 Tbsp Fermented Shrimp (Saeujeot), including the liquid
- 1 Tbsp Dried Shiitake Mushroom Powder (or 200ml kelp/anchovy broth)
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili powder)
- A little Cooking Oil (Canola or vegetable oil)
- 200ml Water (if using mushroom powder)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fermented Shrimp (Saeujeot), including the liquid
- 1 Tbsp Dried Shiitake Mushroom Powder (or 200ml kelp/anchovy broth)
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili powder)
- A little Cooking Oil (Canola or vegetable oil)
- 200ml Water (if using mushroom powder)
Cooking Instructions
Step 1
Prepare all the ingredients for the braised zucchini. While using broth can enhance the flavor, this recipe uses dried shiitake mushroom powder for convenience and a delicious umami boost. Wash and get your zucchini, onion, green onion, chili peppers, and garlic ready.
Step 2
Cut the zucchini into thick, bite-sized pieces, about 1 to 1.5 cm thick. Cutting them too thin will cause them to break apart easily during cooking, so aim for a substantial thickness to maintain texture.
Step 3
Slice the onion into similarly thick strips. The natural sweetness of the onion will complement the zucchini beautifully.
Step 4
Slice the Korean green chili peppers. If you enjoy a spicier kick, feel free to use a whole pepper. For a milder heat, you can remove the seeds or use just half. (Tip: If you have very spicy chilies, adjust the amount accordingly!)
Step 5
Slice the green onion diagonally and finely mince the garlic. Slice the red chili pepper diagonally for a touch of color.
Step 6
Lightly oil a heated pan and add the sliced zucchini. Sauté for just about 1 minute, just enough to lightly coat the pieces with oil. Avoid overcooking at this stage, as the zucchini will soften further during braising.
Step 7
Push the zucchini to one side of the pan. Add the minced garlic, sliced onion, and gochugaru to the pan. Sauté briefly until fragrant, then pour in 200ml of water to create the braising liquid.
Step 8
Stir in the dried shiitake mushroom powder and the fermented shrimp (saeujeot). Using the liquid from the fermented shrimp adds an extra layer of savory depth. This step replaces the need for a separate broth base.
Step 9
Add the sliced green and red chili peppers. Bring the liquid to a boil over medium-high heat, then reduce the heat to low. If you want it spicier, you can add another green chili pepper now.
Step 10
Finally, add the sliced green onion. Taste the sauce and adjust the seasoning with soy sauce (or regular soy sauce) if needed. Cover the pan and let it simmer gently over low heat until the zucchini is tender and has absorbed the flavors. The liquid should reduce to a nice glaze. Your delicious braised zucchini is ready!
Step 11
Enjoy this finished braised zucchini! It’s incredibly delicious mixed into a bowl of warm rice. The perfect balance of savory, sweet, and slightly spicy flavors makes it an irresistible side dish.
