2 heaping tbsp Saewoojeot, Korean salted & fermented shrimp (you can substitute to fish sauce or soy sauce)
1 tbsp maple syrup
1/2 tbsp gochugaru, optional
2 tsp cooking oil
sesame seeds for garnish
sesame oil for garnish
Steps
Cut zucchinis in half lengthwise and slice into a half-moon shape.
Place all ingredients in a wok or large skillet except sesame seeds and sesame oil.
Over high heat, stir fry ingredients for 5 minutes, or until zucchini is cooked but still has bite. It will have some liquid on the bottom, that’s totally fine but don’t overcook them, they will become too mushy.
Place on a serving plate, and garnish with sesame seeds and sesame oil. Enjoy with warm cooked rice and with other side dishes or make bibimbap by just simply putting the zucchini on top of the rice and adding a fried egg! Enjoy!
Reviews
Winnie Low on 2020-07-30 (5 stars): If i cook a big portion, how to keep in the fridge and can keep for how long?
Sylvia on 2020-06-10 (5 stars): I did not have the salted and fermented shrimp, so I used fish sauce instead and also substituted honey for maple syrup . It turned out very well.
Leif on 2020-09-07 (5 stars): My new all time favorite zucchini recipe. I can’t stop eating it! About to make it for a third time today. So so delicious. Makes zucchini desirable haha.
Ellyse on 2020-09-22 (5 stars): Delicious! Just made this for me and my picky eater boyfriend (with Korean short ribs and rice). We are both big fans. I did substitute brown sugar in place of the maple syrup because we didn’t have any on hand. Thanks for the great recipe!
Menki on 2021-04-25 (5 stars): So delicious! And so easy to make too! I've made this sooo many times, and I've added carrots and other veggies to diversify the color wheel
Garlic Girl on 2023-02-17 (5 stars): Delicious ?. I had with salmon.
