This is a simple summer side dish that’s great served with meat dishes such as bulgogi, galbi, or jeyuk bokkeum or in bibimbap. I made it with a beautiful round zucchini from my container garden, but you can use any variety of zucchini, which happens to be plentiful this time of year.
The classic seasoning for stir-fried zucchini is saeujeot (or saewujeot),새우젓, which is salted and fermented tiny shrimp. Zucchini and saeujeot — a match made in heaven!
Saeujeot is a staple ingredient most commonly used in kimchi but its distinct savory flavor works wonderfully as a seasoning for various other dishes such as gyeran jjim (steamed egg), sundubu jjigae (soft tofu jjigae), kongnamul guk (soybean sprout soup) and bossam (boiled pork). If you have leftover saeujeot from making kimchi, keep it in the freezer in a freezer bag. It won’t freeze because of the high level of salt content, but will keep well for a long time.
Ingredients:
1 medium zucchini (about 10 – 12 ounces)
2 or 3 teaspoons saeujeot (or fish sauce or salt to taste)
2 garlic cloves minced
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 scallion, finely chopped
1 scallion, finely chopped
1 tablespoon vegetable or canola oil
Cut the zucchini in half lengthwise (I cut mine into quarters because mine was round). Then cut crosswise into 1/4-inch thick slices.
You can use saeujeot as is or finely chopped. This is very salty, so use 2 teaspoons first and add more if needed.
Heat a pan with the oil over medium high heat. Add the zucchini, garlic and saeujeot (or fish sauce) to the pan. Cook for 3 – 4 minutes, stirring well.
Add the remaining ingredients and 2 tablespoons of water. Cook for another minute or two, stirring, until the zucchini is softened and turns translucent.
It's funny how good food have roots so much alike.
Judy - I am really curious how your mom does her zucchini side dish. I am sure it's delicious though. Yea, go out get some zucchini. They are certainly abundant out there these days.