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–+ servings
Korean Zucchini Side Dish

Delicious Korean Zucchini Side Dish in Just 5 Minutes

A quick and easy Korean Zucchini Side Dish that's perfect for busy weeknights. Experience vibrant flavors from tender zucchini cooked with garlic and a hint of sweetness.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-fry
  • 2 medium Zucchini cut into half-moon shapes
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 2 stalks Green Onions chopped
  • 2 tablespoons Saewoojeot (Salted Fermented Shrimp) or fish sauce
  • 1 tablespoon Maple Syrup or honey
  • 1 teaspoon Gochugaru (Korean Red Pepper Flakes) optional
  • 2 tablespoons Cooking Oil neutral oil like vegetable or canola
  • 1 tablespoon Sesame Seeds for garnish
  • 1 teaspoon Sesame Oil for drizzling

Equipment

  • Wok or large skillet

Method
 

Step-by-Step Instructions
  1. Begin by cutting the zucchini in half lengthwise, then slice each half into half-moon shapes about 1/4 inch thick. Set aside.
  2. In a wok or large skillet, heat 2 tablespoons of cooking oil over high heat until shimmering, about 1-2 minutes.
  3. Add the sliced zucchini, chopped onion, and minced garlic to the wok. Stir-fry for about 2-3 minutes, tossing frequently.
  4. Add the chopped green onions and continue to cook for another 1-2 minutes until the zucchini is tender but still holds its shape.
  5. Stir in the saewoojeot (or fish sauce) and maple syrup, cooking for an additional minute until well combined.
  6. Remove from heat and sprinkle sesame seeds over the stir-fry and drizzle with sesame oil. Serve warm.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 350mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Can be frozen for up to 2 months if uncooked. Avoid freezing if garnished with sesame oil and seeds.

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