Korean Style Zucchini
Gochujang has become my new best friend. If you are not familiar with gochujan, it is essentially a Korean condiment that is a bit spicy, lightly fermented, and one that just has this sweet and savory taste that it just gets highly addicting. Gochujang is commonly used in Korean recipes such as bibimbap and soups, and the thing I love about it is that it has just the right amount of spice that is perfectly balanced by this sweetness. Don’t judge me, but I always lick the spoon when I am using this condiment.
With that said, you have probably known for the last few weeks that I am continuing to harvest zucchini from our garden. This is when the idea sparked to make chicken lettuce wraps for the kids, and as the Koreans are known for having banchan (small dishes that accompany a meal), I figured making these Korean style zucchini. I fell in love with this, and I think you might as well.
Let’s get started.
Ingredients:
- 1 small to medium sized zucchini, cut into 1 inch coins, then quartered
- 2 tbsp gochujang paste
- 1 tbsp water
- 1/2 tbsp Japanese Sushi Seasoning, often called Furikake (optional)
Simple, right? The only small challenge may be finding the gochujang paste, but you can probably find this in your Asian grocery store, or in the ‘ethnic’ aisle in your grocery store.
Start by heating a medium skillet on medium heat. Toss in the zucchini, as well as the gochujang. Give a good stir, and gently mash in the gochujang. Add the water to assist in making a thinner sauce. Continue cooking until the zucchini is heated through, and the sauce coats the zucchini. Toss in the furikake if you desire. This adds that additional distinct flavor that you would find in a standard sushi roll.
Serve as a side to any dish. The end result is the perfect crunch of the zucchini, and then the awesome punch from the gochujang. Trust me, this Korean condiment will have you thinking endlessly of what it can be used on, and this was only one of those ideas. Hope you enjoy!
Korean Style Zucchini
Ingredients
- 1 small to medium sized zucchini cut into 1 inch coins, then quartered
- 2 tbsp gochujang paste
- 1 tbsp water
- 1/2 tbsp Japanese Sushi Seasoning often called Furikake (optional)
Instructions
- Start by heating a medium skillet on medium heat. Toss in the zucchini, as well as the gochujang. Give a good stir, and gently mash in the gochujang. Add the water to assist in making a thinner sauce. Continue cooking until the zucchini is heated through, and the sauce coats the zucchini. Toss in the furikake if you desire. This adds that additional distinct flavor that you would find in a standard sushi roll.
- Serve as a side to any dish.
