How to make Manmulsang-style stir-fried zucchini

Tips for buying and storing zucchini

Zucchini is a vegetable commonly enjoyed in the summer. It is frequently served as a side dish because it is affordable and delicious. When buying zucchini, it is best to choose one with a smooth, blemish-free surface and a fresh stem. When cut, zucchini with overly large or yellow seeds is old, while zucchini that does not spring back when pressed may be hollow and is best avoided.

The golden recipe for Manmulsang-style stir-fried zucchini

Let's look into the stir-fried zucchini recipe featured on the TV program Manmulsang, which doubles the umami flavor.

Ingredients: 1 zucchini, 1 tbsp chili powder, 1 tbsp saeujeot (salted fermented shrimp), 1/2 cup rice-rinsing water, 1/3 green onion, 1 tbsp minced garlic, 3 tbsp perilla seed oil, sesame seeds

1. Cut the zucchini in half and slice it diagonally.

2. Finely mince 1 tablespoon of saeujeot (salted fermented shrimp).

3. Pour 3 tablespoons of perilla seed oil into a heated pan and coat it generously.

4. Once the perilla seed oil is heated, add the zucchini and stir-fry. When the zucchini softens, add 1 tablespoon of chili powder and 1 tablespoon of minced saeujeot (salted fermented shrimp) and continue stir-frying.

5. Once the seasonings are mixed, pour in 1/2 cup of rice-rinsing water and boil for 2 minutes.

4. When the liquid reduces, add the diagonally sliced green onion and 1 tablespoon of minced garlic and mix.

5. Finally, sprinkle with sesame seeds, and the stir-fried zucchini is ready.

Baek Jong-won's stir-fried zucchini with lingering umami

We introduce Baek Jong-won's stir-fried zucchini recipe, which features saeujeot (salted fermented shrimp) for umami and is easy for cooking beginners to follow.

Ingredients: 1 zucchini, 1/2 onion, a bit of green onion, 2 tbsp perilla seed oil, 1 tsp saeujeot (salted fermented shrimp), 1 tbsp minced garlic, sesame seeds, pepper

1. Slice the zucchini into half-moon shapes and thinly slice the onion. Mince the green onion.

2. Preheat the pan over low heat, add 2 tablespoons of perilla seed oil, and stir-fry the minced garlic first.

3. Once the garlic aroma rises, add the onion and stir-fry.

4. Next, add the zucchini and stir-fry it, then add 1 teaspoon of saeujeot (salted fermented shrimp) and 2 tablespoons of water and continue cooking until only a small amount of liquid remains.

5. Taste it, and if it is bland, add a little more saeujeot (salted fermented shrimp).

6. Finally, add pepper, sesame seeds, and minced green onion and stir-fry; the dish is then ready.

[Fam Times = Reporter Choi Hyun-jun]