Korean Zucchini Side Dish
A delicious Korean zucchini side dish (hobak bokkeum) that's crunchy and refreshing, perfect for any meal.
Equipment
- mandoline slicer
- Large mixing bowl
- large saute pan
- large serving plate
Ingredients
Zucchini Ingredients
- 30 oz zucchini about 4 medium size
- 2.5 teaspoon coarse sea salt
- 0.4 oz garlic clove 2 large cloves
- 2 bulb green onions chopped, plus more for garnish
- 1 tablespoon avocado oil
- 2-3 teaspoon toasted sesame oil plus more for garnish
- 1 tablespoon toasted white sesame seeds plus more for garnish
Instructions
Cooking Instructions
- Trim away both ends of the zucchini and use a mandoline slicer to slice the zucchini into thin and round discs.
- In a large mixing bowl, add the zucchini slices and sprinkle in salt and use your hands to gently rub the salt evenly into each slice. Set it aside for about 20 minutes.
- In the meantime, finely mince the garlic and chop the scallions.
- After 20 minutes, Use your hands to gently squeeze out extra water from the zucchini and set it aside on a large plate.
- In a large saute pan, preheat it over medium heat until it feels warm. Add the avocado oil and turn the heat up to medium-high, add the zucchini and saute for 1 minute.
- Add the garlic, green onions, and sesame oil and seeds, saute for 1 minute and turn off the heat.
- Transfer the zucchini onto a large serving plate and garnish with more scallion, sesame seeds, and oil. Serve at room temperature or chilled.
Notes
This dish tastes even better after it’s chilled, making it perfect for meal prep! Serve cold or at room temperature.
Nutrition
Serving: 1servingCalories: 68kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 981mgPotassium: 385mgFiber: 2gSugar: 4gVitamin A: 287IUVitamin C: 26mgCalcium: 40mgIron: 1mg
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