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A simple and flavorful Korean banchan (vegetable side dish) featuring thinly sliced zucchini stir-fried with garlic, green onions, and sesame for a healthy and vegan-friendly dish.

Ingredients

Scale
  • 2 medium fresh zucchinis
  • 1/2 teaspoon coarse sea salt
  • 1 clove garlic, minced
  • 2 green onions, chopped
  • 1 tablespoon avocado oil (or neutral cooking oil)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon toasted white sesame seeds

Instructions

  1. Slice the zucchinis thinly, ideally using a mandoline for even slices.
  2. Place the sliced zucchini in a bowl and sprinkle with coarse sea salt; rub the salt into the zucchini and let it sit for about 10 minutes to draw out moisture.
  3. Mince the garlic and chop the green onions while the zucchini rests.
  4. After the zucchini has released water, squeeze out the excess moisture with your hands.
  5. Heat a skillet over medium to medium-high heat and add the avocado oil.
  6. Sauté the zucchini slices for about 1 minute until tender but still slightly crisp.
  7. Add the minced garlic, chopped green onions, toasted sesame oil, and toasted white sesame seeds; stir briefly to combine and cook for another 30 seconds.
  8. Remove from heat and serve warm or chilled.

Notes

Using a mandoline slicer ensures thin, even zucchini slices for best texture., Salting and squeezing the zucchini removes excess water to prevent the dish from becoming watery., This side dish improves in flavor when chilled and can be made ahead and stored in an airtight container in the refrigerator for up to four days., Variations include adding gochugaru (Korean red pepper flakes) or fresh jalapeño for heat, or substituting fish sauce or soy sauce to adjust flavor., Saeujeot (fermented salted shrimp) can be added sparingly for a traditional umami boost, though it is quite salty and strong-tasting.

Nutrition

Find it online: https://cookerygood.com/korean-zucchini-side-dish/