This is another version of a Korean zucchini side dish. My sister-in-law gave me a very fresh zucchini from her garden the other day, so I made this delicious side dish. When I was a kid, I liked making a simple bibimbap with this whenever my mom made it. To make that simple bibimbap, mix some cooked rice, this side dish, red pepper paste, kimchi, a fried egg, and some sesame oil to make a wonderfully simple bibimbap. 🙂 If you are a vegetarian, you can skip the anchovies. And you can skip the hot pepper if you don’t like spicy food.
Yield: 6 Servings
Short Korean Lesson
- HoBahk (호박) = Pumpkin
- SuBahk (수박) = Watermelon
⏰ The video for this recipe will be started at 0:24.
- 3 Cups Zucchini
- ½ Cup Onion
- 1 tsp Hot Pepper
- 1 Tbsp Minced Garlic
- ½ tsp Salt
- ½ tsp Sesame Oil
- 1 tsp Cooking Oil
- Some Sesame Seeds for Garnish
- ½ Cup Water
- 1 Dried Anchovy Pack (or 6 Dried Anchovies)
- 3 Kelp (1×1 inch)
To make the broth, add ½ cup of water, 1 dried anchovy pack, and 3 pieces of kelp in a pan. Once it starts to boil, cook for 3 minutes on high.
Meanwhile, chop 3 cups of zucchini, ½ cup of an onion, and the hot pepper.
3 minutes later, remove only the kelp from the broth.
Add the zucchini and onion to the broth.
Then, add ½ tsp of salt and 1 tsp of cooking oil. Cook for 3 minutes on high or until the zucchini become soft.
Add the hot pepper and cook for another minute. Depending on how spicy you like it, adjust the amount of the hot pepper. Two to three pieces of thinly chopped pepper were enough for me.
Turn off the heat and drizzle ½ tsp of sesame oil on top. In this step, remove the dried anchovy pack. However, if you use dried anchovies, you can just leave them in the dish to eat. (You can remove them too if you want.)