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Savory Korean Zucchini Stir-Fry for Quick Weeknight Dinners

This Savory Korean Zucchini Stir-Fry is a quick and delicious side dish that caters to various dietary preferences.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Stir-Fry
  • 2 medium Zucchini Korean zucchini or any summer squash
  • 1 medium Onion Substitute with shallots or leeks if unavailable
  • 2 cloves Garlic Fresh garlic recommended
  • 2 stalks Green Onions Chives can be a good substitute
For the Seasoning
  • 2 tablespoons Saewoojeot (Korean salted fermented shrimp) Use fish sauce or soy sauce as a vegan alternative
  • 1 tablespoon Maple Syrup Honey or agave syrup can be used instead
  • 1 teaspoon Gochugaru (Korean red pepper flakes) Optional for heat and color
For Cooking and Garnishing
  • 2 tablespoons Cooking Oil Any neutral oil like vegetable or canola oil
  • 1 tablespoon Sesame Seeds Optional but recommended for presentation
  • 1 teaspoon Sesame Oil Drizzle before serving for added aroma

Equipment

  • Wok
  • knife
  • Cutting Board
  • skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Zucchini: Wash and trim the zucchini, cut each in half lengthwise, and slice into half-moon shapes about 1/4-inch thick.
  2. Heat the Oil: In a wok or large skillet, heat about 2 tablespoons of cooking oil over high heat until shimmering.
  3. Stir-Fry the Vegetables: Add zucchini, onion, chopped garlic, and green onions to the pan, stir-frying for about 5 minutes.
  4. Incorporate Seasonings: Add saewoojeot, maple syrup, and gochugaru if desired. Stir until well combined and allow to cook for another 2-3 minutes.
  5. Finishing Touches: Transfer the stir-fry to a serving dish, sprinkle with sesame seeds, and drizzle with sesame oil before serving.

Notes

Serve immediately for best flavor and texture. Store leftovers in an airtight container in the refrigerator for up to 3-5 days.