Spicy Korean Zucchini
The crushed red pepper flakes can pack some "heat", so use it sparingly. Start with about 1/2 Tablespoon (or even less, if you wish) and work your way up to how much will satisfy your heat tolerance.
1 1/2 Tbspsalt
2 to 3green onions, chopped or sliced
1 Tbspminced garlic
1 Tbspsesame oil (+ 1 tsp for frying)
2 Tbsptoasted sesame seeds
1/2 to 1 Tbspcrushed red pepper flakes (start with 1/2 tbsp ad add more as desired)
1 tspgranulated sugar
1 tsprice wine (or japanese mirin)
1 to 2 tspblack pepper (optional)
How to Make Spicy Korean Zucchini
- Slice each zucchini in half lengthwise. Then slice each half into 1/4-inch half circles. Place zucchini slices in a large mixing bowl. Add salt to mixing bowl (so zucchini stays crisp during stir-frying), and toss well. Set bowl aside for 20 to 30 minutes.
- Rinse zucchini under cool running water 2 or 3 times, and let stand in colander to allow excess water to drain. Rinse mixing bowl to remove salt (it'll be used to mix other ingredients).
- Grab handfuls of the wet zucchini and squeeze to remove more water. Place squeezed zucchini back in mixing bowl.
- Add green onions, garlic, crushed red pepper flakes, sesame oil, sesame seeds, sugar and rice wine to zucchini. Toss thoroughly.
- Heat 1 tsp sesame oil in a large skillet. Add zucchini mixture to hot oil, and stir-fry over high heat for 5 minutes, stirring frequently to prevent burning. Season with black pepper, if desired, and serve as a side dish alongside some hot cooked white rice.