Korean Zucchini Side Dish Recipe
This Korean Zucchini Side Dish Recipe is a quick, healthy, and flavourful banchan made with tender-crisp zucchini, garlic, soy sauce, and sesame oil—perfect for busy weeknights or as a light vegetable side.
Ingredients
- 2 medium zucchini about 1.2 lb / 550 g, sliced into ¼-inch half-moons
- 2 tablespoons neutral cooking oil vegetable or canola
- 1 tablespoon toasted sesame oil for finishing
- 2 cloves garlic thinly sliced or minced
- 2 scallions green onions, thinly sliced, whites and greens separated
- 1 teaspoon soy sauce low sodium preferred
- ½ teaspoon salt adjust to taste
- ½ teaspoon sugar or 1 teaspoon mirin optional
- 1 tablespoon toasted sesame seeds
- Pinch of black pepper or gochugaru optional
Instructions
Prepare the zucchini:
- Wash and trim the zucchini ends. Slice into uniform ¼-inch half-moons. If zucchini is very watery, lightly salt and rest for 10 minutes, then gently pat dry.
Heat the pan:
- Place a large skillet over medium-high heat. Add the neutral oil and allow it to heat until shimmering.
Cook aromatics:
- Add garlic and the white parts of the scallions. Stir-fry for 20–30 seconds until fragrant, being careful not to burn the garlic.
Stir-fry zucchini:
- Add zucchini to the pan in a single layer. Stir-fry for 3–4 minutes, tossing frequently, until just tender but still vibrant and slightly crisp.
Season:
- Add soy sauce, sugar or mirin (if using), salt, and optional pepper or gochugaru. Toss well and cook for another 30–60 seconds.
Finish and serve:
- Remove from heat. Drizzle with toasted sesame oil, sprinkle scallion greens and sesame seeds. Serve warm or at room temperature.
Notes
- Texture tip: High heat and quick cooking prevent soggy zucchini.
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat briefly in a skillet over medium heat; avoid microwaving too long.
- Variations: Add mushrooms or carrots for extra texture, or sprinkle gochugaru for a spicy version.
- Dietary notes: Naturally vegetarian and easily vegan; use tamari for gluten-free.