Description
A quick and flavorful Korean side dish (banchan) made with sautéed zucchini seasoned with garlic, scallions, sesame oil, and a kick of gochugaru (Korean red pepper flakes).
Ingredients
Scale
- 2 medium zucchini, thinly sliced into half-moons
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 2 scallions, finely chopped
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- Salt, to taste
Instructions
- Heat vegetable oil in a skillet over medium heat.
- Add zucchini and sauté for 3–4 minutes until slightly softened but still bright in color.
- Stir in garlic and scallions, cooking for 1 minute until fragrant.
- Season with gochugaru, soy sauce, and a pinch of salt. Stir well to combine.
- Remove from heat and drizzle with sesame oil.
- Sprinkle with toasted sesame seeds before serving.
Notes
- Adjust the amount of gochugaru depending on your spice preference.
- This dish can be served warm or at room temperature.
- Pairs well with rice and other Korean banchan.
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg