Stir-Fried Korean Zucchini Lunchbox recipe - ingredients, nutrition and when to eat it
This side dish and lunchbox menu features Korean zucchini gently stir-fried with salted shrimp.
This side dish and lunchbox menu features Korean zucchini gently stir-fried with salted shrimp. It is easy to serve with rice for a summer lunch or light dinner, with a subtle savory flavor and nutty aroma.
Lunchbox & quick meals · 10 minutes to cook
Nutrition (per 153.8g serving): 161.4 kcal · protein 2.6g · carbohydrate 8.8g · fat 13.2g · sodium 376mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Turn off the heat when the center is still slightly firm, since cooking the zucchini too long will release a lot of water.
Tips: Stir-fry the salted shrimp briefly in an empty part of the pan first to reduce its fishy aroma and bring out its savory flavor.
Tips: Let it cool briefly before packing so less moisture collects in the rice and side dish.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Onion — 30 g
- Garlic — 1 pc
- Salted shrimp — 1 tsp
- Cooking oil — 1 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp