Korean Zucchini with Doenjang recipe - ingredients, nutrition and when to eat it
A simple side dish of blanched Korean zucchini lightly tossed in doenjang seasoning.
A simple side dish of blanched Korean zucchini lightly tossed in doenjang seasoning. The tender squash takes on the savory flavor of the soybean paste, making it a lovely addition to the table, especially when summer produce is calling.
Side dishes · 15 minutes to cook
Nutrition (per 658.1g serving): 68.4 kcal · protein 2.5g · carbohydrate 8.5g · fat 3.3g · sodium 154.6mg
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: Korean zucchini can turn soft if blanched too long, so cook it for about a minute.
Tips: If water remains, it can thin the seasoning, so let it cool thoroughly after blanching and drain well.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Doenjang (fermented soybean paste) — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Minced garlic — 0.3 tsp
- Water — 500 ml