Stir-Fried Korean Zucchini with Salted Shrimp recipe - ingredients, nutrition and when to eat it
This side dish features tender, juicy Korean zucchini gently seasoned with the savory depth of salted shrimp.
This side dish features tender, juicy Korean zucchini gently seasoned with the savory depth of salted shrimp. It goes well with a rice-and-soup lunch or dinner and is especially lovely in summer.
Side dishes · 12 minutes to cook
Nutrition (per 181g serving): 116 kcal · protein 3.2g · carbohydrate 9.8g · fat 7.7g · sodium 600.5mg
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 mushy if sliced too thin, so slices about 0.5 cm thick are easiest to work with.
Tips: Salted shrimp varies in saltiness by brand, so start with a small amount, taste, and adjust.
Tips: If too much liquid collects in the pan, stir-fry for only about 30 seconds more over high heat so the zucchini stays moist.
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Ingredients (1 serving)
- Korean zucchini — 150 g
- Salted shrimp — 1 tsp
- Garlic — 1 pc
- Green onion — 10 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 1 tsp