Autumn’s Delight: Steamed Zucchini with Sweet & Sour Gochujang Sauce
The Best Zucchini Recipe of the Season!
When autumn arrived in my childhood, my mother would pick small, fist-sized zucchinis and steam them, serving them with a sweet and sour gochujang (Korean chili paste) sauce. I remember not being a big fan of stir-fried zucchini back then, but the steamed version, dipped in that tangy sauce, was absolutely delicious! This dish is a staple in my home, prepared at least twice every fall. The natural sweetness of zucchini intensifies in the fall, making it perfect for steaming. It’s a simple yet incredibly flavorful side dish that brings back warm memories.
Steamed Zucchini Ingredients- 2 zucchinis (sliced into about 1cm thick pieces)
Sweet & Sour Gochujang Sauce- 2 Tbsp store-bought gochujang (Korean chili paste)
- 2 Tbsp sugar or corn syrup (adjust to taste)
- 2 Tbsp vinegar (adjust to taste)
- A pinch of toasted sesame seeds (for nutty flavor)
- 2 Tbsp store-bought gochujang (Korean chili paste)
- 2 Tbsp sugar or corn syrup (adjust to taste)
- 2 Tbsp vinegar (adjust to taste)
- A pinch of toasted sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
First, wash the zucchinis thoroughly. Slice them into approximately 1cm thick rounds. It’s best to cut them slightly thick so they retain a pleasant, firm texture after steaming, rather than becoming too soft and mushy.
Step 2
Arrange the sliced zucchinis in a steamer basket or pot. Steam over medium-low heat for about 15 to 20 minutes. The steaming time can be adjusted based on your preference for texture. I personally enjoy a slightly crisp bite, so I usually steam them for around 15 minutes to preserve the fresh taste of the zucchini. You can check for doneness by easily piercing a slice with a chopstick.
Step 3
While the zucchini is steaming, let’s prepare the delicious sweet and sour gochujang sauce. The basic ratio is 1 part gochujang, 1 part sugar, and 1 part vinegar, but feel free to adjust this to your liking. If you prefer more sweetness, add extra sugar (or corn syrup); if you like it tangier, add more vinegar. Using a pre-made gochujang makes this step quick and easy. Finally, sprinkle with toasted sesame seeds for a lovely nutty aroma and flavor to complete the sauce.
