Soy Sauce Zucchini Namul: A Simple & Delicious Homemade Recipe
[Overseas Living Cook.feelThru] 66. Savory and Sweet Soy Sauce Zucchini Side Dish Recipe
When I was in Korea, I absolutely loved bean sprout namul and bracken fern namul… but why are there so few ingredients suitable for making namul here in Bolivia!?! I even searched for chives and couldn’t find any, so I ended up buying zucchini with the determination to at least make namul out of it. Sucre, where so many things are missing, I really dislike you! ㅠㅠ
Main Ingredients- 2 zucchini
- A little olive oil or cooking oil
Cooking Instructions
Step 1
Tip: If you don’t have olive oil, you can substitute it with any cooking oil you have on hand.
Step 2
First, wash the 2 zucchini thoroughly. Then, slice them thinly as shown in the picture above, about 0.5 cm thick. Heat a frying pan with olive oil (or cooking oil) and stir-fry the sliced zucchini over medium heat until lightly browned on both sides. Cook until the zucchini becomes slightly translucent and tender.
Step 3
In a bowl or wide dish, combine 1 Tbsp gochugaru, 1 Tbsp minced garlic, 2 Tbsp soy sauce, 1 Tbsp corn syrup (or honey), 1 Tbsp sesame oil, and 1/4 tsp salt. Mix well to create a delicious seasoning sauce. It’s important to stir the sauce until all ingredients are well incorporated.
Step 4
Transfer the stir-fried zucchini from the pan into the bowl with the prepared seasoning sauce. The seasoning will absorb better when the zucchini is still warm.
Step 5
Now, gently mix the stir-fried zucchini with the seasoning sauce using your hands. The key is to mix them gently so that the zucchini doesn’t break apart. Ensure the seasoning is evenly coated on all the zucchini slices.
Step 6
And there you have it! A delicious soy sauce zucchini namul with a perfect balance of savory and sweet flavors! It’s wonderful as a side dish on its own, but don’t forget that mixing rice into the leftover sauce is absolutely heavenly!
