Delicious Stir-Fried Zucchini with Fermented Shrimp
Summer Bibimbap Feast: Featuring Stir-Fried Zucchini with Fermented Shrimp, Eggplant, Chives, and Potato Rice
Discover a simple yet incredibly flavorful recipe for stir-fried zucchini, a perfect summer side dish. The sweet zucchini combined with the savory fermented shrimp (saeujeot) creates a dish that’s perfect for any meal. Served alongside stir-fried eggplant and a refreshing chive salad, this makes for a delightful and complete bibimbap experience.
Stir-Fried Zucchini with Fermented Shrimp- A little cooking oil
- 1 zucchini
- 1/4 onion
- 1/2 Tbsp fermented shrimp (saeujeot)
- 1/2 Tbsp minced garlic
- A little chopped green onion
- A little sesame oil
- A little sesame seeds
Stir-Fried Eggplant- 1 eggplant
- 1/4 onion
- 1/2 Tbsp minced garlic
- 1-2 Tbsp soy sauce
- A little sesame seeds
- A little chopped green onion
- A little sesame oil
Chive Salad- A handful of chives
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp red pepper powder (gochugaru)
- 1 egg (for frying)
- A little spicy stir-fried red pepper paste (yak gochujang)
- 1 eggplant
- 1/4 onion
- 1/2 Tbsp minced garlic
- 1-2 Tbsp soy sauce
- A little sesame seeds
- A little chopped green onion
- A little sesame oil
Chive Salad- A handful of chives
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp red pepper powder (gochugaru)
- 1 egg (for frying)
- A little spicy stir-fried red pepper paste (yak gochujang)
Cooking Instructions
Step 1
[Making Stir-Fried Zucchini] First, wash the zucchini thoroughly and slice it into half-moon shapes or bite-sized pieces. Thinly slice the onion as well. Lightly coat a deep pot or pan with cooking oil. Add the sliced zucchini and onion. Next, add the fermented shrimp and minced garlic, and stir-fry over medium heat until everything is well combined. Once the ingredients begin to soften slightly, reduce the heat to low, cover the pot, and cook until the zucchini becomes translucent. Steaming it this way allows the zucchini to retain its moisture, making it wonderfully tender. 
Step 2
Once the zucchini is tender, stir in the chopped green onions, fragrant sesame oil, and sesame seeds. Turn off the heat immediately. Adding the sesame oil and seeds at the very end helps preserve their aroma and nutty flavor.
Step 3
[Making Stir-Fried Eggplant] Now for the eggplant! Wash the eggplant, cut it into quarters lengthwise, and then slice into 0.5cm thick pieces. Prepare the sliced onion. Heat a little cooking oil in a pan. Spread the sliced eggplant and onion in the pan and pan-fry until lightly browned on both sides. Once the eggplant is tender and slightly golden, add the minced garlic and 1-2 tablespoons of soy sauce, and stir-fry together. Cover the pan for a moment to allow the flavors to meld and the ingredients to cook through. 
Step 4
When the eggplant and onion are tender and have absorbed the soy sauce, add the chopped green onions, sesame oil, and sesame seeds. Give it a quick stir and turn off the heat. As with the zucchini, adding sesame oil and seeds off the heat enhances their fragrance.
Step 5
[Making Chive Salad] Rinse the fresh chives well and cut them into 3-4cm lengths. Place them in a bowl. Add 1 tablespoon of plum extract and 1/2 tablespoon of red pepper powder. Gently toss the chives to coat them; avoid overmixing to maintain their crisp texture. 
Step 6
Serve warm rice in a bowl. Arrange the freshly made stir-fried zucchini with fermented shrimp, stir-fried eggplant, and refreshing chive salad neatly on top. The vibrant colors of the vegetable side dishes are sure to whet your appetite.
Step 7
Finally, fry an egg until golden brown and place it on top of the side dishes. Add a dollop of spicy stir-fried red pepper paste (yak gochujang) and a drizzle of sesame oil, according to your preference. Mix everything together and enjoy this delicious bibimbap! You’ve just created a healthy and tasty meal using the best of summer’s produce.
