Grilled Korean Zucchini with Aromatic Perilla Leaf Sauce
A Fragrant and Tender Grilled Zucchini Recipe Topped with Perilla Leaf Seasoning
This time of year always reminds me of the Korean zucchini from my parents’ home. While the harvest wasn’t as abundant as usual this year, I received two precious zucchini and made a truly delightful dish. Besides a hearty anchovy sauce stew, today I’m using this seasonal zucchini to create a simple yet elegant grilled dish, generously topped with a flavorful perilla leaf sauce. The crisp texture of the zucchini combined with the savory perilla sauce creates a wonderful side dish that the whole family can enjoy.
Main Ingredients- 1 Korean zucchini
- 5 Perilla leaves
- 1/2 Cheongyang chili pepper (optional)
- 1/2 Red chili pepper (optional)
Perilla Leaf Soy Sauce Dressing- 3 Tbsp Soy sauce
- 2 Tbsp Low-sodium soy sauce or fish sauce
- 1 Tbsp Sesame oil
- 2 Tbsp Rice wine (Mirin)
- 3 Tbsp Water
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Toasted sesame seeds
- 3 Tbsp Soy sauce
- 2 Tbsp Low-sodium soy sauce or fish sauce
- 1 Tbsp Sesame oil
- 2 Tbsp Rice wine (Mirin)
- 3 Tbsp Water
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, wash the zucchini thoroughly, trim off the ends, and slice it diagonally into about 1 to 1.5 cm thick pieces. Slicing them a bit thicker, rather than too thin, will give them a better texture when cooked. Finely chop the perilla leaves after washing and drying them. Finely mince the Cheongyang and red chili peppers, removing the seeds, for added color and flavor (optional).
Step 2
Heat a grill pan or frying pan over medium heat with a little oil. Place the sliced zucchini in the pan and grill until golden brown on one side, then flip and grill the other side until evenly cooked. Be mindful of the heat to prevent the zucchini from burning.
Step 3
While the zucchini is grilling, let’s make the sauce. In a bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of low-sodium soy sauce (or fish sauce), 1 tablespoon of sesame oil, 2 tablespoons of rice wine (mirin), 3 tablespoons of water, and 1 tablespoon of gochugaru. Mix well. Add the finely chopped perilla leaves and toasted sesame seeds, and mix again to create a fragrant perilla leaf dressing. If you don’t have perilla leaves, you can also finely chop chives or green onions for a different flavor profile.
Step 4
Arrange the well-grilled zucchini attractively on a serving plate. Generously spoon the prepared perilla leaf dressing over the top. You can enjoy it immediately, or serve it as a side. The sweetness of the zucchini, the fragrance of the perilla, and the savory umami of the dressing will create a truly wonderful taste experience. Enjoy this healthy and delicious side dish that the whole family will love!
