Sautéed Zucchini
[5-Minute Recipe] How to Enjoy Zucchini Even More Deliciously Than Korean Zucchini (Hobak) Without Bitterness
Zucchini is a low-calorie vegetable that’s inexpensive, plentiful, and boasts fewer than 15 calories per 100g. If you’ve only ever grilled or stir-fried zucchini, here’s a simpler and tastier way to enjoy it! It’s especially great as an ingredient for bibimbap or noodles.
Ingredients- 2/3 medium zucchini
- 1/3 Tbsp salt (tablespoon size of a rice spoon)
- 1/2 Tbsp minced garlic (tablespoon size of a rice spoon)
- 4 Tbsp water (tablespoon size of a rice spoon)
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and then slice it into thin, long strips. You can adjust the thickness of the strips to your preference.
Step 2
Now, heat a pan or pot over medium heat without adding any oil. Add all the julienned zucchini to the hot pot. Immediately pour in 4 tablespoons of water. This step helps prevent the zucchini from burning and allows it to cook moistly.
Step 3
Add 1/2 tablespoon of minced garlic and mix it evenly with the zucchini. The subtle aroma of garlic will infuse, adding depth to the flavor.
Step 4
Next, add 1/3 tablespoon of salt. Stir gently as if sautéing, ensuring the salt is evenly distributed throughout the zucchini. Taste and adjust the saltiness as needed.
Step 5
Once the zucchini has started to cook, cover the pot with a lid.
Step 6
Let it cook for about 3 more minutes with the lid on. During this time, the natural sweetness of the zucchini will concentrate, and it will become tender.
Step 7
This well-cooked sautéed zucchini retains its delicate, natural flavor and is delicious on its own. However, it also serves as an excellent ingredient when added to dishes like bibimbap or cold noodles. Enjoy your meal!
