Steamed Zucchini with Nutty Bean and Perilla Powder Coating
Delicious Steamed Zucchini Recipe Shared by My Sister
I made steamed zucchini using a special recipe my sister taught me. When coated with nutty bean powder and perilla powder, it becomes wonderfully sweet and savory. This dish is simple yet incredibly delicious and healthy, perfect as a light meal or a delightful side dish. Steaming makes it exceptionally moist and tender, and serving it with a spicy dipping sauce is the perfect finishing touch.
Steaming Ingredients- 1 zucchini (approx. 400g)
- 1 cup raw bean powder (approx. 100g)
- 2 Tbsp perilla seed powder (approx. 10g)
- 1/2 Tbsp salt (approx. 5g)
Spicy Dipping Sauce- 2 Tbsp All-purpose soy sauce (a savory soy-based sauce)
- 1 Cheongyang chili pepper (finely chopped)
- 1 Tbsp shrimp paste brine
- 1 tsp minced garlic
- 1 Tbsp sesame seeds
- 2 Tbsp All-purpose soy sauce (a savory soy-based sauce)
- 1 Cheongyang chili pepper (finely chopped)
- 1 Tbsp shrimp paste brine
- 1 tsp minced garlic
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, wash the zucchini thoroughly. Then, cut it in half lengthwise, and slice it diagonally into about 1cm thick pieces. Slicing them to a moderate thickness is important, as overly thin pieces might break apart during steaming.
Step 2
Place the sliced zucchini in a large bowl. Sprinkle 1/2 Tbsp of salt evenly over the zucchini and let it sit for 10 minutes. This process draws out excess moisture, making the zucchini chewier and allowing it to absorb flavors better.
Step 3
After 10 minutes, drain the water that has accumulated in the bowl from the zucchini. If the zucchini seems excessively wet, gently pat it dry with paper towels. Then, add 1 cup of raw bean powder and 1 Tbsp of perilla seed powder. Gently toss and mix until the zucchini pieces are evenly coated. Ensuring the bean powder coats each piece is key. (Note: You can substitute rice flour for bean powder if preferred.)
Step 4
Prepare your steamer. Add water to a pot and bring it to a boil. Once boiling, temporarily turn off the heat. It’s best to steam when there is active steam.
Step 5
Place the steamer basket (trivet) over the boiling water. Line the steamer basket with a damp cheesecloth or a silicone steaming mat to prevent the zucchini from sticking.
Step 6
Arrange the coated zucchini pieces in a single layer on the prepared steamer. Try not to overlap the pieces for even cooking.
Step 7
Sprinkle the remaining 1 Tbsp of perilla seed powder over the zucchini. Cover the zucchini with another layer of cheesecloth or a silicone mat. This helps to retain moisture, ensuring the zucchini steams up tender and juicy.
Step 8
Cover the steamer with its lid. Start with high heat to generate steam, then reduce to medium heat and steam for 5 to 5 minutes and 30 seconds. Be careful not to overcook, as the zucchini can become mushy.
Step 9
While the zucchini is steaming, let’s make the delicious dipping sauce. In a small bowl, combine 2 Tbsp of all-purpose soy sauce. Finely chop 1 Cheongyang chili pepper and add it to the bowl. Feel free to adjust the amount of chili pepper to your spice preference.
Step 10
Add 1 Tbsp of shrimp paste brine for an umami boost. Finally, stir in 1 tsp of minced garlic and 1 Tbsp of sesame seeds. Mix everything well until the sauce is evenly combined, creating a flavorful dipping sauce.
Step 11
The steamed zucchini should be tender yet retain a slight crispness, with steam gently rising from it.
Step 12
Carefully remove the perfectly steamed zucchini from the steamer and arrange it on a serving plate.
Step 13
Serve the zucchini with the homemade spicy dipping sauce on the side. Dipping the tender zucchini into the sauce makes for a truly delightful taste experience!
