Gochujang Zucchini Stir-Fry – Quick-Pickling Before Frying Keeps It Perfectly Firm

Steps

1. 1

   Slice the zucchini into approximately 1.5cm-thick rounds.

2. 2

   Thickly slice the onion and finely chop the green onion.

3. 3

   In a bowl, mix gochujang (1 tbsp), red pepper flakes (1 tbsp), plum extract (1 tbsp), sugar (1 tbsp), and water (1 tbsp) to make the sauce.

4. 4

   Add a pinch of sea salt to the zucchini and let it pickle lightly for 2 minutes.

5. 5

   Heat cooking oil (2 tbsp) in a pan; when hot, add minced garlic (1 tbsp) and chopped green onion, stir briefly to make garlic-scallion oil.

6. 6

   Add zucchini and onion, stir-fry briefly for about 30 seconds to coat with oil, then cover and rest for 30 seconds.

7. 7

   Add the sauce and salted shrimp (1 tbsp), turn off the heat, then drizzle with sesame oil (1 tbsp) and sprinkle sesame seeds.