Banchan: Korean Chilled Zucchini

I love side dishes. This side dish goes well with lots of things. Not just Korean food. And I think its kind of healthy since it’s a vegetable. I found this on iheartumami’s site for Korean Chilled Zucchini Sides and thought it would be a great side for our bibim kook soo dinner. I love that it is quick and easy and can be made ahead of time. The recipe calls for 3 zucchini but I just used one since this is just one of many side dishes for our dinner.

I sliced a zucchini into thin disks about less than 1/4″ each. I sprinkled some salt over it and let it sit for about 20 minutes to bring out the water. Before gently frying the zucchini in oil, I gently squeezed as much water as I could out of the zucchini and I did not rinse it. I fried it in a pan with garlic, green onions, and sesame oil for a few minutes until the zucchini was slightly soft. I did not need to add more salt and the flavors were great.

ChihYu recommends that this dish is served best chilled or at room temperature so I put it in the fridge for later in the evening. I love this kind of quick and simple and healthy dish. Living Hilo Style.

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