This eye-catching dish of soft green squash and pink shrimp goes well with Bulgogi, Grilled Pork Belly, or L.A.–Style Beef Short Ribs and rice. Traditionally it is seasoned with salted fermented shrimp, which lend a eep, savory flavor. They are available at any Korean or Asian grocery store, but you can use fish sauce in their place.
Serves 4
INGREDIENTS
- 1 pound zucchini or Korean squash (often sold as “avocado squash”), cut into bite-size pieces
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- ½ cup sliced onion
- 2 garlic cloves, minced
- 4 ounces large shrimp, shelled, deveined, and cut lengthwise in half
- 1 tablespoon salted fermented shrimp (saeujeot) or fish sauce
- 1 red Korean chili pepper (hong-gochu), stemmed and chopped
- 1 teaspoon toasted sesame oil
INSTRUCTIONS
- Combine the zucchini and salt in a bowl and leave it on the counter for 5 to 10 minutes. Drain and pat dry with paper towels.
- Heat a large skillet over medium-high heat. Add the oil, onion, and garlic and stir-fry for 1 minute. Turn the heat down to medium, add the zucchini, shrimp, and salted fermented shrimp, and cook, stirring occasionally, until the zucchini becomes a little bit translucent and the shrimp turns pink, 5 to 7 minutes. Stir in the chili pepper.
- Remove from the heat and stir in the sesame oil. Transfer to a serving plate and serve. Refrigerate leftovers for up to 3 days; serve cold.
