Korean Zucchini, Salted Shrimp and Perilla Stew (3 Servings)

Wash produce, cut zucchini into 1.5 cm pieces, slice onion and mince garlic.

Heat perilla oil over medium-low heat and stir onion and garlic until fragrant, about 1–2 minutes.

Stir zucchini for 1 minute, add 350 mL water and 12 g dried shrimp, then bring to a boil.

Simmer about 5–7 minutes until zucchini looks translucent and is easily pierced by a chopstick.

Stir in 1/2 tbsp salted shrimp, 1 tbsp ground perilla and optional chili. Bring back to a thorough simmer; taste before adding more salt.