Sautéed Zucchini and Shrimp (Aehobak-saeu-bokkeum)
Official cooking video published by the original recipe author.
Official cooking video · Maangchi · YOUTUBEKorean Zucchini and Shrimp Sauté with Saeujeot
A Korean vegetable side dish of lightly salted zucchini stir-fried with shrimp and salted fermented shrimp.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Slice zucchini about 6 mm thick, toss with salt, rest for 10 minutes, then drain released liquid.
- 02
Slice onion, chili and green onions. Peel and devein the shrimp and keep chilled until use.
- 03
Heat oil over medium-high, stir-fry garlic 20 seconds, then add zucchini and onion and toss for 10 seconds.
- 04
Push vegetables to the sides; lay shrimp in the middle and cook 1 minute per side.
- 05
Add fermented shrimp, combine and sauté another 7–8 minutes. Check that shrimp flesh is pearly and opaque and zucchini has softened.
- 06
Add chili and green onions, cook 1 minute more, turn off heat, mix in sesame oil and sprinkle sesame seeds.
- 07
Serve immediately or promptly refrigerate leftovers in shallow covered containers.
Before you cook
Raw shrimp and saeujeot contain crustacean shellfish; sesame oil and seeds contain sesame. Keep raw shrimp separate and cook until pearly and opaque throughout. Refrigerate within two hours, eat within 3–4 days, and reheat leftovers to 74°C.
Allergens: crustacean shellfish (shrimp), sesame
Image & source credits
These illustrations stand in for food photos.
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