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    Home » All Recipes » Asian Recipes

    Korean Dried Zucchini Side Dish

    Published: May 8, 2020 · Modified: May 8, 2020 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 3 Comments

    121 shares
    Jump to Recipe
    Korean dried zucchini side dish

    This Korean dried zucchini side dish is made with rehydrated zucchini slices and sautéed with garlic & sesame oil. Add this dried zucchini banchan to bibimbap for a delicious Korean meal!

    Korean dried zucchini side dish in a small white bowl

    This dried zucchini Korean side dish has become a summer favorite of mine. Dried zucchinis have a deeper, more concentrated flavor than fresh zucchini and the texture is pleasantly chewy and toothsome, yet still soft.

    This also makes an excellent, vegan Korean side dish (banchan) and goes perfectly in Korean bibimbap!

    overhead of Korean dried zucchini side dish in a white bowl

    During the summer time, we have an abundance of Korean zucchini from the garden. Korean zucchini is called 'aehobak' which is slightly different from the regular zucchini you find at the grocery stores. I find it to be sweeter, with a tender flesh, and thinner outer skin.

    closeup of dried zucchini slices

    Drying Zucchini

    To make these dried zucchini slices, I slice the zucchini about a quarter of an inch and then lay them out in a sunny area to air dry. Zucchini has a lot of water so the slices will get to be about half of their thickness when it's dry.

    If you can't dry your own, you can find this in most Korean grocery stores in the dry food aisle.

    See below the difference between rehydrated and dried zucchini? The rehydrated zucchini on the plate was soaked in water and then gently squeezed to remove the excess water.

    dried zucchini slices on a white place

    Making Korean Dried Zucchini Side Dish

    First, rehydrate the dried zucchini slices by soaking them in water for about 45 minutes or until they're pliable and soft. Next, cut the slices into small bite sized pieces.

    Saute the rehydrated zucchini, garlic, and scallions in sesame oil and season with salt to taste. That's it!

    • dried zucchini with scallions and garlic in a pan
    • Korean dried zucchini banchan stir fried in a pan

    Serve this simple Korean dried zucchini side dish with hot rice or add this to bibimbap.

    closeup of Korean dried zucchini side dish in a small white bowl

    I hope you enjoy this dried zucchini recipe!

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    closeup of Korean dried zucchini side dish in a small white bowl

    Korean Dried Zucchini Side Dish

     This Korean dried zucchini side dish is made with rehydrated zucchini slices and sautéed with garlic & sesame oil. Add this dried zucchini banchan to bibimbap for a delicious Korean meal!



    5 from 43 votes
    Pin Share Print
    Prep Time 45 mins
    Cook Time 5 mins
    Total Time 50 mins
    Course Side Dish
    Cuisine Asian, Korean
    Servings 4

    ☑ Ingredients
     

    • 1 cup dried zucchini slices - found in most Korean grocery stores; do not use freeze dried zucchini
    • 1 teaspoon sesame oil
    • 1 teaspoon garlic - minced
    • ½ stalk scallion - chopped
    • salt to taste
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    Instructions
     

    • Soak the dried zucchini slices in clean filtered water for 45 minutes. Drain the water and gently squeeze the zucchini to get rid of excess water. The zucchini slices should be soft and pliable now.
    • Cut the rehydrated zucchini slices into small pieces.
    • Heat a pan over medium high heat and add the sesame oil, rehydrated zucchini slices, garlic, and scallion. Saute for about 3 to 4 minutes and season with salt. The texture should be chewy but soft. If you prefer the zucchini to be softer, add a teaspoon of water and saute for an additional 1 - 2 minutes.
    • Serve alongside steamed rice as a Korean side dish (banchan) or serve as a topping in Korean bibimbap. Store leftovers in an airtight container in the fridge for up to 3 days.

    Nutrition

    Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 1mg
    Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

    *Nutritional information is an estimate, calculated using online tools.

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    Reader Interactions

    Comments

    1. Mary

      October 27, 2020 at 4:59 pm

      5 stars
      I used zucchini that I had dried myself, and it worked really well! The recipe is so easy, and tastes amazing! We served it as part of a Korean feast (your KFC featured too!) and it was all incredible. My friends will be signing up to your blog too 🙂

      Reply
    2. Alex

      June 26, 2020 at 2:09 am

      5 stars
      I made this last night for my Mum, who is a huge zucchini fan. This is her new favourite side dish! I have been asked to make it again this weekend!

      Reply
    3. Mac

      May 09, 2020 at 10:11 am

      5 stars
      I made this with some dried zucchini I had laying around from last season and it was delicious! Now I know what to do with all my leftover zucchini from the garden!

      Reply

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