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!
Servings: 4
Calories: 16kcal
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
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