Korean Zucchini Side Dish

Ingredients

• 1 round Korean zucchini or 2 small zucchini (diced)
• 1/2 medium onion (sliced)
• 6-7 medium size dried anchovies (head removed and de-veined)
• 1 fresh red chili (optional)
• 1/2 cup water
• 2 green onion (finely chopped)
• 1/2 tbsp Korean chili flakes (gochugaru)
• 2 tsp Korean salted shrimps
• 2 cloves garlic (finely minced)
• 1 tbsp Korean soup soy sauce (gukganjang) (or Korean tuna sauce)
• 2 tsp perilla oil (or sesame oil)

Instructions

1. 1

   Put onion and the anchovies in a pot. Add the zucchini and fresh chilies on top of onion.

2. 2

   To make the seasoning sauce, combine Korean chili flakes, salted shrimps, garlic, Korean soup soy sauce (or tuna sauce), and perilla oil (or sesame oil) in a small mixing bowl; mix well. Drizzle the sauce over zucchini.

3. 3

   Pour 1/2 cup of water in the sauce mixing bowl, swirl around to collect all the remaining sauce and pour it over the zucchini. Cover and simmer for 5 minutes over medium heat. Add chopped green onion at the end and stir well.

4. 4

   Serve warm or at room temperature with rice. Leftovers should be stored in the refrigerator for up to 1 week. To reheat, microwave for 30 seconds or until slightly warm.