Home Cooking

Zucchini stir-fry with garlic and olive oil

This is a very easy recipe that is also wallet-friendly, but it works great in just 15 minutes. With its sautéed garlic and shrimp paste aroma perfectly matching the smell of just-cooked rice, this lightly stir-fried zucchini in olive oil is as delicious as it gets. Let’s make this no-frills, everyday Korean side dish, which can pair easily with any kinds of food.

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Prep Time: 8 min

Cook Time: 7 min

Yield : Makes 3 servings as side dish

Ingredients

–  1 good sized-zucchini, 1/4 onion

– 1t chopped garlic, 2T olive oil, 1t shrimp paste, 1/2T chopped scallion(optional), 1/2T sesame oil, 1/2T sesame seed, a pinch of salt and pepper

Method

1. Thinly slice zucchini into circle shape and cut half to make them half-moon shape.

2. Thinly slice onion and set aside with zucchini.

3. Heat large pan for 30-40 seconds or until hot and add olive oil, followed by sliced zucchini and onion with a pinch of salt and pepper. Stir fry vegetable for 2 minutes and add shrimp paste then keep stirring another 2-3 min.

4. Add garlic and scallion to the mixture and lower heat to medium heat and keep stirring for 1 minute. Add sesame oil and quickly stir the mixture. Turn off the heat and sprinkle sesame seed. Serve immediately.

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Above-pictured zucchini stir-fry, sautéed mushrooms and shrimp with garlic and  white wine were my dinner menu tonight, with a bowl of white rice. I will share the recipe of the other two dish with you in my next post, so stay tuned!

 

Home Cooking

Japchae: Vermicelli with a mix of vegetables and beef

I bet anyone interested in Korean food has heard about this amazing dish “Japchae“, vermicelli with a mix of vegetables and beef. It is not an everyday dish, mostly served at special occasions, like family birthdays or housewarming parties. However, it doesn’t mean that it is hard to make this at home. Rather, with this foolproof recipe, you will find making Japchae as easy (and delicious) as it gets~!

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Prep Time: 30 min

Cook Time: 30 min

Yield : Makes 4 main servings or 8 appetizer servings

Ingredients 

– 250g Korean dried vermicelli noodle, 200g lean beef for stir-fry, 1 medium-sized onions, 2 carrots, 1 bunch of spinach

– Sauce: 4T soy sauce, 2T Korean cooking syrup(물엿 or 올리고당), 1T brown sugar, 2T sesame oil, 1T sesame seed, 1t chopped garlic, a pinch of salt and pepper

– Olive oil for boiling vermicelli and stir frying.

Method

1. Soak dried vermicelli in a big bowl filled with cold water (30 min).

2. Thinly cut onions, carrots. Heat 1T olive oil in a large frying pan over medium heat. Add the onion cook, uncovered, stirring often for 3-4 min or until it softens slightly. Repeat the process for carrots.

3. In a large bowl of salted(1T) water, blanch washed spinach for 30-45 seconds. Rinse and drain the spinach with cold water and squeeze any remaining water. Season the spinach with salt, pepper, 1/2t chopped garlic, 1T sesame oil, 1/2T sesame seed.

4. Thinly slice beef and season it with salt, pepper, 1/3T soy sauce, 1T sesame oil. In a medium-high heat, stir fry the beef for 3-4 min or until medium-well done.

5. In a large pot, boil the water(3L) and pour 1/3 cup of soy sauce, 2T brown sugar and 2T olive oil together with vermicelli for 5 min. Stir vermicelli occasionally to prevent sticking.

6. Drain vermicelli then quickly rinse with cold water and put it in a large bowl. Add the sauce to the noodle and toss to combine. Add all the cooked ingredients above and mix well.

7. In a large pan, drizzle 1T olive oil and lightly stir-fry the mixture 6 (better not to pour all the mixture at once, half each time) for 2-3 min. Serve hot (or lukewarm is also fine) and enjoy with your loved ones!

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*Any questions or comments are welcome!