Golden Aehobak Gui Muchim (Seasoned Grilled Zucchini)
A savory summer side dish made by pan-grilling Korean zucchini until golden and tossing it in a soy sauce seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish is made by thickly slicing Korean zucchini, grilling it until golden, and gently tossing it in a soy sauce seasoning. Lightly seasoning with salt and patting dry keeps the sauce from sliding off, yielding a texture that is pleasantly chewy on the outside and tender-crisp inside. Made with simple ingredients, it makes a clean, refreshing addition to any summer table.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean zucchini (aehobak)1
Seasoning
- Gochugaru (Korean chili flakes)1/2 tbsp
- Gin (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Minced garlic1 tsp
- Minced green onion2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Perilla oil (or toasted sesame oil)1 tbsp
- Ground toasted sesame seeds1 tbsp
- A similar amount of round zucchini also works well.
Steps
Prepare the ingredients
Prepare 1 Korean zucchini (aehobak). A similar amount of round zucchini also works well.
Mix all seasoning ingredients together, except for the perilla oil, so it is ready to toss once the zucchini is grilled.
Slice and season the zucchini
I sliced the Korean zucchini thickly, to about 0.6 cm. Since it will be grilled, slicing it too thinly will make it go limp and give it a poor texture.
Sprinkle two or three pinches of fine salt lightly over the sliced zucchini. Lightly seasoning beforehand keeps the sauce from sliding off and makes it taste better.
Moisture will bead up on the zucchini slices. Pat them dry with a paper towel.
Grill the zucchini
In a heated pan coated with cooking oil, grill the zucchini.
Grill both sides until browned, making sure not to burn them.
Toss in seasoning
Spread the grilled zucchini out in a bowl and let it cool for a moment.
Add the seasoning and 1 tbsp perilla oil, then toss gently so the slices do not break apart.
Finish
Making it this way makes it easy to eat, and it tastes even better because the seasoning coats everything evenly.
Because it was sliced thickly, the outside is chewy while the inside is tender-crisp, and the appetizing seasoning makes it a true rice thief.
In summer, simple side dishes like this are light and wonderful.
Try making it in small batches to finish in one meal and serving it on your table.
Ppunwife's tips
- Since it will be grilled, slicing it too thinly will make it go limp and give it a poor texture.
- Lightly seasoning beforehand keeps the sauce from sliding off and makes it taste better.
FAQ
Can I use a different type of squash instead of Korean zucchini?
Using a similar amount of round zucchini works well too.
Is there a recommended thickness when slicing the Korean zucchini?
It is best to slice it thickly, to about 0.6 cm. Slicing it too thinly can make it go limp and lessen the texture.
Why do you season it with salt before grilling?
Sprinkling a little salt to season it beforehand helps the seasoning adhere properly rather than sliding off.
Can I use toasted sesame oil instead of perilla oil?
Yes, toasted sesame oil is noted as a suitable substitute.
