Stir-fried zucchini for bibimbap
When I have a simple meal at home, I put red pepper paste in the vegetable street and eat it. Since our table is mostly vegetables, there is nothing like bibimbap when we get rid of the leftover vegetables. I thought about making bibimbap if there was leftover while frying zucchini, so I cut it into big pieces for bibimbap. As soon as we saw the shredded zucchini, we put a large bowl of cold noodles in front of each other and put various vegetables in the stir-fried zucchini and red pepper paste, and ate it deliciously.
4 serving
Within 30 minutes
아콰마린
Ingredients
  • Young squash
    1ea
  • onion
    1/2ea
  • Carrot
    1/5ea
  • leek
    little
  • Cooking oil
    1TS
  • perilla oil
    1TS
  • Sesame
  • a sun-dried salt
Cooking Steps
STEP 1/4
Cut the zucchini diagonally and slice it thickly. Shred onion and carrot. It's not in the picture, but I cut the green onions, too.
STEP 2/4
I'm going to add about 3 skewers of finely ground sea salt to the shredded zucchini, soak it slightly, and then stir-fry it.
When the zucchini is salted and stir-fried, it does not break down easily(?) and has a good texture and a greener color.
STEP 3/4
When the pan is slightly heated, add 1 tablespoon of cooking oil and stir-fry pickled zucchini, onions, and carrots.
STEP 4/4
Stir-fry and when the ingredients are cooked, add chopped green onions, 1 tablespoon of perilla oil, and sesame seeds by hand. If you don't have enough liver, add a little bit of sea salt.
Cooking review
4.67
score
  • 974*****
    score
    There's no ingredient. It's as big as zucchini. It tastes like zucchini
    2021-08-13 19:47
  • 317*****
    score
    Instead of salt, I added a little bit of salted shrimp, and the deep taste got better Thanks to you, I made it well
    2019-10-21 08:27
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