Zucchini, seasoned eggplants. Now don't stir-fry it and mix it.
It was the best to stir-fry shrimp in zucchini, but it was more delicious when I seasoned it.. If you make it with vegetables, grill the weak eggplant and zucchini and eat it.
4 serving
Within 30 minutes
사계절밥상
Ingredients
  • Young squash
    2ea
  • Branch
    2ea
  • onion
    1/2ea
  • leek
    1ea
  • Soy sauce
    3T
  • Red pepper powder
    3T
  • plum extract
    2T
  • crushed garlic
    2T
  • Sugar
    1T
  • Vinegar
    2T
  • Sesame oil
  • Sesame
  • Soy sauce
    2T
  • Red pepper powder
    3T
  • plum extract
    2T
  • crushed garlic
    2T
  • Sesame
  • Sesame oil
Video
Cooking Steps
STEP 1/9
Cut the zucchini in half, cut it into half-moon shapes, and cut the eggplant in its original form.
* You can do the shape as you want, but it's convenient to grill it as it is.
STEP 2/9
Finely chop the garlic and shred the onion.
STEP 3/9
I don't put anything on a dry pan
Bake eggplants over medium heat until golden brown first.
STEP 4/9
Bake the zucchini cut into half-moon pieces until golden.
The zucchini has moisture, so it gets wet.
Bake over low heat until the moisture evaporates.
STEP 5/9
Make a sauce with sugar, red pepper powder, ground garlic, plum extract, and soy sauce.
Except for vinegar, the zucchini and the sauce are the same.
STEP 6/9
Season the baked eggplant in the made yangnyeongjang and season it.
STEP 7/9
Green onions, sesame seeds, and sesame oil.
STEP 8/9
Season zucchini with soy sauce, red pepper powder, plum syrup, garlic, sugar, vinegar, onions, and green onions
Add the roasted zucchini and season it.
*Seasoning is like eggplants except for vinegar.
STEP 9/9
Complete it with sesame seeds and sesame oil.
*You may feel that it takes a lot of work, but you'll be surprised when you taste it.
Eggplants and zucchini become droopy when stir-fried, but when grilled until golden, eggplants are chewy like dried eggplants, and zucchini is crunchy, so it's so delicious. Make it a side dish.
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