1 x 376g zucchini (cut into half lengthwise and cut crosswise into ¼-inch slices)
2 tsp saeujeot (salted shrimps)
1 tsp chopped garlic
1 tsp extra virgin sesame oil
1 tsp toasted white sesame seeds
1 spring onion (chopped)
1 tbsp cooking oil
2 tbsp water
- Heat up a non-stick skillet with 1 tbsp of cooking oil. Saute the saeujeot and chopped garlic until fragrant.
- Add in sliced zucchini, lightly sautéed.
- Add in extra virgin sesame oil, toasted white sesame seeds, chopped spring onion and water. Constantly stirring until the zucchini is soften and turns translucent.
- Dish out and serve as a side dish.