애호박 볶음 원리

Zucchini Stir-fry

Salt briefly, squeeze dry, then stir-fry quickly on high heat — three steps that convert a watery vegetable into a crisp, lightly browned side dish.

음식 예시 0개

Salting zucchini for 5 minutes before stir-frying removes excess moisture — without this step, the vegetable releases water into the pan and ends up steamed rather than stir-fried.

응용 예시

Once you know this: Any watery vegetable (cucumber, summer squash, cabbage) + salt + squeeze + high heat → crisp Korean banchan. The three steps — salt, squeeze, stir-fry — transform any watery vegetable into a proper side dish.

핵심 요소

핵심 원리

Salt brining for 5 minutes + removing excess moisture + high heat = crispy stir-fried zucchini.

핵심 단계

1Slice the zucchini into crescent-shaped pieces about 0.5 cm thick, sprinkle with salt, and let it sit for 5 minutes.
2Use a paper towel to blot and remove excess moisture.
3First, in a pan heated with oil, stir-fry the garlic. Then add the zucchini and cook over high heat for 2 minutes.
4Ingredients: Korean radish, salt, sesame oil, sesame seeds.

화력

High heat (when using medium heat, moisture is released again, resulting in a braised texture).

초기 세팅

Soaking for at least 5 minutes is ideal; soaking for 10 minutes or longer will cause the Korean radish to become soggy.

주 양념

Salt: 0.5 tons, Garlic: 1 ton, Sesame oil: 0.5 tons.