Zucchini and onion skewers, Korean radish pickles.
GrillingIngredients
- 1 zucchini squash.
- 1 onion (about the size of a tennis ball).
- 1 red chili pepper (optional).
- 1 green chili pepper (optional).
- 2 tablespoons of fish sauce (preferably anchovy fish sauce).
- 1/2 teaspoon of sugar.
- 1 tablespoon of plum extract.
- 1/2 teaspoon of coarse gochugaru (Korean chili powder).
- 1/2 teaspoon minced garlic.
- 1 tablespoon of black sesame seeds.
- 1/2 teaspoon of sesame oil.
- A small amount of cooking oil (for grilling onions).
Instructions
Slice the zucchini to a thickness of 0.3 cm and cut it into rounds. Slice the onion to a thickness of 2 cm.
Remove the seeds from the red chili peppers (and green chili peppers) and finely chop them.
In a mixing bowl, combine the fish sauce, sugar, plum extract, gochugaru (Korean chili powder), and minced garlic. Mix well to create the marinade.
Without adding oil to the pan, grill the zucchini over medium heat, turning it frequently to prevent burning.
In the same pan, add a little cooking oil and sauté the onion over medium heat until it turns a deep brown color.
Add the grilled zucchini, grilled onion, and thinly sliced chili peppers to the prepared seasoning, then gently mix everything together by hand.
Finally, add sesame seeds and sesame oil, and gently toss everything together one more time.