*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
MMMMMMMM...YUM! I have recently started to incorperate more zuccini into my diet(as it is not something that I really like). My husband and my best friend are not zuccini fans either and they LOVED it. This is definately a winner especially paired with two other recipes from this site Korean BBQ Beef and Korean Cucumber Salad as well and some jasmine rice. WOW WHAT A MEAL!...Rachel
My mother and I were very disappointed in this dish. She didn't like the vinegar taste and I thought the soy sauce was overpowering (I used a reduced sodium sauce sauce). I think this would have been better if the onions and zucchini were stir fried and had a little bit of the liquid mixture added in for flavor. I did not care for how the squash boiled in the liquid for 20 minutes. I will not be making this again.
yummy! I love Korean food and this turned out very similar to things I've shared with Korean friends. Yes it's salty...I might use less soy sauce next time but I'm pretty sure Koreans usually use this as a side to eat with the main course--and their sides are usually pretty salty.
It was different! Basically the vinegar "pickles" the squash and the soy sauce and sesame and green onions give it a "Korean" flavor. My Korean roommates made a similar recipe (without the vinegar) using fermented shrimp (not always available at the local Piggly Wiggly)
This looked a little scary when done as the sauce got very dark (I'll admit I eyeballed the quantities and I used tamarind instead of vinegar). I was afraid that the flavors were going to be too strong and salty. It was really nice though and had a kind of "meaty" quality to it. The squash was not mushy and falling apart and the sauce was almost steak sauce-y. Again that may have been due to the tamarind.
This was a very good way to make squash. I would cut back on the soy sauce a litte next time. I followed the recipe exactly and used a reduced sodium soy sauce. It would have been too salty if I used regular soy sauce. Goes very well with the Korean beef recipe from this site.
OMG this was fabulous. Delicious and very useful for dieters (the only fat or significant calories are in the sesame oil). I used Mirin instead of sugar and I suspect that is more authentic. Find it in your Asian grocer's.
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