Spicy Korean Sauteed Zucchini (Squash) Side Dish (호박볶음) Vegan Recipe by Omma's Kitchen

See how my zucchini is so pretty. It really tastes good and it's healthy. I'm going to show you how to make a zucchini side dish or the zucchini. This is on sale. And this one you cut also round? This is round is too big for a bite. So what I do with this is that you cut the half. I have six zucchini here. This is actually Crystal's favorite dish. You need to salt, just like you do the cucumber. But after that we're going to stir-fry it. But the reason why I'm salting it is so that it will stay crispy. This one, see the length? Like a half moon shape. And just do about that much. The reason why I don't make it too thin. Because it gets smaller when you stir-fry it. Yes, and plus when you stir-fry it you lose the whole shape. So even though you wilt it a little bit and salt it a little bit, it will get that way. So that's what you do. So do that for me. Slice them all down. So great to have my daughter at home. Now, Sophia just chopped all this zucchini. And I'm going to be adding the salt. So we're going to wilt this, okay? Take this one, we're going to have to put a little bit more. So I put one tablespoon. And I'm going to put another half tablespoon to get it wilted. See? Just to make sure it's got enough salt. We're going to rinse this before we fry them anyway. So don't be scared that I put one and a half teaspoon. Tablespoon. Tablespoon of salt. Yeah, because you can just see the salt in there. So we're going to let this wilted for about 30 minutes. So put that aside and do something else. It's been sitting on the salt for about 30 minutes. Is it 30 minutes? Not almost. A little more. A little more? Yeah. See how now, look. I'd say it's been 40 minutes. You think so? Yeah. Just because we were busy cooking other stuff. See how it's bending? It's not crispy anymore. Now this is going to be salty. Salty. We're going to rinse this. Take out the excess salt. And then we're going to squeeze out the excess water. So let's rinse it. This is going to be a recipe to make zucchini fried eggs. Or zucchini salad. Korean style. We already rinsed the vegetables first. So we really don't have to worry about it. But if it's too salty, let it sit in the water for a couple more minutes. And you will. How salty was it? Let me taste. It wasn't that bad, no. Because once you cook with them, you don't have to add salt. Yeah, we let it sit for 40 minutes. We lost track of time. Rinse one more time then. Rinse twice. To get the salt content out. And then rinse it. Got so much better. Yeah, it's not as salty. Not as bad right now, right? Okay. Now let's rinse it. Take it out. And we're going to squeeze out all the excess water. There's just not one way or two ways to do this. My mom and dad, they don't like to make this spicy. They like to make it white version. Like non-spicy one. My daughters like it spicy. So I'll be making spicy. Okay, Miss Sophie. This one I'm going to make you do it yourself. We already chopped green onion. Let's put about a third. Half. So that would be like one stalk of green onion. You can put more if you want to. Now we already had it chopped earlier. The smaller bite size like this. But you can slice it sideways, okay? Now we're going to be adding garlic. I'm going to add about a tablespoon. That's a one teaspoon. A little less than tablespoon. And Sophie, we're going to be adding... Stir first. That's about a tablespoon. Yeah. This is a spicy version. Now, not spicy version. Just take that out? Just take that out. That's it. And I have about a tablespoon. Like a tablespoon to tablespoon. Depends. Some people don't like sesame seeds. Some people do. It depends. The sesame oil, it's going to be about a tablespoon. Because we're going to fry this. We're going to be adding a little bit of sugar. I'm going to add about a teaspoon of sugar. You don't have to. You could add half teaspoon. There's no right or wrong. I'm going to be putting half teaspoon of mirin. Optional. You could put up to one tablespoon. It's okay. Or one teaspoon, I'm sorry. Now, we're going to have to make sure that the salt content is okay on that one. Let's see. It's good. Perfect, huh? We don't have to add salt because it's already got salt. Now, we're going to take that. Sophie can bring it to the... On a frying pan. Put it on high. You don't need oil? We don't... Actually, we're just going to... Because that's non-stick frying pan. I'm going to add just a little bit of... Maybe about just a teaspoon of sesame oil. Because it's already added in there. We're just going to stir fry it a little bit quickly. Just put it all in? Yeah. Actually, it just tastes good without even frying it. It's not bad, huh? It's good. But Koreans, they're not going to like it if they say, Oh my god, you don't eat raw... Zucchini? It's fine to me. It tastes fine to me, too. When you go to salad bar, they give you raw zucchini all the time. So... Now I have zucchini in there. We're going to quickly stir fry this. And just let it cook a little bit. Now, because I already pickled the zucchini, the shape is going to stay the same. Now, you can add a black pepper, too. Ground black pepper. You could also stir fry everything, bring all the vegetables in here, and fry it in the pot, just like I do other vegetables. But you could also do it this way. Quick and easy. Now, I'll be putting this one in... I'll be eating this with the rice as a side dish. But I also will be putting this one in my bibimbap. I've been frying this about a couple... About 15 minutes. It hasn't been 5 minutes yet. Just stir to make sure that it won't get burnt. So, all you need is 5 minutes to stir fry this. That's it. And it's actually done. See, the heat's coming out. So, do you want to taste it? It tastes a little different now that we fried it. Oh, it's so green. Yes, because what it does is... The red is coming alive. Want to taste one? Yeah. Taste it. Oh, now it's different now. Better, huh? Better stir fry for 5 minutes than just eating it without cooking. Now it's got more rich flavor. So, this is done. And... Look how beautiful the color is. Look how my zucchini has all its shape.