Korean Recipes Stuffed-Cucumber Pickle » Zucchini Salad Cabbage Salad Stir-Fried Small Octopus Ginseng Chicken Soup Beef Vegetables Casserole Sweet Rice Nectar Beef Bone Soup Stir-Fried Lotus Root Korean Barbecued Beef (Pul-kogi) Tofu Ball Fry Mung Bean Pancake Radish Root Kimchi
Zucchini : 1 (12 oz) Green onion : 1 stalk Red pepper : 1/2 piece Garlic : 2 cloves Sesame oil : 1 tb Sesame seed, roasted : 1 ts Salad oil : 1 tb Salt
Cut the zucchini lengthwise in half and slice it in the shape of half-moon about 1/4 inch thick. Dip the sliced zucchinis in salt water for about 5 minutes and drain them well. Chop the green onion, crush the garlic finely, and cut the red pepper into large pieces. Heat the salad oil in a pan. Cook the zucchini. Add the green onion and the garlic. When well done, remove them from heat. Add the red pepper and remaining sauce, then mix them well by hand. Transfer it to a serving plate.
