Korean Steamed Zucchini with Salted Shrimp

The only seasoning is salted shrimp - saeujeot - minced fine and dissolved in water with garlic to form a light broth. That minimal liquid does more than it looks: as zucchini cooks in it, the brine's concentrated umami soaks into each piece, delivering more depth than the simple preparation suggests. Half-moon slices go into the pot, the broth is poured over, and the lid goes on over medium-low heat. This method sits between steaming and braising - moisture stays trapped in the pot, heat distributes evenly, and the zucchini cooks through without going soft or watery. Perilla oil and sesame seeds added off the heat balance the fermented note of the shrimp paste with a round, nutty fragrance. The dish comes from Korean countryside cooking, where salted seafood was the default seasoning long before soy sauce was widely available. It pairs well alongside richer, oil-forward mains where something clean and lightly briny makes sense.