Korean Steamed Zucchini with Salted Shrimp
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Finely chopped salted shrimp loosened in water seasons this zucchini side dish instead of soy sauce, a habit handed down from country tables where salted shrimp was the main seasoning.
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Cooking it covered over medium-low heat lands somewhere between steaming and braising, and the zucchini softens without going mushy.
Ingredients
Instructions
- 1
Slice zucchini into 0.7 cm half-moons and thinly shred the onion into strips.
- 2
Mince 1 tbsp salted shrimp finely, then combine with 1 tsp garlic and 80 ml water in a bowl, stirring until dissolved.
- 3
Spread shredded onion evenly on the pot bottom, layer zucchini half-moons on top, then pour the seasoning broth evenly over all.
- 4
Cover and steam-braise over medium-low heat for 8 minutes.
Moisture rises and the seasoning broth pools at the bottom.
- 5
Remove the lid, add green onion, and cook 3-4 more minutes until the zucchini turns translucent and absorbs the seasoning.
- 6
Turn off heat, drizzle 1 tsp perilla oil and toss gently, sprinkle 1/2 tsp sesame seeds, then serve right away.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-07-22
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