Korean Steamed Zucchini with Salted Shrimp
This gentle braise belongs to a family of Korean jjim dishes where vegetables are steam-cooked in minimal liquid seasoned with fermented ingredients. Salted shrimp - saeujeot - is the sole seasoning base, minced and dissolved into water with garlic to create a light broth. Half-moon slices of zucchini cook covered on medium-low heat, absorbing the shrimp's briny umami as they turn translucent. The technique produces something between steaming and braising: the zucchini stays moist and intact, never waterlogged. A finish of perilla oil and sesame seeds off-heat adds a nutty fragrance. This banchan traces to Korean countryside kitchens where salted shrimp was the primary seasoning before soy sauce became widely available. It pairs naturally with steamed rice and a stronger-flavored main dish.
Adjust Servings
Instructions
- 1
Slice zucchini into 0.7 cm half-moons and thinly slice onion.
- 2
Mince salted shrimp and mix with garlic and water to make the seasoning broth.
- 3
Arrange zucchini and onion in a pot, then pour in the seasoning broth evenly.
- 4
Cover and steam-braise over medium-low heat for 8 minutes, then stir gently once.
- 5
Add green onion and cook 3–4 more minutes until zucchini turns translucent.
- 6
Turn off heat, finish with perilla oil and sesame seeds, and serve immediately.
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