Korean Squash Kimchi
Korean Squash Kimchi. Check Out Top Brands On eBay. Chop the squash into moon shape pieces. Chayote belongs to the gourd family and is a vegetable native to Mexico and Central America.
Ingredients
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You need 2 of yellow squash, cut into moon shape pieces
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It’s 4 cloves of garlic, minced
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Prepare 2 of spring onions, chopped
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It’s 3 tbsp of white sesame seeds
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Prepare 1 tbsp of sesame oil
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You need 1 tsp of sugar
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You need 1-2 tsp of chilli powder
Steps
- Chop the squash into moon shape pieces.
- Add salt to the squash pieces, mix well and set aside for 20-30 mins.
- Squeeze the water out of squash by pressing between palms of the hands.
- Marinate the water sqeezed zucchini slices with minced garlic, spring onions, salt, sugar, sesame seeds, chilli powder, and 1/2 of the sesame oil for 10 mins.
- After 10 mins, heat the remaining sesame oil in a skillet..
- Add the marinated zucchini slices to the hot sesame oil and saute for 5 mins on medium-high heat..
- Serve as a side to Jasmine rice.
And not just any old chilly evening, but the kind of day smack dab in the dead of February, when there's a foot of snow on the ground and frost. If you like rich and flavor packed Korean stews (jjigae), such as soondubu jjigae, kimchi jjigae and doenjang jjigae, you should add this gochujang stew to your repertoire. Gochujang (fermented red chili pepper paste) is a condiment that's spicy, savory, slightly sweet, and salty. Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. My mom used to make either a quick cucumber kimchi (as seen above) or stuffed cucumber kimchi (oi sobagi, 오이 소박이) every summer.
