Korean Zucchini Rice Bowl: Aehobak Deopbap
A quick 15-minute korean zucchini rice bowl recipe made with stir-fried zucchini over warm rice. Learn how to make an easy zucchini rice bowl using this Korean umami tips!
Ingredients
- 1 bowl cooked rice
- 1/2 zucchini
- 1/2 tsp fine salt
- 2 tbsp olive oil
- 1/4 stalk green onion
- 1/2 onion
- 1/2 tbsp minced garlic
- 1 tbsp tuna fish sauce or Korean soy sauce (jin ganjang)
- 0.5 tbsp oyster sauce
Toppings
- 1 egg
- 1 tsp sesame seeds
Method
- Julienne the zucchini using a mandoline slicer. If you don't have a mandoline, slice it thinly with a knife.
- Sprinkle salt over the julienned zucchini and let it marinate for 10 minutes. Then, squeeze out the moisture thoroughly to prepare it.
- Chop the green onion into small rounds and mince the garlic. Thinly slice the onion.
- Heat olive oil in a pan, add the green onion and garlic, and stir-fry over low heat.
- When the aroma of the green onion and garlic rises, add the onion and stir-fry.
- Once the onion becomes translucent, add the zucchini, tuna fish sauce, and oyster sauce, then stir-fry.
- Set aside the cooked zucchini and make a fried egg in the pan.
- Place the cooked rice in a bowl, put the cooked zucchini on top, and add the fried egg. Sprinkle with toasted sesame seeds to finish.
- Mix well and enjoy.
Nutrition
Calories 156kcal | Carbohydrates 13g | Protein 9g | Fat 8g | Saturated Fat 2g | Polyunsaturated Fat 2g | Monounsaturated Fat 4g | Trans Fat 0.02g | Cholesterol 164mg | Sodium 3189mg | Potassium 496mg | Fiber 3g | Sugar 6g | Vitamin A 531IU | Vitamin C 24mg | Calcium 102mg | Iron 2mg
