Korean Zucchini Side Dish Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is a Korean side dish that lasts long? ›

Description: Egg-shaped with a deep-green skin, the softball-sized Korean squash (aka ball squash) looks like a watermelon and a summer squash met up at a dive bar, had one too many tequila shots, and nine months later… Flavor Profile: Korean squash tastes similar to zucchini but a bit richer.

Korean mitbanchan are essential, well-preserved side dishes that can be made in large batches and kept on hand in the fridge for long periods of time. The most well-known example is kimchi. You can make a quick, delicious, nutritious meal with a few portions of mitbanchan served with fresh rice.

Ah, kimchi! Now, this is one side dish which has greater fame than the main dishes! We couldn't have a Korean side dish list without this delicious probiotic powerhouse! We know we say this a lot, but wow, kimchi is addictive, once you get the kimchi bug, you can't stop eating it.

Steamed eggplant, stir-fried zucchini, seasoned bean sprouts, and seasoned spinach are among the many healthy vegetable sides served in Korean cuisine.

Goguma Mattang is the Korean version of Candied Sweet Potatoes. This recipe is sweet, hearty, and super easy to make. Sweet potatoes or goguma are better known as a Thanksgiving side dish whether it be candied or in a casserole in the US. But for Koreans, we cook sweet potatoes as a snack or side dish.

Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root.

Korean zucchini, or aehobak, is similar to regular zucchini. It has lighter green skin, more delicate flesh, and a slightly sweeter flavor. There are many banchan, or side dish, options in Korean cuisine. Some of the most common are kimchi, bean sprouts, spicy cucumber salad, and Korean zucchini pancake.

Commonly used in Korean cuisine, an aehobak has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh.

Is kalabasa and kabocha the same? ›

Calabaza squash (kalabasa in Filipino) is a winter squash with a milder flavor and a more fibrous, stringy flesh. Its skin is green to light tan or orange with bright yellow or orange flesh. It is commonly used in Filipino cuisine, though harder to find in the US. Kabocha squash makes an excellent substitute.

Kimchi will last pretty much forever. Fermented dishes will always be alright for longer in the fridge. Anything else will likely be between a week and a month at most. I usually keep spinach and bean sprout side dishes for about a week.

The marinated spinach can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving.

Store in the fridge.

Store leftover gamja jorim in an airtight container in the refrigerator for a couple of days.

You can keep musaengchae for about 4 days in an airtight container in the refrigerator. Note that the radish may water over time, so be sure to drain the liquid before serving. Always bring Korean banchan to room temperature before serving.