Korean Squash

Korean Squash

12 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
LEAH NICOLLE
Recipe by  LEAH NICOLLE

“A delicious way to eat squash. This is a Korean dish that has been passed down to my from my mother. Out of all the Korean dishes I make, my roommates like this one the best!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large pot, combine the zucchini, green onions, vinegar, soy sauce, water, sugar and sesame oil. Season with black pepper. Mix to blend, then cover and cook over medium heat until zucchini is tender, about 20 minutes.

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Reviews (12)

Rate This Recipe
Crystal
5

Crystal

My mother and I were very disappointed in this dish. She didn't like the vinegar taste and I thought the soy sauce was overpowering (I used a reduced sodium sauce sauce). I think this would have been better if the onions and zucchini were stir fried and had a little bit of the liquid mixture added in for flavor. I did not care for how the squash boiled in the liquid for 20 minutes. I will not be making this again.

Brandon and Alaina
5

Brandon and Alaina

MMMMMMMM...YUM! I have recently started to incorperate more zuccini into my diet(as it is not something that I really like). My husband and my best friend are not zuccini fans either and they LOVED it. This is definately a winner especially paired with two other recipes from this site, Korean BBQ Beef and Korean Cucumber Salad as well and some jasmine rice. WOW, WHAT A MEAL!...Rachel

LoreWoody
4

LoreWoody

yummy! I love Korean food, and this turned out very similar to things I've shared with Korean friends. Yes, it's salty...I might use less soy sauce next time, but I'm pretty sure Koreans usually use this as a side to eat with the main course--and their sides are usually pretty salty.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 106 cal
  • 5%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 14 g
  • 5%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1225 mg
  • 49%

Based on a 2,000 calorie diet

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