Korean Zucchini Noodles

Today, let’s make Korean zucchini noodles (aehobak bibim guksu)! It’s a super simple noodle dish, topped with a spicy, savory Korean-style zucchini stir-fry. For busy parents like Claire and me with a newborn, this is a total lifesaver. So trust us and give it a shot. It’s simple, budget-friendly, and most importantly, insanely delicious. Once you try it, you will totally understand what I’m talking about.

Korean Zucchini Noodles (2 servings)

Ingredients:

• 1 lb (450g) zucchini
• 1/2 yellow onion
• 3 green onions, divided
• 3 cloves garlic
• 2 servings spaghetti noodles (or somyeon, udon, ramen, soba noodles, etc.)
• 1.5 tbsp toasted sesame oil, divided
• 2 tbsp neutral-tasting oil
• Generous pinch of toasted sesame seeds

Seasoning Paste:

• 2 tbsp Korean chili pepper flakes (gochugaru)
• 1/2 tbsp soy sauce, plus more for noodles
• 1 tbsp oyster sauce
• 1 tbsp mirin
• 1/2 tbsp sugar
• 2 pinches of salt
• Small pinch of MSG (optional)

Instructions:

PREP INGREDIENTS

1. Prep the vegetables: Cut the zucchini into thin matchsticks. (If slicing with a knife feels like a hassle, you can use a mandoline slicer.) Thinly slice the onion and green onions, separating the white and green parts. Finely chop the garlic.

2. Make the seasoning paste: In a small container, combine all the seasoning paste ingredients and mix well. Set aside.

MAKE ZUCCHINI NOODLES

1. Bring a pot of water to a boil. Cook the noodles according to the package instructions. Drain and transfer to a mixing bowl. Add 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Toss well and set aside.

2. Make the zucchini stir-fry: Heat the oil in a pan over medium-high heat. Once it gets nice and hot, add the onion, white parts of the green onions, and garlic. Sauté for 2 minutes, or until the onions start to soften and turn translucent.

3. Add the zucchini and stir-fry for 1 minute. Add in the seasoning paste and stir-fry for another 2 minutes or until you can see some beautiful chili oil here and there. Turn the heat off and add in the remaining half a tablespoon of sesame oil. Mix well.

4. To serve, divide the noodles into serving bowls and top with a generous amount of the zucchini stir-fry. Sprinkle with sesame seeds and green onions. Enjoy!

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YOU MAY ALSO LIKE:

• Gamjajeon (Korean Potato Pancakes)
• Yachaejeon (Korean Vegetable Pancakes)
• Ganjang Bibim Guksu (Korean Soy Sauce Noodles)

Korean Zucchini Noodles

Recipe by Aaron and Claire

Servings

2

servings

Ingredients

• 1 lb (450g) zucchini

• 1/2 yellow onion

• 3 green onions, divided

• 3 cloves garlic

• 2 servings spaghetti noodles (or somyeon, udon, ramen, soba noodles, etc.)

• 1.5 tbsp toasted sesame oil, divided

• 2 tbsp neutral-tasting oil

• Generous pinch of toasted sesame seeds

• Seasoning Paste:

• 2 tbsp Korean chili pepper flakes (gochugaru)

• 1/2 tbsp soy sauce, plus more for the noodles

• 1 tbsp oyster sauce

• 1 tbsp mirin

• 1/2 tbsp sugar

• 2 pinches of salt

• Small pinch of MSG (optional)

Directions

• Prep Ingredients
• Prep the vegetables: Cut the zucchini into thin matchsticks. (If slicing with a knife feels like a hassle, you can use a mandoline slicer.) Thinly slice the onion and green onions, separating the white and green parts. Finely chop the garlic.
• Make the seasoning paste: In a small container, combine all the seasoning paste ingredients and mix well. Set aside.
• Make Zucchini Noodles
• Bring a pot of water to a boil. Cook the noodles according to the package instructions. Drain and transfer to a mixing bowl. Add 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Toss well and set aside.
• Make the zucchini stir-fry: Heat the oil in a pan over medium-high heat. Once it gets nice and hot, add the onion, white parts of the green onions, and garlic. Sauté for 2 minutes, or until the onions start to soften and turn translucent.
• Add the zucchini and stir-fry for 1 minute. Add in the seasoning paste and stir-fry for another 2 minutes or until you can see some beautiful chili oil here and there. Turn the heat off and add in the remaining half a tablespoon of sesame oil. Mix well.
• To serve, divide the noodles into serving bowls and top with a generous amount of the zucchini stir-fry. Sprinkle with sesame seeds and green onions. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml