Gochujang-glazed zucchini with fried scallions from Korean American: Food that Tastes Like Home (page 203) by Eric Kim

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • spvla on April 20, 2026

    So delicious, converted the zucchini hater in my house. I would use less oil to start next time, I had a lot of scallion oil left over.

  • jenburkholder on January 22, 2023

    Very good. We overcooked the zucchini slightly, but the flavor and texture combination was great. Would make again.

  • KarinaFrancis on September 01, 2022

    Omg this was outstanding! I didn’t salt the zucchini but I just gave them a sprinkle while they were in the pan. It seemed like a lot of sauce (I didn’t use it all when I took the photo) but it was the perfect amount. We’ll be making this again!

  • Lepa on August 19, 2022

    This is delicious. Don't let the large amount of oil scare you, as most is poured off after frying the scallions. I had a mixture of zucchini from the market and the smaller ones were much better here than larger ones so watch the size of the squash. Overall, this was a delicious new way to cook zucchini!

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