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Korean Squash

SUBMITTED 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!"
RECIPE RATING:
The reviewer gave this recipe 7 stars. This recipe average a 3.3 star rating.
Read Reviews (6)
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 5 medium zucchini, sliced
  • 1 bunch green onions, sliced
  • 1/4 cup white vinegar
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons sugar
  • 2 tablespoons sesame oil
  • ground black pepper to taste

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

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2005 by Crystal
My mother and I were very disappointed in this dish. She didn't like the vinegar taste and I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2003 by MAMALOUONIE
I love Korean food, but was very disappointed w/ this dish. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2007 by Alissa
My husband and I enjoyed this recipe. I was hoping it would be the one the kids would like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2005 by Brandon and Rachel
MMMMMMMM...YUM! I have recently started to incorperate more zuccini into my diet(as it is not... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2005 by COOTIESMOM
This was a very good way to make squash. I would cut back on the soy sauce a litte next time.... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2005 by patrick elias
It was different! Basically the vinegar "pickles" the squash, and the soy sauce and sesame... MORE


 
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Recipe Submitter:

LEAH NICOLLE
Cooking Level: Intermediate
Home Town: Monterey, California, USA
Living In: Boise, Idaho, USA
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Nutritional Information
Korean Squash

Servings Per Recipe: 6

Amount Per Serving

Calories: 103

  • Total Fat: 4.9g
  • Cholesterol: 0mg
  • Sodium: 1230mg
  • Total Carbs: 13.5g
  •     Dietary Fiber: 3.1g
  • Protein: 3.7g

VIEW DETAILED NUTRITION

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