Korean Squash Recipe - Allrecipes.com
Korean Squash Recipe
  • READY IN 40 mins

Korean Squash

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2005

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

 
Most Helpful Critical Review
Nov 12, 2005

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.

 
Dec 15, 2009

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.

 
Aug 13, 2005

It was different! Basically the vinegar "pickles" the squash, and the soy sauce and sesame and green onions give it a "Korean" flavor. My Korean roommates made a similar recipe (without the vinegar) using fermented shrimp (not always available at the local Piggly Wiggly)

 
Aug 04, 2009

This looked a little scary when done, as the sauce got very dark (I'll admit I eyeballed the quantities, and I used tamarind instead of vinegar). I was afraid that the flavors were going to be too strong and salty. It was really nice though, and had a kind of "meaty" quality to it. The squash was not mushy and falling apart, and the sauce was almost steak sauce-y. Again, that may have been due to the tamarind.

 
Oct 18, 2003

I love Korean food, but was very disappointed w/ this dish.

 
Sep 29, 2005

This was a very good way to make squash. I would cut back on the soy sauce a litte next time. I followed the recipe exactly and used a reduced sodium soy sauce. It would have been too salty if I used regular soy sauce. Goes very well with the Korean beef recipe from this site.

 
Apr 18, 2011

This is absolutely delicious! It had a sweeter flavor than I expected. Word of warning that it does look rather ugly, but it does taste really good!

 

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Nutrition

  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 1225 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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