Reviewed: Dec. 14, 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.

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LoreWoody

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Reviewed: Aug. 3, 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.

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Sara

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 2, 2007

My husband and I enjoyed this recipe. I was hoping it would be the one the kids would like too, but they didn't.

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Alissa

Cooking Level: Intermediate

Home Town: Cedarburg, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: 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.

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Crystal

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Reviewed: 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.

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COOTIESMOM

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Royal Palm Beach, Florida, USA

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Reviewed: 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)

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patrick elias

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Reviewed: Aug. 6, 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

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