Zucchini with Kimchi
Appetizers • Afghan
Description
This recipe was shared with us by John Smith, the chef of a popular American restaurant.
Ingredients
- Courgette 15 oz
- Roasted Peanuts 0 oz
- Cilantro 0 oz
- Tomatoes 10 oz
- Onion 0 oz
- Olive Oil 0 fl oz
- Garlic 0 oz
- Thyme 1 sprig
- Bulgogi Sauce 5 oz
- Tahini 0 oz
- Sesame Oil 0 fl oz
- Soy Sauce 0 fl oz
- Gingerbread-flavored syrup 0 fl oz
- Potato protein 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Peel the tomatoes and cut them into medium wedges. Halve the zucchini and carefully scoop out the flesh. Sauté the flesh in olive oil with finely chopped onion, garlic, thyme, and tomatoes. Add kimchi sauce and simmer for 5 minutes over low heat. Allow to cool.
Step 2
Grill the zucchini without the pulp. Fill them with the sautéed vegetables.
Step 3
Mix the starch with a small amount of cold water, stirring until there are no lumps. Add sesame oil, soy sauce, sugar syrup, and sesame paste, bring everything to a boil, then remove from heat and let cool.
Step 4
Drizzle the sauce over the zucchini, then sprinkle with seeds and chopped cilantro.
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