Zucchini Kimchi - Korean Hobak Kimchi

Name: Zucchini Kimchi - Korean Hobak Kimchi
Prep time: 60 min
Total time: 1500 min
Yield: 1, 1 Jar
Cuisine: korean
Ingredients: 700 g zucchini (1.5 lb, cut how you like); 1 tbsp coarse sea salt; 2 spring onion / green onion (chopped, roughly 1/2 cup, sub onion or garlic chives); 3 tbsp Korean hot pepper flakes / gochugaru; 2 tbsp Korean hot pepper paste / gochujang; 2 tbsp sugar; 2 garlic (chopped); 3 tbsp fish sauce

Nutrition Facts

Per serving · recipe makes 1 · 25h total

Servings

Calories

21% of a 2,000 cal day

412KCAL

Protein

15g31%

% DAILY VALUE

Total Fat9g

11%

Saturated1g

Unsaturated8g

—

Total Carbs74g

27%

Fiber13g

45%

Total Sugars58g

—

Starch3g

—

Sodium11569mg

100%

% Daily Value is based on a 2,000 calorie day.

Korean fermented zucchini kimchi with gochujang, gochugaru, and aromatics. Spicy and umami-rich, a traditional banchan side dish.

Ingredients

1 SERVING

700 gzucchini — 1½ lb
1 tbspcoarse sea salt
2spring onion / green onion — chopped, roughly 1/2 cup, sub onion or garlic chives
3 tbspKorean hot pepper flakes / gochugaru
2 tbspKorean hot pepper paste / gochujang
2 tbspsugar
2garlic — chopped
3 tbspfish sauce

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

25h total

Read the method on WandercooksWandercooks’s original page

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condimentkorean

Nutrition is estimated by Chive from the ingredients above, per serving.

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