Kkaennip-Style Stuffed Zucchini Boats

Name: Kkaennip-Style Stuffed Zucchini Boats
Cuisine: South Korea
Ingredients: 2 large Zucchinis; 2 leaves Kkaennip leaves; 2 tbsp Gochujang; 1 tsp Sesame oil; 1 tsp Soy sauce; 1 tsp Sugar; 1 tsp Rice vinegar; 1 tsp Ginger; 1 tsp Garlic; 1 tsp Korean chili flakes

A recipe from South Korea.

🇰🇷 South KoreavegetarianveganglutenFreedairyFree

Nutrition (per serving)

420Calories

25 gProtein

30 gCarbs

18 gFat

6 gSugar

1200 mgSalt

Ingredients

2 large Zucchinis
2 leaves Kkaennip leaves
2 tbsp Gochujang
1 tsp Sesame oil
1 tsp Soy sauce
1 tsp Sugar
1 tsp Rice vinegar
1 tsp Ginger
1 tsp Garlic
1 tsp Korean chili flakes

Method

Heat sesame oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add garlic and ginger and cook stirring occasionally until fragrant, 30 seconds.
Add gochujang and cook stirring constantly for 1-2 minutes, until fragrant and slightly darkened.
Add soy sauce, sugar, rice vinegar, and black pepper, and cook stirring constantly for 1-2 minutes, until the sauce has thickened slightly.
Cut the zucchinis in half lengthwise and scoop out the insides, leaving a 1/4 inch border around the edges.
Stuff each zucchini boat with the sauce mixture and top with a kkaennip leaf.
Bake at 375°F for 15-20 minutes, or until the zucchinis are tender and the filling is heated through.