I call these lighter green rounder variety Korean squash. These ones were baby though at only about 3 inches. I wanted to make them a Korean way (dude what can I say, I'm Korean!) with salted baby shrimp but they were nowhere to be found in the vast space that is our home fridge. A jar of salted baby shrimp lasts about forever since they are preserved, which is also why I was surprised we didn't have any stashed away in the bottom doorshelf.
So I resorted to the next most relevant ingredient, Vietnamese fish sauce. I slice the squash on a bias into thick rounds, sauteed them with canola oil, then added fish sauce, tons of scallion and garlic. That's it! Since the squash were fresh and in such good shape not much had to be done to it except for salt to bring out the flavor. It was mucho delicious with my rice and kimchi.
6 comments:
Yummy! I gotta say, I love Korean pan chan (sp?). It's like Korean tapas but with much healthier ingredients (i.e., pickled instead of fried). See ya tonight! : )
it's tellen time!! :D or even better, yoonyang!!
have you noticed a big difference in korean and vietnamese fish sauce?
i have both but still haven't cracked open the korean one i got at ka-ju market like last year haha.
i've never used a korean one before. my mom hasn't even had it in the house for a very long time. i think the last bottle was oyster sauce but i don't even remember what it was used for. i like the vietnamese one though. it's so potent but the bottle is so huge!
T said that he once visited a town in Vietnam whose primary industry was the manufacture of fish sauce. He said that it smelled so bad there that all one could ever smell was fish sauce even from many miles away. Random tidbit for the day...
oh whoa, when you told me that yoonyang i almost smelled it. that stuff stays on your hand too after you touch the bottle. it seeps through solid material somehow.
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