If you have a vegetable garden, chances are that your produce drawer is overflowing with zucchini right now.
Simply grilled zucchini, sliced thickly and dressed with good olive oil and coarse salt is a treat, until it isn’t. As the season nears its end, this simple sauce adds some interest. It keeps well in the fridge and can be used on other vegetables. I am imagining roasted cauliflower or green beans in the future.
I whipped up a double batch to have on hand.
Note: I used to cut the zucchini into thin slices, about 1/4 inch. I found I prefer a thicker slice which retains some bite when cooked. But you can decide this based on your preference.
Spicy Gochujang Sauce for Vegetables:
- 2 tablespoons gochujang
- 1 tablespoon of soy sauce or tamari, regular or low salt
- 1 tablespoon of seasoned rice wine vinegar (or 1 tablespoon of regular rice wine vinegar + 2 teaspoons of brown sugar)
- 1 teaspoon of toasted sesame oil
- 2 large garlic cloves, finely grated
- splash of orange juice
- 4 or 5 zucchini, cut into thick slices
- 1 teaspoon of kosher salt
- Fried shallots or onions for garnish
- Cut the zucchini into 1/2-inch strips, place in a colander with 1 teaspoon of salt, and mix until the salt covers each slice. Leave in the sink while you prepare the sauce. After 15 minutes I lay the zucchini on paper towels or a clean tea cloth and blot it dry. There is no need to rinse.
- Grate the garlic or pulse until finely chopped in a mini food processor
- Add the other ingredients, whisking to mix or pulse them all with the garlic
- Add a bit more orange juice if needed to make a thick but pourable sauce
- Grill the zucchini or cook stovetop with a bit of olive oil
- Arrange on a platter, drizzle the sauce over, and sprinkle with fried shallots or onions
I use these shallots quite often as a garnish. You can purchase them online.