Zucchini Choregi Salad

Zucchini Choregi Salad

Slice raw zucchini into large strips. The texture of the zucchini harmonizes well with the Korean "choregi" flavors. A summery choregi salad.


1 (200 g)
1/2 teaspoon
Soy sauce
3 to 4 drops
Sesame oil
1 tablespoon
Lemon juice
4 to 5 drops (to taste)
Sesame seeds
2 tablespoons
Black pepper
to taste
Grated garlic
(optional, to taste)


1. Gather all the ingredients.
2. Grind up the sesame seeds. They'll smell wonderful. You can also use pre-ground sesame seeds instead.
3. Combine the seasoning in a large bowl and mix well.
4. Cut the stem end and the bottom of the zucchini.
5. Cut the zucchini into long slices with a vegetable slicer, skin and all. You could also use a peeler or a knife.
6. The slices will look like this.
7. I was able to make nice, even slices.
8. Put the zucchini slices into the bowl with the seasoning, and toss gently with your hands.
9. Leave to marinate for about 5 to 10 minutes until they are slightly wilted, and they're done.
10. Arrange the zucchini on a serving plate, and pour the flavoring ingredients left in the bowl over it. If there's a lot of moisture in the bowl, hold that back.
11. It will look like this.
12. Add some freshly ground black pepper to taste.
13. Done!
14. A closeup shot.

Story Behind this Recipe

I love raw zucchini, and I especially like eating it sliced into long slices like this.
Serve when zucchini are in season.