Hi everybody!

How are you doing?

Today I'm going to show you how to make Aehobak-saeu-bokkeum.

Aehobak is zucchini

Zucchini, saeu is shrimp.

In English: Sautéed Zucchini and Shrimp.

Probably you saw in my previous video

I just ate with some sidedishes.

and shrimp and zucchini.

Some of you guys already asked me:

"Oh, I know all of your recipes!"

"But this is the first time I see this!" (laughs)

And then you guys contacted me: "Please, , I want to learn how to make it."

So probably you will be so surprised at how easy it is.

These days zucchini is really really everywhere.

You can find this in any grocery store, even at a farmers' market.

So I got this, one pound exactly I measured.

I will make delicious sautéed zucchini and shrimp.

Shrimp is in the refridgerator.

Mr. Shrimp, these guys are coming next.

Just before cooking, I'm going to bring them.

Now let's take care of zucchini first.

I just already prewashed and dried. And cut off the stems.

And then I like to cut this into half.

Lengthwise.

You can cut it any way.

You can slice disc style, too, but I usually use this way.

And diagonally.

It doesn't have to be really thin, so a little thick, a quarter inch thick.

So this looks like a lot.

But actually, after stir frying it's really shrunk.

Gorgeous color, isn't it?

I'm going to add half teaspoon salt.

And just mix.

Like this.

Sooner or later it's going to sweat.

Set aside just 10 minutes.

Next, let's crush garlic and slice onion.

Two large garlic cloves.

Around 3 ounces onion.

Let's see if this is one cup...

Just a little less than one cup.

When you slice this.

Shrimp!

I chose tiger shrimp, black tiger shrimp that's my favorite shrimp.

Because very sweet, and very plump and chewy.

And this is large size.

And 8. Each one is one ounce. No heads.

But shells. I need to take care of these guys

So...

Shell this shrimp this way.

But let's leave this tail.

Not easy to shell. That means this shrimp is very very fresh.

I use really large tiger shrimp. But you guys can use small shrimp also.

So now this is cleaned.

But we need to remove the intestines inside.

The back of shrimp...

Probably you guys know.

All the way...

Like this.

And open.

You see?

Just some black things.

Remove.

And put here.

And this too.

Let's see?

It's clean.

Nice.

Very clean.

But they have to pass my exam.

Ok let's wash just quickly.

I almost forgot to tell you! (laughs)

Today I'm using: shrimp sauce!

This is called in Korean: saeujeot.

Fermented salted shrimp.

Really tiny shrimp.

So let's heat up the pan.

Medium-high heat.

Wait until this pan is hot.

You can feel the heat.

And we need vegetable oil.

Vegetable oil, canola oil, corn oil, anything.

And one tablespoon .

Garlic.

(sizzling pan)

Lot of water comes out, see?

I'm not using all this water, I'll just take these out.

You don't have to really squeeze them out.

(louder sizzling)

Onion.

And then shrimp.

Shrimp side by side like this.

And then I will just wait and let it cook around 1 minute.

You see already the bottom of the shrimp turned pink.

And now turn.

I will add saeujeot one tablespoon.

Tiny shrimp and juice, like this.

It's very salty.

You just squeeze this juice.

And this stuff, I will just mince it.

And stir.

If you don't have shrimp sauce, use fish sauce.

Meanwhile I like to also keep stirring like this.

Almost all cooked!

Nice.

Shrimp is already cooked.

I need to keep stirring to cook my zucchini.

This is medium heat.

Cut.

And then turn off.

Last touch, you know what it is?

Everybody together! (laughs)

Sesame oil!

Sesame oil, about 2 teaspoons.

So delicious! And beautiful, colorful!

Onion is translucent.

And zucchini is half translucent.

Nice. If I keep cooking it's going to be mushy.

And also out shrimp is well well nice good looking!

I brought a large bowl.

You can guess what I'm going to do?

How I eat?

This is my soup.

It's leftover from last night, this is my kimchi soup.

I just warmed my rice.

Yeah?

This is my lunch.

I'm so excited.

Once I made this hobak-saeu-bokkeum, this sautéed zucchini and shrimp

I like to mix something with my rice.

So this rice is kind of dry, I like to add my soup, a little bit.

So that easily I can mix.

Just a little bit...

Kongnamul-muchim.

And gosari-namul.

Fernbrake.

This gochujang, just a little, this amount.

And sesame oil.

And mix.

Mmm!

Mmm! (laughs)

If you don't make bibimbap, just as a side dish enjoy with rice.

And leftovers, keep in the refrigerator, up to 3 or 4 days.

I like to taste shrimp!

(laughs) Some of you guys: "Oh, Maangchi didn't eat shrimp!" (laughs)

(crunching) Mmm! Mm!

Today we made Aehobak-saeu-bokkeum

Sautéed zucchini and shrimp

Enjoy my recipe, see you next time!

Bye!