Charred Miso Zucchini (Korean Style) | Arteflame

Introduction

There is a distinct magic that happens when fresh summer produce hits a hot grill, and this Korean Grilled Miso Zucchini is the ultimate example. Imagine the intoxicating aroma of caramelized miso and spicy gochujang wafting through the air as the zucchini hits the searing flat top. It transforms a humble vegetable into a smoky, sticky, savory delight that creates a melt-in-your-mouth texture perfect for warm evenings outdoors.

Why This Is My Go-To Side

I adore this recipe because it delivers complex, restaurant-quality flavors with minimal effort. The glaze—a perfect harmony of salty White Miso and spicy Gochujang—creates an umami bomb that pairs with almost anything. It is the ideal way to elevate a simple weeknight dinner or impress guests at a weekend BBQ without spending hours prepping. Plus, using the Arteflame allows you to get that sophisticated char without losing the zucchini's tender bite.

Kitchen Notes for the Perfect Sear

• Watch the heat: Sugary glazes burn fast. Establish your char on the zucchini first, then brush the glaze on during the final minute of cooking.
• Thickness matters: Slice your veggies into 1/2-inch planks. Too thin, and they turn to mush; too thick, and the inside stays raw.
• Dry it out: Don't skip the salting step; drawing out moisture ensures the zucchini sears rather than steams.

Easy Swaps

If you cannot find gochujang, a mix of Sriracha and brown sugar creates a similar sweet-heat profile. For a gluten-free option, simply ensure you use Tamari instead of standard soy sauce.

Ingredients

• 2 medium zucchinis, sliced into 1/2 inch rounds or diagonal planks
• 2 tablespoons White Miso Paste (mild and sweet)
• 1 tablespoon Gochujang (Korean red chili paste)
• 1 tablespoon Soy Sauce (or Tamari for gluten-free)
• 1 tablespoon Sesame Oil
• 1 tablespoon Maple Syrup or Brown Sugar
• 1 clove Garlic, minced
• 1 teaspoon Fresh Ginger, grated
• 1 teaspoon Rice Vinegar
• Garnish: Toasted sesame seeds and chopped green onions
• Oil for grilling: Vegetable or canola oil

Instructions

Step 1: Prepare the Vegetables

1. Wash the zucchinis thoroughly under cold water and pat them dry with a paper towel.
2. Slice the zucchinis into rounds or diagonal oval planks. Aim for a thickness of about 1/2 inch. This thickness is crucial because it allows the zucchini to develop a nice char on the outside without turning into mush on the inside.
3. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry again.

Step 2: Create the Marinade

1. In a small mixing bowl, combine the white miso paste, gochujang, soy sauce, sesame oil, maple syrup (or sugar), minced garlic, grated ginger, and rice vinegar.
2. Whisk the ingredients vigorously until the miso paste has fully dissolved and the mixture is smooth and glossy.
3. Taste the glaze; it should be a balance of salty, sweet, savory, and slightly spicy. Adjust sweetness or heat to your preference.

Step 3: Grill to Perfection

1. Fire up your Arteflame grill. Aim for a medium-high heat zone on the flat cooktop griddle. You want it hot enough to sear, but not so hot that the sugars in the miso burn instantly.
2. Lightly oil the cooktop surface.
3. Place the zucchini slices directly onto the flat cooktop. Grill for 2-3 minutes on the first side until golden brown grill marks appear.
4. Flip the slices over. Immediately brush a generous amount of the miso-gochujang glaze onto the seared side facing up.
5. Let the second side cook for another 2-3 minutes. If you want the glaze to caramelize further, flip them one last time for just 30 seconds, watching closely to prevent burning.

Step 4: Garnish and Serve

1. Remove the zucchini slices from the grill and arrange them on a serving platter.
2. While they are still hot, sprinkle liberally with toasted sesame seeds and fresh chopped green onions.
3. Serve immediately to enjoy the contrast between the hot, sticky glaze and the fresh crunch of the scallions.

Tips

Grilling with glazes that contain sugar and fermented pastes requires a bit of vigilance. Miso and honey (or maple syrup) love to burn if left unattended, turning your delicious umami bomb into bitter charcoal. The trick is to establish your crust on the zucchini first before applying the sauce. Do not marinate the zucchini beforehand; the salt in the miso will draw out moisture and make the vegetables soggy before they even hit the grill. Instead, brush the glaze on during the final stages of cooking. Additionally, ensure your flat top grill is well-oiled. Zucchini is like a sponge and can stick if the surface is too dry. For the best texture, choose zucchinis that are firm and relatively small; larger zucchinis tend to have larger seeds and a cotton-like texture that doesn't hold up as well to high-heat grilling.

Variations

One of the best things about this recipe is its versatility. You can easily tweak the flavor profile to match your dietary needs or spice tolerance without losing the soul of the dish. If you prefer a fiery kick, double the gochujang or add a teaspoon of red pepper flakes. For a completely vegan version, ensure you use maple syrup instead of honey and verify your gochujang ingredients. Here are a few creative twists to try:

• Spicy Garlic Bomb: Add a tablespoon of chili crisp oil and double the garlic for an intense flavor punch.
• Citrus Twist: Squeeze fresh lime juice over the finished dish to cut through the rich savory notes.
• Cheesy Miso: Sprinkle mozzarella or parmesan cheese on the zucchini right after flipping to melt into the glaze.
• Meat Lover’s Delight: Wrap the zucchini slices in thin bacon before grilling, then glaze the bacon with the miso sauce.
• Nutty Crunch: Top with crushed peanuts or cashews instead of sesame seeds for added texture.

Best pairings

This Korean Grilled Miso Zucchini is a robust side dish that holds its own against strong main courses. It naturally pairs beautifully with other Korean BBQ staples. Imagine serving this alongside Galbi (marinated short ribs) or Bulgogi, where the vegetable provides a fresh, textural contrast to the rich meats. It also works wonderfully with simple grilled chicken thighs or a flank steak, as the miso glaze acts as a condiment that flavors the meat on the plate. For starch, steamed jasmine rice or a light cucumber salad are excellent choices to cleanse the palate. Beverage-wise, the salty and spicy notes of the zucchini call for something crisp and refreshing. A cold, light lager beer, a chilled Soju, or a dry Riesling wine will cut through the savory intensity and refresh your palate for the next bite.

Conclusion

Mastering this Korean Grilled Miso Zucchini recipe adds a powerful weapon to your culinary arsenal. It proves that vegetarian sides do not have to be an afterthought; they can be bold, exciting, and full of character. The combination of the smoky char from the Arteflame grill and the deep, fermented complexity of the Korean-inspired glaze creates a flavor profile that is addictive and satisfying. Whether you are hosting a summer barbecue or looking for a quick weeknight dinner upgrade, these zucchini slices are sure to impress. So, gather your ingredients, fire up the grill, and get ready to experience a symphony of flavors that will have everyone asking for the recipe. Enjoy the process of cooking over fire and sharing great food with the people you love.