Name: Korean Pan-Fried Vegetable Ribbons with Flowers
Prep time: 9 min
Cook time: 9 min
Total time: 18 min
Yield: 4 servings
Cuisine: korean
Ingredients: 2 cups edible flowers (such as chrysanthemum or nasturtium); 3 cups mixed leafy greens (spinach, kale, or lettuce, roughly chopped); 2 medium zucchini (cut into thin ribbon strips using a knife); 3 tablespoons soy sauce; 2 tablespoons vegetable oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 clove garlic (minced)

Korean Pan-Fried Vegetable Ribbons with Flowers

A light and elegant Korean-inspired dish featuring delicate vegetable ribbons and edible flowers sautéed in a savory soy sauce glaze. This simple stir-fry comes together in minutes and makes a beautiful side dish or light main course.

18 min

Easy

4 servings

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Taste Profile

Sweet2/10

Salty7/10

Sour0/10

Umami6/10

Spicy1/10

🥄 Texture

Tender zucchini ribbons with a slight bite and lightly wilted leafy greens create a soft, slightly chewy base. Edible flowers add delicate, fragile petals and occasional crispness for a subtle textural contrast.

👃 Aroma

Garlic and soy sauce provide a warm, savory backbone with toasty and slightly fermented notes. Fresh vegetal zucchini and greens give a bright, green aroma while the flowers contribute a gentle floral perfume.

🍷 Pairs Well With

A light, crisp white wine such as Sauvignon Blanc or a chilled Korean barley tea (boricha); alternatively green tea or sparkling water with a lemon twist.

🥗 Side Dishes

Steamed short-grain rice to balance the salt and umami; kimchi or pickled radish for acidic contrast; pan-fried or braised tofu for extra protein; a simple miso soup or cold soba as a complementary light side.

Ingredients(8 items)

12 cups edible flowers (such as chrysanthemum or nasturtium)

23 cups mixed leafy greens (spinach, kale, or lettuce, roughly chopped)

32 medium zucchini (cut into thin ribbon strips using a knife)

43 tablespoons soy sauce

52 tablespoons vegetable oil

61 teaspoon salt

7½ teaspoon black pepper

81 clove garlic (minced)

Instructions

Prepare your ingredients: wash and gently pat dry the edible flowers and leafy greens. Cut the zucchini lengthwise into thin ribbon strips using a sharp knife.

Heat the vegetable oil in a large pan over medium-high heat. Once hot, add the minced garlic and cook for about 30 seconds until fragrant.

Add the zucchini ribbons to the pan and stir-fry for 2-3 minutes until they start to soften slightly. Then add the chopped leafy greens and continue cooking for another 2 minutes.

Pour the soy sauce over the vegetables and gently toss everything together. Season with salt and black pepper to taste. Cook for 1 more minute until everything is well coated and heated through.

Remove the pan from heat and gently fold in the edible flowers just before serving. Transfer to a serving plate and enjoy immediately while still warm.