Of all the Korean banchan, this one comes in as my #2 favorite (behind the magnificent fish cake). And when it's summer, with its plethora of zucchini, it's a perfect time to experience it at home. I didn't even have Korean food to eat with it - it's just that good as a summer salad.
Note: This dish traditionally uses saewoojeot (fermented mini shrimp), but I opted to swap in fish sauce.
Hobak Bokkeum 호박 볶음 (Stir-Fried Zucchini)
In a large mixing bowl, add the zucchini slices and sprinkle in salt and use your hands to gently rub the salt evenly into each slice. Set it aside for about 1 hour. This will pull out excess moisture.
In the meantime, finely mince the garlic and chop the scallions.
After 1 hour, dump out the excess water in the mixing bowl and then spread the zucchini slices on some paper towels. Use several extra paper towels to blot the tops of the zucchini until it is mostly dry.
Preheat a large sauté pan over medium heat until it feels warm. Add the vegetable oil and turn the heat up to medium-high. Add the zucchini and sauté for 1 minute. Add the remaining ingredients, sauté for 1 minute and then turn off the heat.
Hobak Bokkeum 호박 볶음 (Stir-Fried Zucchini)
1 tablespoon vegetable oil
2 large cloves garlic
2 green onions, chopped, plus more for garnish
2 to 3 teaspoon toasted sesame oil
2 large cloves garlic
2 green onions, chopped, plus more for garnish
2 to 3 teaspoon toasted sesame oil
1 teaspoon fish sauce
1 tablespoon toasted white sesame seeds
Trim away both ends of the zucchini and slice the zucchini into round discs about ¼-inch thick. Then cut the discs in half to make half moons.
1 tablespoon toasted white sesame seeds
Trim away both ends of the zucchini and slice the zucchini into round discs about ¼-inch thick. Then cut the discs in half to make half moons.
In a large mixing bowl, add the zucchini slices and sprinkle in salt and use your hands to gently rub the salt evenly into each slice. Set it aside for about 1 hour. This will pull out excess moisture.
In the meantime, finely mince the garlic and chop the scallions.
After 1 hour, dump out the excess water in the mixing bowl and then spread the zucchini slices on some paper towels. Use several extra paper towels to blot the tops of the zucchini until it is mostly dry.
Preheat a large sauté pan over medium heat until it feels warm. Add the vegetable oil and turn the heat up to medium-high. Add the zucchini and sauté for 1 minute. Add the remaining ingredients, sauté for 1 minute and then turn off the heat.
Transfer the zucchini onto a large serving plate and garnish with more scallion, sesame seeds, and oil. Serve at room temperature or chilled.
Makes 6 servings
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