Hobak Namul (Seasoned Zucchini)

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Jon Ngo

Ingredients

The Ingredients

  • 1
    Red Chili Pepper
    diagonally
  • 1
    Zucchini
  • 25
    ml Water
  • ½
    White Onion
    long, thin strips
  • 1
    tsp. Salt

The Seasoning

  • 1
    tbsp. Garlic
  • 1
    tbsp. Sesame Oil
  • 1
    tsp. Sesame Seeds
  • 1
    tbsp. Olive Oil
  • 1
    tbsp. Shrimp Paste (Saeu-jeot)
  • 1
    tsp. Sugar

Instructions

1
Korean cuisine is full of delicious and colorful side dishes called banchan. One of my favorites is Hobak Namul (or Seasoned Zucchini)! Here’s the recipe.
2
Slice ½ White Onion (long, thin strips).
3
Slice 1 Red Chili Pepper (diagonally) into thin strips.
4
Mince 1 tbsp. Garlic (about 3 cloves).
5
Cut 1 Zucchini into ½-inch thick pieces in the shape of half crescents (semi-circles). Place Zucchini slices in a bowl and sprinkle 1 tsp. Salt. Let stand for 10mins to draw out excess moisture.
6
Add 1 tbsp. Olive Oil to a large pan over medium heat. When the pan starts to warm, add the minced garlic to the pan. Stir-fry for about 1 minute (or until slightly golden brown).
7
Add sliced onions and zucchini then continue stir-frying for 1 minute.
8
Add 25 ml Water
9
Add 1 tbsp. Sesame Oil
10
Add 1 tsp. Sesame Seeds
11
Add 1 tsp. Sugar
12
Add 1 tbsp. Shrimp Paste (Saeu-jeot)
13
Reduce heat to Medium-Low and mix well. Stir-fry for 5 minutes until the main ingredients are cooked. The zucchini will start to look transparent when it is almost done cooking.
14
Add the Red Chili Pepper and stir-fry for 1 minute.
15
Serve and enjoy as a side dish!
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Jon Ngo's avatar
Korean cuisine is full of delicious and colorful side dishes called banchan. One of my favorites is Hobak Namul (or Seasoned Zucchini)! Here’s the recipe.