Ingredients:

  • 1 medium Korean zucchini (approx. 10 oz / 280g), halved lengthwise and sliced into 1/4-inch moons
  • 1 tsp (5g) fine sea salt
  • 1 tbsp (15ml) neutral vegetable oil
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) granulated sugar
  • 1 tsp (2g) gochugaru
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (8g) toasted sesame seeds
  • 1 stalk (5g) green onion, thinly sliced

Instructions:

  1. Toss the zucchini slices with the sea salt in a bowl and let them sit for 5 minutes to draw out excess moisture. Pat the slices completely dry with paper towels.
  2. Heat the vegetable oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and pale gold.
  3. Add the zucchini slices to the pan and stir-fry for 2-3 minutes until the edges are translucent but the centers remain firm.
  4. Stir in the sugar and gochugaru, tossing quickly to coat. Remove from heat immediately.
  5. Stir in the toasted sesame oil, sesame seeds, and green onions, allowing the residual heat to wilt the onions.