Seasoned Korean Zucchini (Hobak Namool)

This is a Korean side dish. Simple and yet delicious. You can mix green and yellow zucchini for a more interesting presentation.

Wonder about the history of Namool or Namul? At the end of 7th century, Korea entered a long stable period based on Buddhist culture for few hundreds years. Diet changed with dramatic reduction in meat consumption and vegetables took a more significant role. Temple meals consisted of soup, rice and vegetables dishes and this influence omitting the strong-smelling ingredients is still apparent in Korean Side dishes. Marinating Vegetables in soy sauce, rice vinegar and sesame seeds have barely changed.

Source: The Complete Book of Korean Cooking, Young Jin Song

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 150g zucchini, sliced or thin strips

Seasoning
° ¾ tablespoon sesame oil
° ¼ teaspoon salt or to taste
° 1 teaspoon sugar or to taste
° ½ -1 teaspoon roasted sesame seeds

Method
1. Blanch the zucchini in a pot of boiling water for 1 minute. Drain well and set aside to cool for 5 minutes.
2. Transfer the zucchini to a big bowl or plate. Stir in the sesame oil, salt, sugar and mix well.
3. Sprinkle the sesame seeds and serve.