A Korean Temple version of Hobak namul, this recipe omits the garlic and green onion commonly found in other versions of this dish.
zucchini — (about 3/4 pound) (or any long round squash)
vegetable oil — (soybean, sesame, etc)
gochujang — (red pepper and fermented soy bean paste)
mulyeot or honey — (malt syrup)
Mix all ingredients together.
Let stand at least fifteen minutes to let flavors develop.
Slice the zucchini into thin ovals.
Lightly oil a pan and heat over medium high until hot.
Add zucchini slices and fry for about 45 seconds per side.
Stack the fried zucchini slices 3 or 4 slices high, with a small amount of hot sauce between each slice, and a dollop of the sauce on top.
Serve warm or at room temperature.