A Korean Temple version of Hobak namul, this recipe omits the garlic and green onion commonly found in other versions of this dish.
Servings: 4
Ingredients
1 |
large |
zucchini — (about 3/4 pound) (or any long round squash) |
2 |
tablespoons |
vegetable oil — (soybean, sesame, etc) |
Hot Sauce: |
||
1 |
teaspoon |
gochujang — (red pepper and fermented soy bean paste) |
1 |
tablespoon |
rice vinegar |
1 |
tablespoon |
mulyeot or honey — (malt syrup) |
1/4 |
teaspoon |
sesame oil |
1/2 |
teaspoon |
sesame seeds |
Procedure
Sauce:
Mix all ingredients together.
Let stand at least fifteen minutes to let flavors develop.
Cook:
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.