The Korean name of this zucchini stirfry is Aehobak Bokum Banchan. It is made with thinly sliced zucchini stir fried in sesame oil with garlic and chilis. There is no seasoning except for salt and yet there is nothing plain about the flavor of the dish. Stir frying in sesame seed oil is nothing short of magical, I suppose, because by the time the stir fry is served, you’d think that a myriad of seasonings and flavorings had gone into it. Perfect vegetable side dish for almost any meat or seafood dish. Or, if you’re a vegetarian, enjoy it as a main course.
Based on a recipe from Heart, Mind & Seoul.
Recipe: Korean zucchini stir fry
- 1 zucchini
- 1 tsp. of salt
- 1 bird’s eye chili
- 2 cloves of garlic
- 1/2 tsp. of black sesame seeds
- 1/2 tsp. of white sesame seeds
- 1 tbsp. of sesame seed oil
- Halve the zucchini vertically then slice thinly, about 1/8 inch thick.
- Place the zucchini slices in a bowl, sprinkle with salt, toss and leave for ten minutes to allow excess water to be expelled.
- Meanwhile, in an oil-free pan, toast the black and white sesame seeds together. Transfer to a saucer and cool.
- Chop the garlic; finely slice the chili.
- Lay a stack of kitchen paper on a plate. Scoop out the zucchini from the bowl (leave behind the excess liquid!) and lay on the kitchen paper. Place another stack of kitchen paper on top of the zucchini and gently press to allow more water to be absorbed by the kitchen paper.
- Heat the sesame seed oil in a wok. Saute the chili and garlic. Add the zucchini. Cook for about five minutes.
- Transfer the stir fry to a plate. Sprinkle with the toasted sesame seeds and serve.
Preparation time: 15 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 1