Seasoned Zucchini (Hobak namul)

Serves 4

Hobak namul is a popular Korean side dish that is healthy and easy to prepare. This dish tastes best at room temperature or chilled.

2 zucchini

½ tsp kosher salt

1 tsp Morton & Bassett sesame seeds

1 tbsp Spectrum High Heat Canola Oil

2 tsp La Tourangelle Toasted Sesame Oil

1 garlic clove, crushed

1 scallion, chopped

½ tsp red pepper flakes

Kosher salt and freshly ground black pepper

Slice the zucchini lengthwise and then slice into ¼-inch half rounds. Place zucchini on a towel-lined baking sheet and sprinkle with salt. Allow to stand at room temperature for 30 minutes to draw out excess moisture.

Meanwhile, heat a small frypan over medium-high heat. Do not add oil. When heated, toast sesame seeds until fragrant and golden, about two minutes, stirring frequently as sesame seeds can easily burn. Immediately remove the toasted seeds from the pan and place them in a small bowl or on a plate. Set aside.

Heat canola oil in a 12-inch skillet over medium-high heat until oil is shimmering. Add the zucchini and saute for about 3-5 minutes, or until the zucchini is slightly golden and lightly blistered with light brown spots. Add the sesame oil and garlic and stir fry for another minute, stirring constantly. Finally, add the scallion, toasted sesame seeds, and red pepper flakes. Taste and season with salt and pepper as desired. Serve at room temperature or chilled.

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