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Posted by on Mar 14, 2014 in Recipes, Vegetarian | 0 comments

Recipe: 애호박 나물 Ae-Hobak Namul (Sauteed Zucchini)

Recipe: 애호박 나물 Ae-Hobak Namul (Sauteed Zucchini)

I  know it’s not summer yet and zucchini are not in season in Korea or in Northern California, but I didn’t want to wait any longer to introduce you to another simple 나물 namul (seasoned vegetable) recipe that will play well in your 비빔밥 bibimbap or as 반찬 banchan (side dish).The Korean hobak is a versatile word used to describe most kinds of squash including pumpkin and zucchini. So to differentiate the two, Koreans usually refer to zucchini as ae-hobak.

Although it’s technically a fruit, the mild-tasting squash can take on whatever flavors you wish to add, whether sweet or savory.

Most hobak namul variations I’ve seen include 새우젓 saeujeot (salted shrimp), but I don’t think you really need it.

 

애호박나물 Ae-Hobak Namul

1 small zucchini, cut in half and julienne
perilla oil
1 teaspoon garlic, minced
pinch of sweet California pepper powder
1 tablespoon roasted sesame seeds, crushed
pinch of black pepper
pinch of salt (if you’re making this for bibimbap, it’s optional)

  1. Julienne zucchini approximately 1/8-inch thick. I set my mandoline on the No. 2 setting.
  2. Heat perilla oil in a saute pan or wok over medium-high heat. Saute zucchini with garlic and pinch of red pepper powder until the zucchini begins to sweat.
  3. Turn off the heat, and add the sesame seeds.

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