AI-generated imageDried Zucchini Namul (Hobakgoji), 4 Servings
A traditional Korean banchan made by soaking dried zucchini for an hour and sautéing with perilla oil and soup soy sauce, different from fresh zucchini stir-fry.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Soak dried zucchini in clean lukewarm water for about an hour until pliable.
- 02
Discard soaking water and squeeze zucchini gently, without wringing too hard.
- 03
Toss zucchini with soup soy sauce, cooking wine and a little salt, adjusting for soy sauce saltiness.
- 04
Heat perilla oil in a pan and sauté zucchini over medium heat for about 2 minutes.
- 05
Add garlic, sliced scallions and 2–3 tablespoons water. Sauté 3–4 minutes until tender and most liquid evaporates.
- 06
Sprinkle toasted sesame seeds and serve; refrigerate leftovers promptly.
Helpful source links
Before you cook
Check soy-sauce, cooking-wine and sesame allergen labels. Do not hold soaked vegetables at room temperature long; cook and refrigerate leftovers promptly.
Allergens: 대두·밀(국간장 원재료 확인), 참깨
Image & source credits
AI-generated image.
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