29 October 2006

Hobak Namul

3 medium zucchini, sliced thin
1 T oil
1-2 cloves garlic, minced
1/2 tsp crushed red pepper
1/2 tsp toasted sesame seeds (dry roast them till they turn golden)

Put the zucchini slices in a colander and salt them. Let sit 30 minutes, then squeeze them out to get rid of as much water as possible. You can use a towel to squeeze them, if you like. Heat the oil, then saute the garlic just for a short time. Add the zucchini and stir-fry about 2 minutes, then add the pepper and sesame seeds. Fry one more minute. You might want to add a bit more salt, depending on how much you squeezed out. This is based on a recipe from Essentials of Asian Cuisine by Corinne Trang.

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