This is a simple summer side dish that goes well with meat dishes such as bulgogi, galbi or jeyuk bokkeum. You can use any variety of zucchini, which happens to be plentiful this time of the year. The classic seasoning for this dish is saeujeot which is tiny salted and fermented shrimp. Its distinct, savory flavor works wonderfully with zucchini. If unavailable, substitute it with fish sauce or simply season with salt to taste.

Ingredients:

● 1 medium zucchini (about 300 grams)

● 1 tablespoon oil for stir-frying

● 2 or 3 teaspoons saeujeot

● 1 teaspoon minced garlic

● 1 teaspoon sesame oil

● 1 teaspoon sesame seeds

● 1 scallion, finely chopped

Cut the zucchini in half lengthwise (or in quarters if using a thicker zucchini). Then cut crosswise into 2/3-centimeter thick slices. You can use saeujeot as is or finely chopped.

Heat a pan with the oil over medium high heat. Add the zucchini and 2 teaspoons of saeujeot to the pan. Cook for 1-2 minutes, stirring well. Add more saeujeot if needed.

Add the remaining ingredients and 2-3 tablespoons of water. Cook for an additional 1-2 minutes, stirring, until the zucchini is softened and turns translucent.

See more recipes at www.koreanbapsang.com.

By Ro Hyo-sun