Photograph of the finished Hobak namul

Korea · Bí ngòi xào nêm Hobak namul

Hobak namul

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Zucchini Zucchini 3.1 lb
  • Photograph of Coarse salt Coarse salt 1.1 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Dried anchovies Dried anchovies 2.1 oz

Method

  1. 1 Cut the zucchini into 5mm thick semicircular slices and toss with salt for 10 minutes.
  2. 2 Squeeze gently and drain off the excess liquid; if there's any water left in the squash, the whole dish will be watery and bland.
  3. 3 Sauté the chopped dried anchovies in oil for 2 minutes until fragrant, then add the minced garlic.
  4. 4 Add the pumpkin pieces and stir-fry over medium heat for 4 minutes; too high a heat will burn the surface of the pumpkin while leaving the inside still hard.
  5. 5 Stir-fry until the zucchini slices become translucent but still retain their crescent shape.
  6. 6 Drizzle with sesame oil, sprinkle with roasted sesame seeds and chopped scallions, then let cool to room temperature.
Start cooking