← Nouns Cooking · Korean

Ingredients

• 1 courgette or Korean summer squash (about 300 g)
• 1 tbsp Vegetable oil
• 1 tsp minced garlic
• 2 tsp Saeujeot (Korean salted shrimp), finely chopped
• 1 tbsp Water
• 1 Spring onion, finely chopped
• ½ Red chilli, thinly sliced (optional)
• 1 tsp Toasted sesame oil
• 1 tsp Sesame seeds, lightly crushed

Method

1. Halve the courgette lengthways and cut into 5 mm half-moons.
2. Heat the oil in a frying pan over medium-high heat. Add the courgette and garlic and stir-fry for 1–2 min.
3. Add the salted shrimp and water and cook for 2–3 min, stirring, until the courgette is just tender and slightly translucent but still holds its shape.
4. Toss in the spring onion and chilli, then the sesame oil and seeds. Serve warm or at room temperature.

Tips

• For a vegetarian version season with a pinch of salt instead of salted shrimp.
• Pale green Korean squash (aehobak) is sweeter and softer than courgette; cook it a minute less.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari