Korean Stir-fried Zucchini

Halve 1 zucchini lengthwise, then slice it crosswise into even 0.5 cm half-moons.

Keep the thickness consistent so the thin pieces do not collapse before the thicker pieces cook through.

Toss the zucchini with 1/4 teaspoon salt and let it stand for 5 minutes.

When moisture beads on the surface, press it dry with paper towels so liquid does not pool in the pan.

Finely mince 2 garlic cloves and thinly slice 1 green onion on the diagonal.

Keep the green onion separate beside the stove because it goes in at the end, not during the main stir-fry.

Heat 1 tablespoon cooking oil in a wide pan over medium heat.

Add the garlic and stir for about 30 seconds, just until it turns lightly golden and fragrant, then move on before it burns.

Add the dried zucchini and raise the heat to high, then stir-fry quickly for 4 to 5 minutes.

When the edges look lightly golden and the centers turn slightly translucent, mix in 1 teaspoon saeujeot.

Once the saeujeot is evenly distributed, turn off the heat and toss in the green onion once.

Finish with 1/2 teaspoon sesame oil and 1 teaspoon sesame seeds, then serve while the zucchini is still warm.