Korean Zucchini Namul (Sesame-Dressed Bibimbap Topping)
Hobak namul is julienned zucchini stir-fried with sesame oil and garlic - a foundational Korean namul that appears as one of the five-color toppings in bibimbap. Though it looks similar to hobak-bokkeum, the cut makes the difference: namul uses thin julienne strips rather than half-moons, so the strands integrate seamlessly with rice grains when mixed. Salting and thoroughly squeezing out moisture is essential; leftover water makes the pan soggy and turns bibimbap rice gummy. Seasoning stays minimal - salt and sesame oil - with garlic gently sauteed first to lay down an aromatic base without burning. Three minutes over medium heat is enough, and the cooked strands hold their shape well even after cooling, which makes this a reliable lunchbox option.
Adjust Servings
Instructions
- 1
Julienne zucchini, salt 5 minutes, then squeeze dry.
- 2
Sauté garlic in oil in a pan.
- 3
Add zucchini and stir-fry on medium heat 3 minutes.
- 4
Finish with sesame oil and sesame seeds.
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