Korean Zucchini Namul (Sesame-Dressed Bibimbap Topping)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Cut into thin julienne rather than half-moons, the zucchini mixes evenly through rice when this namul goes into bibimbap.
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The decisive step is squeezing the salted strands hard with both hands; water left behind makes the stir-fry soggy and the bibimbap wet. With only salt, garlic and sesame oil, the pale green color stays bright, and it works warm or cooled.
Ingredients
Instructions
- 1
Julienne 1 zucchini into even strips about 5 cm long and 3 mm thick.
Keep the ends consistent as well, because thick pieces clump in bibimbap and do not take seasoning evenly.
- 2
Sprinkle 1 teaspoon salt evenly over the zucchini strips and let them stand for 5 minutes.
The salting is enough when the strands bend slightly and visible moisture begins to collect.
- 3
Divide the salted zucchini into small handfuls and squeeze firmly with both hands.
Remove enough liquid that drops no longer fall into the pan, which prevents the namul from turning wet while it cooks.
- 4
Heat a pan over medium heat, then add 1 teaspoon sesame oil and 1 teaspoon minced garlic.
Stir for only 20 to 30 seconds, just until fragrant, then add the zucchini before the garlic browns.
- 5
Add the zucchini and stir-fry over medium heat for about 3 minutes, separating the strands with chopsticks as they cook.
Turn off the heat while the pale green color remains clear and the strips bend softly.
- 6
Finish with 1 teaspoon sesame seeds and toss lightly so the strands stay separate.
Spread the namul thinly on a plate to release steam, then serve it warm or let it cool for bibimbap or lunch boxes.
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