How to cook: Korean zucchini stirfry

The Korean name of this zucchini stirfry is Aehobak Bokum Banchan. It is made with thinly sliced zucchini stir fried in sesame oil with garlic and chilis. There is no seasoning except for salt and yet there is nothing plain about the flavor of the dish. Stir frying in sesame seed oil is nothing short of magical, I suppose, because by the time the stir fry is served, you’d think that a myriad of seasonings and flavorings had gone into it. Perfect vegetable side dish for almost any meat or seafood dish. Or, if you’re a vegetarian, enjoy it as a main course.

Based on a recipe from Heart, Mind & Seoul. »