COURGETTE BANCHAN

Hobak Namul

Korean Courgette

Ingredients

1 large courgette
1 Tbsp sesame oil
1 tsp grated garlic
1 ½ tsp saewoo jeot (salted shrimp)
1 Tbsp water
1 tsp roasted white sesame seed, crushed
½ stick spring onion, thinly sliced
Salt and black pepper

Method

Halve the courgette lengthways, then cut into ½ inch half-moon shape thick slices.

To a medium non-stick frying pan, add the sesame oil, then the chopped garlic. Cook over a low heat until just softened. Add the courgette and cook, stirring often with a wooden spoon, until just wilted. Add the saewoo jeot and water. Cook for about 3–4 minutes until the courgette is softened, but not losing its shape. Add the sesame seeds, spring onions and toss well. Remove from the heat and season with black pepper and salt to taste.