All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Zukkiini no namuru / zucchini namul saute or salad

Another simple namul with zucchini. Saute for a richer taste or simply mix with sesame oil for a fresh taste.


1 zucchini
1/2 tsp salt
1/2 tsp Korean red chili pepper (fine or coarse powder)
1 tsp toasted white sesame seeds
1/2 tsp sesame oil (not in photo)


Cut zucchini in half lengthwise, and slice into 5 mm thick pieces. (Diagonally slicing to obtain longer pieces in photo.)

Put zucchini in a bowl, sprinkle salt, and gently mix.
Let sit for 10 minutes until water comes to surface of zucchini.


Gently squeeze out extra water (do not smash zucchini).

For a fresh finish, add sesame oil, chili pepper and toasted sesame seeds. The dish is ready.

For a richer finish, saute zucchini. Heat sesame oil in a frying pan, and saute.

The longer you saute, the richer the taste becomes. Here in the photo, zucchini has been sauteed for only a few minutes, until some pieces started to bend easily.
Remove from heat, add sesame seeds and chili pepper, and mix.

  • Zucchini becomes creamy after cooking. Depending on the efficiency of your frying pan, the vegetable continues to cook even after removing from heat. If you choose to saute only to a moderate degree (texture is still somewhat firm), no more than 2 minutes should be about right.
  • Smaller zucchini tastes better with this dish.
  • Add a tiny amount (1 small clove) of grated garlic for extra depth.

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