Korean pan fried zucchini salad 'Ahobok Bokum'

'A Ho Bak' means zucchini, 'Bok Um' means pan fried in Korean.

'Ahobak Bokum' has many recipes in Korea,

using different saucee for seasoning

(for example shrimp paste or fish sauce ect.)

This is a recipe from my aunt who lives in the Korean countryside.

She has amazing cooking ability like most older generation women.

I love this recipe because it is an easy method

and the simple ingredients makes a fantastic side dish for steamed rice.

This recipe can be made with or without chilli powder.

And also I use 1 Tbsp Korean perilla seed oil,

but you can use 1/2 Tbsp sesame oil and 1/2 Tbsp vege oil mix instead.

I suggest you add 1/2 Tbsp of light soy sauce

if you just want a salad with a western style meal.

Try it!!!!

 

Ingredients

2 small zucchinies

A handful of chopped leek

3 cloves of garlic, crushed

1/2 tsp sea salt

1/2 Tbsp sesame oil

1/2 Tbsp vegetable oil

1 Tbsp light soy sauce

1/2 Tbsp chilli powder(optional)

1. Wash and slice the zucchini, about 5mm thick. Put all the zucchini slices in a bowl, add sea salt and mix gently. Leave to stand about 30 min.

2. Mix the sesame oil and vegetable oil. Put the pan on medium heat, add the oil mixture 1/2 Tbsp at one time.(You should add more later, when the pan goes dry.)

3. Place the zucchini slices in the pan. Leave 2~3 min until light brown and turn over, cook for another 2 min. (You should turn the heat to low if the pan is too hot. Don’t burn the zucchinis.)

4. Put the fried zucchinis into a bowl.
Add chopped leeks and crushed garlic. Add the light soy sauce and chilli powder as you like.

6. Mix the seasoning in gently. Enjoy it!