Slice the zucchini diagonally and thinly. Sprinkle with salt and mix well. Let sit for a while.
Rinse the zucchini quickly and squeeze out the excess moisture. Ensure that you hold the zucchini slices in the same direction as the vegetable fibre runs so as not to damage the texture.
Heat the sesame oil in a frying pan and add the zucchini and red chilli.
Once the zucchini has cooked through, quickly spread them onto a heat-proof bowl. Season with garlic, umami seasoning, salt and pepper.
Sprinkle with toasted sesame seeds on top to finish.
Note: I used red chili in order to retain the nice colour of the dish. You can use powdered chili instead. Add it at the last minute.
You can also try aubergine and zucchini namul; Recipe ID: 2315223
Try 8-ingredient bibimbap with plenty of vegetables; Recipe ID: 2344003
Story Behind this Recipe
Zucchini are easily available these days and I use them often. The problem with them is that they go soggy after cooking. I decided to do the same preparation as with aubergines (Recipe ID: 2321332). Since then the cooked zucchini are better and we have always prepared them in this way.
Zucchini have a lot of water content and tend to go soggy after cooking. Usually a lot of seasonings are added to disguise the sogginess. If you do the same preparation as with aubergines, you can refrain from using too much salt.