Easy Zucchini Namul

Easy Zucchini Namul

Zucchini, as well as aubergines, contain a lot of moisture. Rub salt into the flesh to remove the excess moisture first and then fry. This concentrates the flavour and makes a good namul.

Ingredients: 2 servings

Garlic (grated) Recipe ID: 2322784
1/2 clove
Red chilli (sliced thinly)
1/3 teaspoon
Umami seasoning (optional)
to taste
to taste
to taste
Toasted sesame seeds
2 teaspoons
Sesame oil
2 teaspoons
● Salt (for rubbing)
1 teaspoon


1. Slice the zucchini diagonally and thinly. Sprinkle with salt and mix well. Let sit for a while.
2. 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.
3. Heat the sesame oil in a frying pan and add the zucchini and red chilli.
4. Once the zucchini has cooked through, quickly spread them onto a heat-proof bowl. Season with garlic, umami seasoning, salt and pepper.
5. Sprinkle with toasted sesame seeds on top to finish.
6. 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.
7. You can also try aubergine and zucchini namul; Recipe ID: 2315223
8. 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.