A simple and healthy salad, taking very little time to whip up. It’s a perfect accompaniment to other Korean dishes.
Servings
2
Prep time:
10min
Cook time:
15min
Difficulty:
Easy
Ingredients
- 1 medium sized courgette (or two small courgettes)
- 2 red chilli peppers
- 1 tbsp sesame seeds
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 tsp light soy sauce
Notes
We use two red chilli peppers in this recipe- this gives a bit of a kick but is not too spicy. Feel free to add more chillis if you like the heat!
Step by Step Instructions
Step 1
Slice up the courgette into semicircles- of around half a centimetre thick. Put the slices into a bowl and add the salt. Ensure the salt is mixed in properly and allow to sit on the counter whilst you do the next steps.
Step 2
Toast the sesame seeds in a frying pan, over medium heat. You do not need to add any oil, but keep stirring the seeds for around 5 minutes, until they become golden. Once toasted, remove the seeds from the pan and set aside to cool.
Step 3
Heat up the vegetable oil in the same frying pan. Whilst this is heating up, slice the chilli peppers and set aside for later.
Step 4
Once the oil is heated up, add the courgette slices and stir fry for 5 or so minutes until cooked. Whilst the courgette slices are cooking, grind up the previously toasted sesame seeds with a pestle and mortar- until powdery.
Step 5
Add the soy sauce, chilli peppers and the ground sesame seeds to the courgettes, and mix well for around a minute. Remove from the heat. Transfer into a serving bowl, add the sesame oil and mix well. Enjoy!
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