Step 1

Cut the zucchini in half lengthwise (cut into quarters if using a round zucchini). Then cut crosswise into about 1/4 to 1/3-inch thick slices.

Step 2

You can use saeujeot as is or finely chopped. This is very salty, so use 2 teaspoons first and add more if needed.

Step 3

Heat a pan with the oil over medium high heat. Add the zucchini, garlic and saeujeot (or salt or fish sauce) to the pan. Cook for 2 to 3 minutes, stirring well. Add 2 tablespoons of water to the pan while stir frying. You can add another spoon or two of water if the pan is dry.

Step 4

Add the scallion, sesame oil and sesame seeds. Continue to cook until the zucchini is softened and turns translucent, about 2 to 3 minutes. Do not overcook. Taste and add more salted shrimp or salt if necessary.