Charred Summer Squash Salad

Name: Charred Summer Squash Salad (Gu Oon Hobak Muchim)
Yield: Serves 8 to 10
Cuisine: Korean
Ingredients: 1½ teaspoons gochugaru; 1 pound (455 g) yellow crookneck squash; 2 tablespoons toasted sesame seeds; 2 tablespoons sesame oil; 2 tablespoons grapeseed oil; 1 pound (455 g) zucchini; Kosher salt; 3 tablespoons rice wine vinegar; 1 teaspoon minced garlic; 1 teaspoon minced peeled fresh ginger; 1 tablespoon honey (optional); ½ cup (23 g) minced scallions; 3 tablespoons gochujang

Gu Oon Hobak Muchim

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

I love this jazzed-up version of grilled summer squash. You can easily cut this recipe in half, or use just yellow crooknecks or zucchini instead of both.

Ingredients

1 pound (455 g) yellow crookneck squash
1 pound (455

Asia
Korea
Starter
Side dish
Vegan
Summer

Method

Slice the squash and zucchini into ½-inch (12 mm) rounds and place them in a large mixing bowl. Add the grapeseed oil, tossing the vegetables until all are coated.
Heat a grill pan, cast-iron skillet, or grill over medium-high heat. Grill the squash slices, flipping them once or twice, until they are slightly tender and browned or charred on both sides, about 5