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Charred Zucchini with Gochujang and Scallions

Charred Zucchini with Gochujang and Scallions

Inspired by Korean side dish hobak muchim, we broil zucchini until deeply charred, then toss with a funky, fermented gochujang-based dressing.

By Calvin CoxNovember 23, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Hobak muchim is a Korean side dish of seasoned sliced zucchini. This boldly flavorful—yet ultra-simple—version the charred bitter notes and subtle sweetness of the zucchini (or yellow summer squash) is a perfect match for the spicy, pungent, sesame-fragrant, salty-sweet dressing that coats the zucchini after broiling. When shopping, look for medium-size zucchini (ones that weigh about 8 ounces each) so the slices aren’t too small and numerous nor too large and few. Gochujang is an umami-packed Korean hot pepper paste; look for it in the international aisle of most supermarkets or in Asian grocery stores. Note that we use seasoned rice vinegar here, as it’s an easy one-ingredient way to incorporate acidity, sweetness and salt.

Tip

Don’t forget to rotate the baking sheet about halfway through broiling. This helps ensure that the zucchini browns evenly, especially if your oven has hot spots, as many do. Be sure to allow the zucchini to cool for 5 to 10 minutes after broiling. During this time, the slices release some liquid that would otherwise dilute the dressing.

Ingredients
  • 3

    medium (1½ pounds total) zucchini OR yellow summer squash OR a combination, sliced into ¼- to ½-inch-thick rounds

  • 1

    tablespoon grapeseed or other neutral oil

  • Kosher salt and ground black pepper

  • 2-3

    tablespoons gochujang

  • 3

    tablespoons seasoned rice vinegar

  • 2

    tablespoons toasted sesame oil

  • 2

    teaspoons finely grated fresh ginger

  • 1

    medium garlic clove, finely grated

  • 4

    scallions, thinly sliced on the diagonal

Step 1

Heat the broiler with a rack about 4 inches from the element. Set a wire rack in a rimmed baking sheet.

In a large bowl, toss the zucchini with the neutral oil, ¼ teaspoon salt and ½ teaspoon pepper. Arrange the slices on the prepared rack in a single layer; reserve the bowl.

Broil until the tops are well charred, 7 to 9 minutes, rotating the baking sheet about halfway through.

Meanwhile, in the reserved bowl, whisk together the gochujang, vinegar, sesame oil, ginger, garlic and scallions.

Step 2

When the zucchini is done, let it cool on the rack for 5 to 10 minutes. Transfer the slices to the bowl and toss gently until evenly coated.

Taste and season with salt and pepper, then transfer to a serving dish. Serve warm or at room temperature.

Step 3

Toasted sesame seeds

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