Easy Aubergine and Zucchini Namul
Easy Aubergine and Zucchini Namul

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, easy aubergine and zucchini namul. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Great recipe for Easy Aubergine and Zucchini Namul. You don't need a gas hob to make this dish, so it's a handy recipe to make during the hot summer days. Microwaving, rather than sautéing the vegetables, makes this dish lighter and more fragrant.

Easy Aubergine and Zucchini Namul is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Easy Aubergine and Zucchini Namul is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have easy aubergine and zucchini namul using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Easy Aubergine and Zucchini Namul:
  1. Prepare 1 Aubergine
  2. Take 1 Zucchini
  3. Prepare 1 dash Garlic (grated)
  4. Make ready 1 Salt
  5. Get 1 Pepper
  6. Take 1 Umami seasoning
  7. Take 3 tsp Toasted sesame seeds
  8. Get 1 tsp Sesame oil

Since then the cooked zucchini are better and we have always prepared them in. Gaji namul is a popular summer side dish that is made with steamed eggplants. It's a staple side dish that's easy and delicious, especially with summer eggplants! For this recipe, you'll need Korean/Asian eggplants.

Steps to make Easy Aubergine and Zucchini Namul:
  1. Cut the aubergine and courgette lengthwise in half. Then slice diagonally into 3-4-mm thicknesses. Sprinkle lightly with salt and cover with cling film. Microwave for 4 minutes.
  2. If the vegetables are still too hard, leave to stand with the cling film on to cook through with the residual heat. Once they are cooked just right, spread over the colander to cool down.
  3. After they are cooled, squeeze out the excess moisture. Toss with sesame oil. Season with garlic, salt, pepper and umami seasoning (optional). Stir in the toasted sesame seeds.
  4. Check the taste after microwaving since some of the salt might have steamed off. Add more salt if necessary.
  5. Keep the garlic flavoured sesame oil in your fridge and you can make namul easily. Just mix 1 tablespoon of the oil with pepper.
  6. [Related recipe] 8-ingredient Bibimbap
  7. [Related recipe] Base seasoning for namul dishes - - https://cookpad.com/us/recipes/172093-just-sprinkle-and-mix-all-purpose-namul-flavor-base

They have tender skin and sweet flesh. Maleun Hobak is also called Hobak Goji(호박고지) in some areas of Korea. This Korean zucchini side dish recipe is a relatively quick and easy dish when compared to other Korean dried namul that involves first boiling the dried vegetables in water and then letting it soak for hours before you can even start making the namul. Zucchini are easily available these days and I use them often. The problem with them is that they go soggy after cooking.

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