Green and Golden Zucchini Thread Salad (Hobak Namul)
Korean-style cold tossed zucchini thread salad. Thinly slice green and yellow zucchini and carrot into strips, salt to draw out excess moisture, then toss with lemon juice, sesame oil, and sugar for seasoning.
Ingredients
zucchini (8- to 10-inch)
2 green and 2 yellow medium
carrot (peeled)
1 large
Korean green chili or jalapeño (optional)
1
Salt (to taste plus 1 teaspoon for draining)
sugar
2 teaspoons
Ground white pepper (to taste)
lemon juice (2 tablespoons)
Juice from ½ large lemon
grated fresh ginger (from a ½-inch piece)
1 teaspoon
sesame oil
1 tablespoon
Toasted sesame seeds (for sprinkling)
Instructions
1
Step 1
Trim the zucchini and halve them lengthwise. Remove the seeds with a teaspoon and discard. Using a box shredder or mandolin, separately cut the zucchini and carrot into threads. Thinly slice the hot green chili to the same thickness as the zucchini. Don't worry if the pieces are not the same length.
2
Step 2
Place the zucchini in a colander over the sink, sprinkle with 1 teaspoon salt, and let stand for 15 minutes. Working in batches, wrap the zucchini in a non-terry dish cloth and gently wring out excess moisture. Do this 2 or 3 times to extract as much water as possible, but don't completely crush the zucchini. Repeat with the carrot.
3
Step 3
Combine the zucchini, carrot, and chili in a medium bowl and fluff them up. Sprinkle with the sugar and white pepper. Stir in salt to taste and toss to mix well. Add the lemon juice, ginger, and sesame oil. Sprinkle with sesame seeds, toss, and serve.
