This side dish from Milk Street is inspired by Korean hobak muchim. The zucchini is broiled until deeply charred, then tossed with a funky, fermented gochujang-based dressing. If bold flavors are your MO, then this recipe has your name on it!
Here is a boldly flavorful—yet ultra-simple—version where 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 seasoned rice vinegar is used 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.
Charred Zucchini with Gochujang and Scallions
Ingredients
- 3 medium (1½ pounds total) zucchini OR yellow summer squash OR a combination, sliced into ¼- to ½-inch-thick rounds
- 1 Tbsp. grapeseed or other neutral oil
- Kosher salt and ground black pepper
- 2-3 Tbsp. gochujang
- 3 Tbsp. seasoned rice vinegar
- 2 Tbsp. toasted sesame oil
- 2 tsp. finely grated fresh ginger
- 1 medium garlic clove, finely grated
- 4 scallions, thinly sliced on the diagonal
Directions
- 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.
- 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. Garnish with toasted sesame seeds.
Recipe by Calvin Cox for Milk Street
