Korean red bean paste, gochujang, is a dark red spicy paste made from
fermented soy beans and red pepper. It is used to season stews and
soups. Once opened it keeps well in the fridge for at least a year.
2 tbs. vegetable oil
1 tsp. red bean paste
1 tbs. vinegar
1 tbs. light corn syrup
1/4 tsp. sesame oil
1/2 tsp. sesame seeds
1. Mix hot sauce ingredients together.
2. Slice the zucchini into rounds, 1/4 inch thick.
3. Fry briefly in the vegetable oil.
4. Sprinkle hot sauce between each layer.
Recipe excerpted from Korean Temples & Food by Jung Lee.