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#25 Courgette Namul Ⓥ

About the dish:

It’s no secret that Kimchi represents Korea as its staple food. And everyone thinks that Korean food is just very spicy! When in reality Korean table is all about the balance, especially the balance of flavors. And that’s why these vegetable side dishes are made with minimal heat and minimal seasoning, so that we can taste their natural flavor.

 Done in 25 minutes.


  • 1 courgette cut in half moon pieces 
  • ½ diagonally sliced scallion 
  • ½ diagonally sliced red chili pepper
  • 1 tbsp soy sauce
  • ½ tsp salt
  • 1 tbsp sesame oil 
  • ½ tbsp vegetable oil 


1. Heat up vegetable oil in a pan on a medium high heat. 

2. Once ready, toss in the courgette and salt. Stir gently and infrequently. Be patient. Like a jedi. 

3. Slowly courgette will turn light yellow and mildly translucent - that’s when it’s ready. Remove it from the pan.4. Toss in chili pepper in the same pan. Gently saute for 2-3 minutes, this is done only to remove extra water from the pepper and bring out its natural flavor. 

5. Remove from the pan and add pepper to courgette. 

6. Throw in scallion into the same pan and saute for about 30 seconds.* 

7. Once ready, add scallion to the courgette and red pepper mixture. Add soy sauce, sesame oil and give them a good stir. Best to use your hands, because courgette pieces tend to stick together. Enjoy!** 


*Because courgette has a very subtle flavor, and chili pepper and scallion have a strong one, we need to balance them out through sauteing the latter. 

**Here are some devouring ideas! It’s great to throw into a poke bowl and awesome to have with sushi. Goes really well as a side dish to any grain. Also good with a steak. And of course Kimchi! 

Created by:

This recipe has been created by The Table for Kimchi in collaboration with Farmed Today.

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