This easy recipe, found in Hooni Kim’s new cookbook, 'My Korea,' is perfect for this moment
This banchan highlights the deliciousness of gray squash and gives an unassuming vegetable the center stage it deserves. Any Asian markets should carry gray squash , as will some large supermarkets, but you can replace it with green zucchini if it is difficult to find. Gray squash are a little fatter and shorter than zucchini. Because their flavors are similar, I sometimes use both zucchini and gray squash when making this banchan.
1 medium onion, cut into 1-inch dice2 pounds gray squash or green zucchini, or a combination, cut into ¼-inch-thick roundsSet a 12-inch sauté pan over medium heat and add the grape seed or canola oil and sesame oil. Once the oil begins to shimmer, add the onion and garlic to the pan, along with a small pinch of salt, and cook for 3 minutes, stirring often so they do not color. Add the squash and 2 pinches each of salt and pepper and cook for 3 more minutes, stirring constantly.
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