Hobak-Namul — Korean Courgette Banchan (호박나물)

Hobak (pumpkin/courgette family) cultivation in Korea dates to the 16th century after trade introduced new world crops; hobak-namul is a modern adaptation using the Korean courgette variety

Hobak-namul (호박나물) showcases Korean courgette (애호박, ae-hobak — a pale green, thin-skinned variety smaller and more delicate than Western zucchini) stir-fried with sesame oil, garlic, saeujeot or myeolchi-aekjeot, and gochugaru to produce a soft, lightly spiced banchan. The technique requires managing moisture: Korean courgette releases significant liquid when cooked; excess moisture produces a wet, unfocused dish. The salt-draw technique (salting and draining before cooking) controls this and allows quick high-heat stir-fry that caramelises the courgette slightly rather than steaming it in its own liquid.

• Parallels Japanese zucchini kinpira and Chinese stir-fried zucchini with garlic — all quick high-heat vegetable preparations — but the sesame oil-fish sauce combination and the pre-salting technique are distinctly Korean

Hobak-namul's mild sweetness and gentle savouriness provides a soft landing between more intense banchan. Its light, accessible flavour makes it one of the few banchan items that works well for all ages including children.