Wednesday, July 15, 2009
This is the time of year that I add summer squash to everything. For breakfast or brunch: a vegetable-loaded squash and scallion frittata. For lunch: a quinoa salad with chickpeas, roasted squash, eggplant, and assorted items from the pantry and fridge. For dinner: a quick bean and vegetable chili.
Tonight marks the creation of an even simpler summer squash side dish, perfect for a romanesco squash the size of my forearm. Gochujang is a fermented Korean condiment made with soybeans, rice flour, and dried chilies (a new addition to my artillery of condiments). It's spicy but sweet, and has slightly rich, almost smoky flavor.
1 large summer squash (the long kind, e.g. zucchini)
1 teaspoon gochujang or spicy doubanjiang
1 teaspoon honey
1 teaspoon light soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon toasted sesame oil
Slice squash crosswise into 1/2-inch thick coins. Combine remaining ingredients in a shallow dish. Dip each side of squash into sauce mixture, coating evenly. Cook squash pieces for about 5 minutes on each side, or until marks appear, in a grill pan over medium-high heat (or on an outdoor grill). Garnish with sesame seeds.