• 3 medium zucchini that weigh about 8 oz. each sliced into 1/4-1/2-inch thick rounds (after making this twice I found the 1/2-inch thick rounds are the best size
• 1 tbsp. neutral oil
• 1/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2-3 tbsp. gochujang (I love the heat so I added 3 tbsp.)
• 3 tbsp. seasoned rice vinegar (I rarely use seasoned vinegar but it was highly recommended)
• 2 tbsp. toasted sesame seed oil
• 2 tsp. fresh ginger, finely grated
• 1 medium garlic clove, minced (I used 2)
• 4 scallions thinly sliced (I used the whole scallion and saved some of the green to garnish)
• sesame seeds (can be toasted) to garnish

Place a rack about 6 inches from  the element. Cut the zucchini into 1/2-inch thick rounds and toss with 1 tbsp. oil and the salt and pepper. Place each round on the rack of a broiler safe sheet pan. Broil for 4 minutes, then turn the pan  and broil for another 4-5 minutes or until nicely charred. Allow to cool for 10 minutes before mixing with the sauce.

Prepare the sauce by mixing the gochujang, vinegar, sesame seed oil, ginger, garlic and most of the scallions.Toss the zucchini slices gently and move to a serving bowl. Sprinkle with the leftover green slices of the scallions and sesame seeds.

Recipe by cookingwithauntjuju.com