15-Minute Zucchini Noodles (Aehobak Bibim Guksu)

Cut one pound of zucchini into thin matchsticks.

Thinly slice half an onion.

Thinly slice three green onions and separate the white and green parts.

Smash and finely chop three cloves of garlic.

In a small bowl, combine Korean chili pepper flakes, soy sauce, oyster sauce, mirin, sugar, and salt to make the seasoning paste.

Mix the seasoning ingredients well.

Cook two servings of spaghetti noodles in boiling water according to package instructions.

Drain the noodles and transfer them to a mixing bowl.

Add soy sauce and sesame oil to the noodles and mix well.

Heat cooking oil in a pan over medium-high heat.

Add the sliced onion, white parts of the green onions, and chopped garlic. Sauté for about two minutes until the onions soften.

Add the julienned zucchini and stir-fry for one minute.

Add the prepared seasoning paste and stir-fry for another two minutes until you see some chili oil forming.

Turn off the heat, add sesame oil, and give it a final mix.

Place the seasoned noodles on a serving plate.

Top the noodles with a generous amount of the zucchini stir-fry.

Garnish with sesame seeds and the sliced green parts of the green onions.