Squash With Sesame Seeds

If asked about my most favorite cuisine on earth I would reply Indian for its variety and Korean for its terrific taste. Since there are many Indian places to eat around, when given a choice, I would go for a good spicy Korean.
Since my Korean cooking abilities are quite unrefined, when Tompa went to Korea this autumn, I asked him for a nice traditional cookbook. But he did not bring me one, he brought me two. The first weekend afterwards, we welcomed with a crazy three meal course Korean.
Following is a very simple stir-fry done in no time. Originally, dried squash is soaked, sliced and used, but since I got hold of the fresh kind, there was no need for re-hydration:

SQUASH WITH SESAME SEEDS:
(Hobak - bokkeum)

• 1 cup zucchini, cut into long thin stripes
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 1 spring onion
• 2 cloves garlic
• 1/2 tbsp sesame seeds
• 1 tsp Korean paprika powder
• 1 tsp sesame oil

Heat the oil in a wok and brown the garlic. Add the zucchini stripes and cook over low heat until soft. Add the rest of ingredients and toss well.

(Our Korean lunch had also pickled daikon (on the right) and gozhuzhang shrimp (above))

This is a simple contribution to Fresh Produce Of The Month hosted by Marta over at An Italian In The US. This month´s theme is squash - any kind that is in season. The good thing about my recipe is that both - yellow and green squash can be used and if there is none, go for the dried variety - therefore, I am considering this a year-round dish.