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Main course · Korean

Aehobak Bokkeum (Courgette and Egg Stir-Fry with Gochugaru)

20 min Serves 4 ~151 kcal/serving ~£3.80 (£0.95/serving) Dairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 3 courgette, sliced into half-moons
  • 1 onion, sliced
  • 2 garlic cloves
  • 3 large eggs
  • 1 tsp gochugaru (korean chilli flakes)
  • 1 tbsp sesame oil
  • 1 tsp toasted sesame seeds

Nutrition (per serving)

Calories
151 kcal
Protein
9 g
Carbohydrate
7.1 g
of which sugars
5.4 g
Fat
9.4 g
of which saturates
2.3 g
Fibre
2.3 g
Salt
0.21 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the sesame oil in a large frying pan and stir-fry the onion and garlic for 2 minutes.

  2. 2

    Add the courgette and gochugaru and stir-fry for 5-6 minutes until the courgette is tender and lightly golden.

  3. 3

    Beat the eggs and pour over the courgette, stirring gently for 1-2 minutes until just set.

  4. 4

    Scatter with toasted sesame seeds and serve hot with rice.

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