Sautéed zucchini and shrimp (Aehobak-saeu-bokkeum) recipe by Maangchi

Ingredients

• 1 pound zucchini, cut into ¼ inch thick bite size pieces
• ½ teaspoon kosher salt
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 3 ounces sliced onion (about ¾ cup)
• 8 ounces large heads-off shrimp (or frozen and thawed), shelled, deveined, washed
• 1 tablespoon salted fermented shrimp (or fish sauce ), minced
• 1 red chili pepper , stemmed and sliced diagonally
• 2 green onions, chopped
• 2 teaspoons toasted sesame oil
• 1 teaspoon toasted sesame seeds