Start by washing and trimming the zucchini, then cut them in half lengthwise. Slice the halves into ¼-inch thick half-moons.

In a large wok or skillet, heat the cooking oil over medium-high heat until shimmering. Add the zucchini, onion, garlic, and green onions.

Once the vegetables are mixed and fragrant, add the Saewoojeot and a drizzle of maple syrup. Stir well and allow to become aromatic.

Increase the heat to high and stir-fry for about 5 minutes until the zucchini is tender but retains a slight crunch.

Turn off the heat and transfer to a serving plate. Drizzle with sesame oil and sprinkle with sesame seeds before serving.