Slice the onion into 0.3cm pieces and the zucchini into half-moon shapes.

Sprinkle 1 tbsp of salt over the zucchini slices and let them sit for 10 minutes.

After 10 minutes, use a kitchen towel to remove excess moisture from the zucchini.

Heat a pan and add 1 tbsp vegetable oil and 1 tbsp perilla oil. Sauté 1 tbsp minced garlic until fragrant.

Add the zucchini slices to the pan and stir-fry for 30 seconds.

Add the onion slices to the pan and continue stir-frying.