Begin by washing and drying the zucchinis. Cut them in half lengthwise, then slice each half into half-moons about 1/4" thick.

Heat a wok or large skillet over medium-high heat and add a tablespoon of cooking oil. Toss in the sliced onions and minced garlic. Sauté for about 2 minutes until the onion becomes translucent.

Incorporate the sliced zucchini into the pan with the onions and garlic. Stir-fry over high heat for approximately 5 minutes, until the zucchinis become tender-crisp.

Reduce the heat slightly and stir in the saewoojeot, maple syrup, and gochugaru. Mix for about 2-3 minutes.

Remove from heat, transfer to a serving plate, sprinkle with toasted sesame seeds and drizzle with sesame oil.