Hobak Bokkeum (Stir-Fried Zucchini)
Hobak Bokkeum is a very simple yet fabulous Korean stir-fried zucchini side dish that’s simply delicious in a feel-good kind of way. Ready in 35 minutes with 30 min resting time.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz Korean Summer Squash (or young zucchini, straightneck squash, tatuma squash)
- 2 tsp saewoojeot (fermented mini shrimp)
- 1.5 tsp perilla oil (or sesame oil)
- 2 tsp green onions (chopped)
- 1.5 tsp fresh garlic (chopped)
- 1 tsp sesame seeds
- 1.5 Tbsp water (or a little more if too dry)
- 1 each fresh red chili pepper, sliced (or red chili powder (gochugaru))
- 1 pinch silgochu (dried shredded red chili pepper)
Instructions
- 1
Cut squash/zucchini into 0.25 inch/6 mm thick slices which is a pretty thick slice. Don’t cut too thin. Then cut into equal sizes. If using Korean round Aehobak like this one, cut into quarters like below. If using common long zucchini, cut into 1/2 circle.
- 2
Chop Saewoojeot (fermented shrimps) until it looks like this. When scooping out Saewoojeot from the jar, try to take out the shrimps but not the brine. Too much of the additional brine will make it too salty.
- 3
In a bowl, add cut squash and chopped saewoojeot and mix gently. – with your hands or a spoon. Try not to damage the squash as you mix. Let it sit for 30 minutes. Turning over 2-3 times during.
- 4
While you wait, chop fresh garlic and green onions. Optionally, you can also add some thin slices of fresh red chili peppers. Measure water and have it ready.
- 5
Saute chopping garlic In a frying pan (medium-high heat) in Perilla OR Sesame oil. Saute until it starts to bubble but not browned (less than 1 minute).
- 6
Stir-fry squash in the same frying pan (medium-high but reduce to medium heat if it’s cooking too quickly) from above by pouring out everything from the bowl with the squash from 3 – including any liquid that has come from the squash. Also, Add water.
- 7
Stir-fry for 3~4 minutes on medium-high to medium heat (longer if you are cooking a larger amount than in my basic recipe) until zucchini is cooked and most of the liquid has reduced. Don’t overcook – cook until it’s still slightly crunchy but soft. Add a little more water if you feel you need to cook longer but liquid is almost gone. You don’t want this dish to be dry.
- 8
Right before turning the heat off, add chopped green onions. And optionally, add thin slices of fresh red chili pepper or dried shredded red pepper threads (Silgochu 실고추).
- 9
Transfer cooked Hobak Bokkeum onto a large plate or tray and spread it out so it cools quickly. Sprinkle sesame seeds. Cooling the bokkeum quickly helps to keep it’s vibrant green color.
- 10
Serve warm or at room temperature as a side dish. I actually love just having this and warm rice only – when it’s freshly made. YUM!