Korean Zucchini Side Dish
This Korean zucchini side dish (hobak bokkeum) is made by a quick simmering rather than stir-frying. This is a homestyle banchan that any Korean food lover will enjoy.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 round Korean zucchini or 2 small zucchini (diced)
- 1/2 medium onion (sliced)
- 6-7 medium size dried anchovies (head removed and de-veined)
- 1 fresh red chili (optional)
- 1/2 cup water
- 2 green onion (finely chopped)
- 1/2 tbsp Korean chili flakes (gochugaru)
- 2 tsp Korean salted shrimps
- 2 cloves garlic (finely minced)
- 1 tbsp Korean soup soy sauce (gukganjang) (or Korean tuna sauce)
- 2 tsp perilla oil (or sesame oil)
Instructions
- 1
Put onion and the anchovies in a pot. Add the zucchini and fresh chilies on top of onion.
- 2
To make the seasoning sauce, combine Korean chili flakes, salted shrimps, garlic, Korean soup soy sauce (or tuna sauce), and perilla oil (or sesame oil) in a small mixing bowl; mix well. Drizzle the sauce over zucchini.
- 3
Pour 1/2 cup of water in the sauce mixing bowl, swirl around to collect all the remaining sauce and pour it over the zucchini. Cover and simmer for 5 minutes over medium heat. Add chopped green onion at the end and stir well.
- 4
Serve warm or at room temperature with rice. Leftovers should be stored in the refrigerator for up to 1 week. To reheat, microwave for 30 seconds or until slightly warm.