Hobak Bokkeum (Korean Stir-Fried Zucchini, 애호박볶음)
A simple hobak bokkeum recipe with zucchini, onion, garlic, sesame oil, and sesame seeds. Korean stir-fried zucchini for banchan or bibimbap topping.
My notes for this recipe
Hobak bokkeum is a simple Korean stir-fried zucchini side dish. It goes very well with rice and also works as a topping for bibimbap. I make it often because zucchini is widely available and the dish comes together quickly.
Traditionally, hobak bokkeum can be seasoned with saeujeot, Korean salted tiny shrimp. Saeujeot is often sold in the refrigerated or freezer section of Korean and Asian grocery stores. If you do not have it or do not want to buy it just for this recipe, salt works well as a substitute.
For a vegetarian version, leave out the saeujeot and tuna sauce or fish sauce, then season with salt or a little soy sauce instead. For babies or small children, use very little seasoning or leave out the salty ingredients.
How I cook it
Cut the zucchini into slices or half-moons about 0.7 cm thick. Do not cut it too thin, or it can become too soft while cooking.
Cut the onion into similar thick pieces. Slice the green onion into small rings.
Heat oil in a pan. Add the green onion and minced garlic, and stir-fry over medium-low heat for about 3 minutes until fragrant.
Add the onion and stir-fry over medium heat for about 2 minutes, until it starts to turn slightly translucent.
Add the zucchini. Add saeujeot and stir-fry everything gently together. If you are not using saeujeot, season with a little salt instead.
When the zucchini is cooked but still slightly firm, finish with sesame seeds and sesame oil. Mix gently and serve right away.
What to cook next
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