Hobak Bokkeum - Stir-fried Zucchini

Andrea Riddle
18 Sep, 2022

Hobak Bokkeum (Stir-fried Zucchini): A Quick and Flavorful Korean Side Dish

Hobak Bokkeum is a cherished Korean side dish that captures the essence of Korean home cooking with its simplicity and vibrant flavors. This recipe features zucchini, a versatile vegetable that is stir-fried to perfection with minimal ingredients. In Korean cuisine, Hobak Bokkeum is known for its delightful combination of savory, nutty, and slightly sweet flavors, making it a favorite accompaniment to many Korean meals.

The preparation is straightforward: zucchini is sliced and quickly cooked in a hot pan with garlic, scallions, and a touch of sesame oil. This method ensures the zucchini retains its crisp-tender texture while absorbing the rich flavors of the seasonings. The result is a dish that's both satisfying and light, perfect for pairing with steamed rice or as a complement to more robust Korean dishes.


Hobak Bokkeum is not only easy to make but also a great way to incorporate more vegetables into your diet. Its balanced flavor profile and minimal ingredients make it an excellent choice for busy weeknights or casual family meals. This stir-fried zucchini dish offers a taste of Korea’s culinary charm with every bite.

Why You’ll Love This Recipe

Hobak Bokkeum offers a harmonious blend of savory, nutty, and fresh flavors. The richness of sesame oil, combined with the crunch of fresh scallions and the aromatic touch of garlic, creates a taste sensation that's both satisfying and versatile. 


This dish is perfect for any meal, making it a great addition to your weekly menu. Plus, it’s a healthy option packed with the benefits of zucchini, and it’s light on oil, making it a guilt-free choice.

Ingredients Breakdown

  • Zucchini: The star of the dish, zucchini is sliced into thin rounds or half-moons for quick cooking. Its mild flavor and tender texture make it an ideal base for this stir-fry.
  • Saeujeot (Salted Shrimp) or Salt/Fish Sauce: These seasonings add depth and umami. Saeujeot is traditional, but you can substitute with salt or fish sauce if needed.
  • Minced Garlic: Adds a fragrant, savory note that complements the zucchini perfectly.
  • Scallion: Finely chopped for a fresh, crunchy element that brightens the dish.
  • Sesame Oil: This ingredient brings a rich, nutty flavor to the stir-fry, enhancing the overall taste.
  • Sesame Seeds: Crushed or whole, these seeds provide a pleasant crunch and additional flavor.
  • Cooking Oil: Used to stir-fry the zucchini, ensuring it cooks evenly and gains a light golden color.

Step-by-Step Instructions

Prepare the Zucchini: Slice the zucchini lengthwise into halves (or quarters if using round zucchini). Then, cut these halves crosswise into slices about 1/4 to 1/3 inch thick.


Season the Zucchini: Use saeujeot (salted shrimp) directly or finely chop it for a milder effect. Start with 2 teaspoons as it is quite salty; adjust to taste.


Cook the Zucchini: Heat a tablespoon of cooking oil in a pan over medium-high heat. Add the zucchini slices, minced garlic, and saeujeot (or salt/fish sauce). Stir-fry for 2 to 3 minutes, ensuring everything is well mixed. If the pan looks dry, add 2 tablespoons of water to keep things from sticking. You may need to add more water if necessary.

Finish the Dish: Stir in the scallions, sesame oil, and sesame seeds. Continue cooking until the zucchini becomes tender and slightly translucent, about 2 to 3 more minutes. Avoid overcooking. Taste and adjust seasoning with additional saeujeot or salt if needed.

Serving Suggestions

Hobak Bokkeum is a versatile side dish that complements a variety of meals. Serve it alongside steamed rice and your favorite Korean BBQ dishes, or enjoy it as a light and flavorful snack on its own. It pairs well with other Korean staples like bulgogi or kimchi stew, making it a perfect addition to any Korean meal.

Variations

  • Add Protein: Enhance the dish by incorporating tofu or a small amount of cooked chicken for a heartier meal.
  • Spicy Kick: If you enjoy a bit of heat, add a pinch of red pepper flakes or a splash of hot sauce.
  • Additional Vegetables: Mix in other vegetables like bell peppers or mushrooms for extra flavor and texture.
  • Vegan or Gluten-Free: Use tamari instead of regular soy sauce for a gluten-free option, and ensure any added sauces or seasonings are vegan-friendly.

Storing and Reheating

  • Storing: Transfer leftovers to an airtight container and refrigerate. Hobak Bokkeum will keep for up to 3 days.
  • Reheating: Reheat in a pan over medium heat to maintain its texture. Avoid microwaving, as it can make the zucchini soggy.

Hobak Bokkeum - Stir-fried Zucchini

In Korean cuisine, Hobak Bokkeum is known for its delightful combination of savory, nutty, and slightly sweet flavors, making it a favorite accompaniment to many Korean meals.
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Servings2

INGREDIENTS

    • 1 medium zucchini (approximately 12 ounces)
    • 2 teaspoons salted shrimp paste (saeujeot), or adjust with salt to taste or substitute with fish sauce
    • 1 teaspoon finely minced garlic
    • 1 scallion, finely chopped
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon sesame seeds, lightly crushed if preferred
    • 1 tablespoon vegetable oil (or any neutral cooking oil of your choice)

INSTRUCTIONS
 

  1. Prepare the Zucchini: Slice the zucchini lengthwise into halves (or quarters if using round zucchini). Then, cut these halves crosswise into slices about 1/4 to 1/3 inch thick.
  2. Season the Zucchini: Use saeujeot (salted shrimp) directly or finely chop it for a milder effect. Start with 2 teaspoons as it is quite salty; adjust to taste.
  3. Cook the Zucchini: Heat a tablespoon of cooking oil in a pan over medium-high heat. Add the zucchini slices, minced garlic, and saeujeot (or salt/fish sauce). Stir-fry for 2 to 3 minutes, ensuring everything is well mixed. If the pan looks dry, add 2 tablespoons of water to keep things from sticking. You may need to add more water if necessary.
  4. Finish the Dish: Stir in the scallions, sesame oil, and sesame seeds. Continue cooking until the zucchini becomes tender and slightly translucent, about 2 to 3 more minutes. Avoid overcooking. Taste and adjust seasoning with additional saeujeot or salt if needed.

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