📝 About This Recipe
Hobak-namul is a quintessential Korean side dish that celebrates the delicate sweetness and tender texture of summer squash. Often seasoned with saeujeot (salted fermented shrimp) to provide a deep, umami complexity, this dish is a masterclass in balancing subtle flavors with aromatic garlic and nutty sesame oil. It’s a versatile banchan that brings a refreshing, vibrant green hue and a silky mouthfeel to any traditional Korean meal or bibimbap bowl.
🥗 Ingredients
Main Ingredients
- 2 medium Korean zucchini (Aehobak) (or regular zucchini, sliced into 1/4-inch half-moons)
- 1 teaspoon Fine sea salt (for drawing out moisture)
- 1.5 tablespoons Neutral cooking oil (grapeseed or vegetable oil)
Aromatics and Seasoning
- 3 pieces Garlic cloves (finely minced)
- 2 stalks Scallions (white and green parts separated, thinly sliced)
- 1 tablespoon Saeujeot (Korean salted fermented shrimp) (finely chopped; provides the signature umami)
- 1/2 teaspoon Fish sauce (optional, to adjust saltiness)
- 1/4 teaspoon Granulated sugar (to balance the saltiness)
- 2 tablespoons Water or Kelp broth (to help steam the zucchini slightly)
- 1/2 teaspoon Gochugaru (Korean red chili flakes) (optional, for a hint of heat)
Finish and Garnish
- 1 tablespoon Toasted sesame oil (added at the very end for aroma)
- 1 teaspoon Toasted sesame seeds (for crunch and visual appeal)
- 1/2 piece Fresh red chili pepper (thinly sliced into rounds for garnish)
👨🍳 Instructions
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1
Wash the zucchini thoroughly and pat dry. Slice off the ends and cut each zucchini in half lengthwise, then slice into 1/4-inch thick half-moon shapes.
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2
Place the zucchini slices in a large mixing bowl and sprinkle with 1 teaspoon of fine sea salt. Toss well to coat every piece evenly.
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3
Let the zucchini sit for about 10 minutes. This process draws out excess water, which prevents the dish from becoming soggy and gives the zucchini a slightly crunchy, resilient texture.
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4
While the zucchini is resting, finely mince the garlic and chop the salted fermented shrimp into a fine paste.
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5
After 10 minutes, drain the liquid from the zucchini bowl. Gently pat the zucchini slices with a paper towel to remove excess surface moisture; do not rinse them.
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6
Heat a large non-stick skillet or wok over medium heat and add the neutral cooking oil.
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7
Add the white parts of the sliced scallions and the minced garlic to the oil. Sauté for about 30-60 seconds until fragrant but not browned.
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8
Increase the heat to medium-high and add the zucchini slices to the skillet. Stir-fry for 2 minutes, ensuring the slices are well coated in the aromatic oil.
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9
Add the chopped salted shrimp (saeujeot), sugar, and gochugaru (if using). Stir well to distribute the seasoning.
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10
Pour in the 2 tablespoons of water or kelp broth. This creates a tiny bit of steam to cook the zucchini through without burning the aromatics.
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11
Continue to stir-fry for another 2-3 minutes until the zucchini becomes slightly translucent but still holds its shape. Be careful not to overcook it into a mushy state.
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12
Taste a piece of zucchini. If it needs more salt, add a splash of fish sauce; if it's too salty, a tiny pinch more sugar can help.
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13
Add the green parts of the scallions and the red chili pepper slices. Toss for 30 seconds to wilt the onions slightly.
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14
Remove the skillet from the heat immediately. Drizzle with the toasted sesame oil and sprinkle with toasted sesame seeds.
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15
Transfer the Hobak-namul to a serving plate. It can be served warm, at room temperature, or even chilled from the refrigerator.
💡 Chef's Tips
If you cannot find Korean salted shrimp (saeujeot), you can substitute with fish sauce or even soy sauce, though the flavor will be less traditional. Avoid over-stirring the zucchini once it starts to soften, as the slices can break easily; use a gentle folding motion. For the best texture, use the 'Aehobak' variety found in Korean markets, which has thinner skin and a sweeter flesh than standard Western zucchini. Make sure your pan is hot before adding the zucchini to ensure a quick cook that preserves the vibrant green color. This dish keeps well in the fridge for up to 3 days and actually tastes better as the flavors meld together over time.
🍽️ Serving Suggestions
Serve as part of a traditional Korean meal with a bowl of steamed short-grain white rice and a hot soup like Kimchi-jjigae. Use it as a colorful and flavorful topping for a homemade Bibimbap bowl along with other seasoned vegetables. Pair it with grilled proteins like Bulgogi (Korean BBQ beef) or Galbi to provide a light, refreshing contrast to the rich meat. Enjoy it as a healthy snack or a light lunch by mixing it into a cold noodle salad with a spicy gochujang dressing. Serve alongside other banchan like seasoned spinach, bean sprouts, and spicy radish salad for a full spread.