📝 About This Recipe
Hobak Bokkeum is a quintessential Korean side dish (banchan) that celebrates the humble zucchini with a sophisticated balance of salty and nutty flavors. Traditionally seasoned with fermented salted shrimp (saeujeot), this stir-fry transforms tender zucchini into a succulent, umami-rich delight that embodies the soul of Korean home cooking. It is a light, healthy, and vibrant dish that perfectly complements a bowl of steaming white rice and a spread of other traditional sides.
🥗 Ingredients
Main Ingredients
- 2 medium Grey Zucchini (Korean Zucchini/Aehobak) (sliced into 1/4 inch thick half-moons)
- 1/2 teaspoon Kosher Salt (for drawing out moisture)
- 1/2 small Onion (thinly sliced)
- 3 cloves Garlic (finely minced)
- 2 stalks Green Onion (chopped into 1-inch lengths)
- 1 small Red Chili Pepper (thinly sliced diagonally for color)
The Seasoning
- 1 tablespoon Saeujeot (Korean Salted Fermented Shrimp) (finely chopped; provides the essential umami)
- 1 tablespoon Toasted Sesame Oil (high quality for finishing aroma)
- 1.5 tablespoons Vegetable Oil (for stir-frying)
- 1/4 teaspoon Sugar (to balance the saltiness)
- 2 tablespoons Water (to create a slight steam in the pan)
For Garnish
- 1 teaspoon Toasted Sesame Seeds (crushed slightly between fingers to release oils)
- 1/2 teaspoon Gochugaru (Korean Red Chili Flakes) (optional, for a hint of heat)
👨🍳 Instructions
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1
Begin by prepping your zucchini. Slice the zucchini into 1/4 inch rounds, then cut those rounds in half to create half-moon shapes.
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2
Place the zucchini in a large bowl and sprinkle with 1/2 teaspoon of kosher salt. Toss well and let sit for 10 minutes; this draws out excess moisture so the zucchini stays firm during frying.
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3
While the zucchini rests, finely chop the fermented salted shrimp (saeujeot). This ensures the flavor is distributed evenly without biting into a whole tiny shrimp.
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4
After 10 minutes, gently pat the zucchini slices with a paper towel to remove the beaded moisture. Do not rinse them.
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5
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
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6
Add the minced garlic and sliced onions to the pan. Sauté for about 1 minute until the garlic is fragrant and the onions become translucent.
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7
Add the zucchini slices to the pan. Stir-fry for 2-3 minutes, ensuring each piece is coated in the aromatic oil.
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8
Add the chopped fermented shrimp (saeujeot) and the sugar. Stir well to combine.
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9
Pour in the 2 tablespoons of water. This creates a small amount of steam that helps cook the interior of the zucchini without over-browning the exterior.
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10
Continue to stir-fry for another 2 minutes until the zucchini looks slightly translucent but still retains a gentle snap (al dente).
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11
Toss in the green onions and the red chili slices. Stir-fry for 30 seconds until the green onions just wilt.
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12
Remove the pan from the heat immediately to prevent overcooking. Drizzle with the toasted sesame oil and toss once more.
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13
Transfer to a serving plate and garnish generously with toasted sesame seeds and an optional pinch of gochugaru.
💡 Chef's Tips
Use 'Aehobak' (Korean zucchini) if available, as it has thinner skin and a sweeter flesh than standard Western zucchini. Do not skip the salting step; it is the secret to preventing the zucchini from becoming mushy and watery in the pan. If you cannot find saeujeot, you can substitute with fish sauce, though the flavor profile will be slightly less complex. Be careful not to overcook; the zucchini should be tender-crisp. If it turns to mush, the delicate texture is lost. Crushing the sesame seeds between your thumb and forefinger as you sprinkle them releases much more aroma.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled as part of a traditional Korean 'Banchan' spread. Pair with a bowl of warm purple rice (Heukmi-bap) for a visually stunning and healthy meal. Excellent as a topping for a vegetarian Bibimbap bowl. Serve alongside grilled meats like Galbi or Bulgogi to provide a refreshing, light contrast. Pairs beautifully with a crisp, chilled glass of Korean barley tea (Bori-cha).