4.8 from 69 votes
Hobak bokkeum
Hobak bokkeum features sautéed zucchini slices cooked quickly with minced garlic, scallions, and a salty element like saeujeot or fish sauce. The zucchini softens to a tender, translucent texture enhanced by sesame oil and seeds, offering a subtly savory side dish with a mild tangy and nutty finish. Stir-frying with occasional water maintains moisture without overcooking the squash, making it a versatile accompaniment to Korean meals.
Prep Time
5 mins
Cook Time
5 mins
Servings:
2
Course:
Side Dish
Cuisine:
Korean
Ingredients
- 1 zucchini medium, about 10 - 12 ounces
- 2 teaspoons saeujeot or fish sauce, salted shrimp, or salt to taste
- 1 teaspoon garlic minced
- 1 scallion finely chopped
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds preferably crushed
- 1 tablespoon neutral cooking oil generic cooking oil
Instructions
- Cut the zucchini in half lengthwise (cut into quarters if using a round zucchini). Then cut crosswise into about 1/4 to 1/3-inch thick slices.
- You can use saeujeot as is or finely chopped. This is very salty, so use 2 teaspoons first and add more if needed.
- Heat a pan with a tablespoon of cooking oil over medium high heat. Add the zucchini, garlic and saeujeot (or salt or fish sauce) to the pan. Cook for 2 to 3 minutes, stirring well. Add 2 tablespoons of water to the pan while stir frying. You can add another spoon or two of water if the pan is dry.
- Add the scallion, sesame oil and sesame seeds. Continue to cook until the zucchini is softened and turns translucent, about 2 to 3 minutes. Do not overcook. Taste and add more salted shrimp or salt if necessary.
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