Korean Zucchini Side Dish
User Reviews
5
9 reviews
Excellent
Korean Zucchini Side Dish
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This Korean zucchini side dish (hobak bokkeum) is made by a quick simmering rather than stir-frying. This is a homestyle banchan that any Korean food lover will enjoy.
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Ingredients
- 1 zucchini diced, round Korean or 2 small
- 1/2 onion sliced, medium
- 6-7 dried anchovies head removed and de-veined, medium size
- 1 red chili pepper optional, fresh
- 1/2 cup water
- 2 green onion finely chopped
For seasoning sauce
- 1/2 tbsp gochugaru Korean chili flakes
- 2 tsp Korean salted shrimps
- 2 cloves garlic finely minced
- 1 tbsp Korean soup soy sauce or Korean tuna sauce, also known as gukganjang
- 2 tsp perilla oil or sesame oil
Instructions
- Put onion and the anchovies in a pot. Add the zucchini and fresh chilies on top of onion.
- To make the seasoning sauce, combine Korean chili flakes, salted shrimps, garlic, Korean soup soy sauce (or tuna sauce), and perilla oil (or sesame oil) in a small mixing bowl; mix well. Drizzle the sauce over zucchini.
- Pour 1/2 cup of water in the sauce mixing bowl, swirl around to collect all the remaining sauce and pour it over the zucchini. Cover and simmer for 5 minutes over medium heat. Add chopped green onion at the end and stir well.
- Serve warm or at room temperature with rice. Leftovers should be stored in the refrigerator for up to 1 week. To reheat, microwave for 30 seconds or until slightly warm.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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