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0 from 9 votes

Korean Zucchini Side Dish

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Course: Side Dish
Cuisine: Korean

Ingredients

  • 1 round Korean zucchini or 2 small zucchini diced
  • 1/2 medium onion sliced
  • 6-7 medium size dried anchovies head removed and de-veined
  • 1 fresh red chili optional
  • 1/2 cup water
  • 2 green onion finely chopped
For seasoning sauce
  • 1/2 tbsp Korean chili flakes (gochugaru)
  • 2 tsp Korean salted shrimps
  • 2 cloves garlic finely minced
  • 1 tbsp Korean soup soy sauce (gukganjang) or Korean tuna sauce
  • 2 tsp perilla oil or sesame oil

Instructions

    Cup of Yum
  1. Put onion and the anchovies in a pot. Add the zucchini and fresh chilies on top of onion.
  2. 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.
  3. 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.
  4. 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.