In Korean home kitchens, hobak namul bokkeum (a Korean side dish made with stir-fried zucchini) is a quiet classic. Served as part of a banchan spread, it’s light, subtly savory, and a wonderful way to bring balance to a bowl of rice and soup. At its heart, it’s about celebrating the natural sweetness and tenderness of zucchini, elevated with just a few well-chosen ingredients.
Traditionally, this dish is made with aehobak, a Korean summer squash that’s tender, sweet, and softens beautifully when cooked. However, since aehobak can be hard to find outside of Korea, this version uses readily available zucchini and other easy-to-source substitutes, without compromising on flavor.
Why You’ll Love This Recipe
- It’s quick and easy, ready in under 10 minutes.
- Full of umami flavor from dried shrimp and fish sauce.
- Perfect for meal prep, since it keeps well in the fridge.
- A great way to explore Korean flavors using local ingredients.
Notes & Substitutions
- Aehobak vs Zucchini: If you can find Korean aehobak at a local Korean market, use it! But regular zucchini works just as well.
- Perilla oil adds a uniquely nutty, grassy aroma. If it’s unavailable, sesame oil can be used at the end as a finishing oil, or skip it altogether and use a neutral oil for a lighter taste.
- Fish sauce and dried prawns are used as an alternative to the traditional saeujeot (fermented salted shrimp), which is often used in Korean kitchens but harder to source abroad.
Serving Ideas
Pair hobak namul bokkeum with a bowl of steamed rice, doenjang jjigae (soybean paste stew), and other simple banchan for a complete Korean home-style meal. It also makes a light, healthy side dish for any lunchbox or dinner table.
This version of hobak namul bokkeum is a gentle reminder that Korean flavors are wonderfully adaptable. Even without specialty ingredients, you can recreate the essence of a comforting Korean meal, one zucchini slice at a time.
Hobak Namul Bokkeum (Korean Stir-Fried Zucchini)
Ingredients
Instructions
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Prep the veggies
Slice your zucchini into half-moon shapes, about 1/3 inch in thickness. Thinly slice your chili if you wish to add a slight kick.
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Sauté the garlic
Heat the perilla oil in a pan over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
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Add the zucchini
Toss in the sliced zucchini and chili and stir well to coat in the garlic oil. Stir-fry for 2–3 minutes, until the zucchini begins to soften.
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Season the dish
Add the dried prawns, fish sauce, and a small pinch of salt. Continue to stir-fry for another 1–2 minutes, or until the zucchini is tender but not mushy.
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Garnish and serve
Remove from heat, sprinkle with toasted sesame seeds, and serve warm or at room temperature as part of a Korean meal.
