Recipes with zucchini

108 recipes. Page 1 of 5

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Hobak-bokkeum Savory Galette (Korean Zucchini Galette)

Hobak-bokkeum, the stir-fried Korean zucchini usually served as a side dish, goes onto buttery pie dough with the edges folded up roughly around it. Pea-sized bits of cold butter left in the dough make that folded rim bake up flaky, while in the middle mozzarella melts over the zucchini and onion. Top it with a fried egg for brunch, or cut it thin to go with a glass of white wine.

🏠 Everyday

Prep 30min Cook 32min 2 servings

Rice Medium

Bibimbap

Spinach, bean sprouts, carrot and zucchini are each cooked on their own rather than tossed together, which keeps their textures distinct even after everything is mixed. Blanched greens that are not squeezed dry leave the rice soggy.

Prep 20min Cook 15min 2 servings

Stir-fry Medium

Korean Stir-Fried Zucchini and Beef Brisket with Doenjang

Thin-sliced beef brisket goes into a dry pan first, and the fat it renders cooks the garlic, onion and zucchini. If the brisket gives off plenty, the cooking oil can be cut back. It is a side for rice, or spooned over a hot bowl of it as a quick rice bowl.

🏠 Everyday

Prep 10min Cook 11min 2 servings

Soups Easy

Korean Zucchini Soybean Paste Soup

The zucchini is cut into thick half-moons, so it keeps its shape in the soup and releases a little sweetness when you bite into it. For more of a kick, slice in a cheongyang chili, a sharp Korean green pepper.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Pancakes Medium

Assorted Korean Pancakes (Holiday Mixed Jeon Platter)

Meat patties (donggeurangttaeng), zucchini, shiitake and chilies share one platter on Seollal and Chuseok tables. They all wear the same flour and egg coat, but the prep differs: zucchini is salted and blotted, and shiitake lose their stems and get flour on the inside too. Only three or four pieces of one kind go into the pan at a time to keep it hot.

Prep 30min Cook 30min 4 servings

Stews Easy

Korean Zucchini Pork Stew

Gochujang toasts in rendered pork fat before any broth goes in, and that spicy red oil gives the stew more body than simply boiling everything together. Zucchini half-moons simmer for 6 minutes, enough to take on seasoning without collapsing into mush.

Prep 15min Cook 20min 2 servings

Steamed Easy

Korean Steamed Zucchini with Salted Shrimp

Finely chopped salted shrimp loosened in water seasons this zucchini side dish instead of soy sauce, a habit handed down from country tables where salted shrimp was the main seasoning. Cooking it covered over medium-low heat lands somewhere between steaming and braising, and the zucchini softens without going mushy.

Prep 12min Cook 15min 2 servings

Kimchi Easy

Korean Zucchini Pickles (Soy Vinegar Brine Jangajji)

Thick half-moons of Korean zucchini stay crisp in soy brine, with cheongyang chili building heat at the back of each bite. The brine goes in at a hard boil, which sets the outside of each slice while the center keeps its snap, and it is worth trimming out a large, watery seed core first. Whole garlic cloves lose their raw bite in the jar and turn mellow and sweet. It is edible after 24 hours and tastes more even around day three. This is a refrigerator pickle, not a shelf-stable preserve.

Prep 1460min Cook 12min 4 servings

Noodles Medium

Korean Andong Guksi (Clear Beef Broth Celebration Noodles)

Packaged wheat noodles, cooked separately and laid in a clear broth of brisket and beef bones, make this a home version rather than a re-creation of traditional geonjin guksu, whose noodles are kneaded with soybean flour. The broth is not meant to turn milky and gelatinous like a long-boiled bone stock; about 70 minutes of gentle simmering, or longer if the brisket is still tough, is enough. Soaking, blanching, and boiling the noodles add time on top of that. Each bowl is topped with shredded brisket, zucchini, and separate strips of yolk and white omelet.

Prep 25min Cook 90min 4 servings

Pasta Easy

Pasta Primavera

Broccoli, zucchini, bell pepper, and peas each keep their own bite in this light spaghetti, which uses no cream at all. A splash of pasta water turns the olive oil into a thin glossy coating, leaving the vegetables to carry most of the flavor. The broccoli needs a head start and the peas go in last; the pan comes off the heat once the colors brighten and only the edges soften, before anything turns limp. Whatever vegetables are at their freshest work in the same way.

Prep 15min Cook 15min 2 servings

Salads Easy

Roasted Vegetable Salad

Bell pepper, zucchini, eggplant, and onion lose their surface moisture fast in a hot oven, so their sweetness concentrates and the edges pick up scattered char. Peppery arugula underneath answers that sweetness, and a splash of balsamic adds the acid. Even the preheated tray serves a purpose: vegetables that hit hot metal start roasting at once rather than sweating.

🥗 Lighter Meals

Prep 12min Cook 25min 2 servings

Rice Medium

Korean Dolsot Bulgogi Bibimbap

Rice pressed into a hot stone pot keeps sizzling at the table, turning crisp and toasty at the bottom, which is what sets dolsot bibimbap apart from the regular bowl. Scraping up the crust while mixing is part of the meal.

Prep 25min Cook 20min 2 servings

Stir-fry Easy

Korean Aehobak Chamchi Bokkeum (Zucchini Tuna Stir-fry)

Canned tuna is already cooked, so the zucchini goes in first and the tuna joins only for the last 2 minutes. Added at the start, the tuna breaks into crumbs while the zucchini sheds a lot of water. Soup soy sauce and gochugaru (Korean chili flakes) go in sparingly, enough to tint the zucchini red without making any liquid.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 12min 2 servings

Soups Easy

Korean Clam Doenjang Soup

It is a doenjang soup, but with less doenjang than usual. The clams are already salty, and too much paste would bury their flavor. A little zucchini and tofu round out the pot.

🏠 Everyday

Prep 20min Cook 15min 2 servings

Pancakes Easy

Korean Pan-fried Zucchini Jeon

Korean zucchini sliced 0.5 cm thick and salted for five minutes gives up water and tastes sweeter for it. Fried yellow in its egg coat, it turns up on everyday dinner tables as well as on holiday ancestral-rite and guest spreads.

🎉 For Guests

Prep 10min Cook 12min 2 servings

Stews Easy

Korean Brisket Soybean Paste Stew

Little rounds of brisket fat float on top, and the stew tastes nuttier and heavier than a vegetable-only doenjang jjigae. The sliced cheongyang chili is there because of that fat.

Prep 10min Cook 15min 2 servings

Steamed Easy

Korean Doenjang Braised Tofu

The tofu is cut into thick slices and pan-fried golden before it goes into the doenjang broth. That browned surface lets it take constant ladlings of sauce without falling apart, and it turns a deeper brown as the doenjang soaks in.

Prep 10min Cook 15min 2 servings

Kimchi Easy

Korean Zucchini Kimchi (Summer Fresh Gochugaru Quick)

Korean zucchini holds so much water that it keeps weeping after it is seasoned, and a pool of liquid gathers at the bottom of the container within a day. This kimchi is therefore made to be eaten fresh, within two days, rather than left to ferment. Salting stops at 15 minutes for the same reason: any longer and the slices give up too much moisture and turn soft instead of crisp. Plum syrup stands in for sugar, and garlic chives add a green, grassy note against the chili.

Prep 22min Cook 5min 2 servings

Noodles Medium

Korean Clam Kalguksu (Hand-Cut Noodles in Clam Broth)

Hard clams, not anchovies, give this broth its base, and their clean sea flavor soaks into every strand of hand-cut noodle. Radish, zucchini, and onion add sweetness, while starch released by the noodles thickens the soup slightly without any added thickener. Shaking the loose flour off the noodles first keeps that thickening from turning the broth cloudy. The clams come out as soon as their shells open and return only at the end, keeping the meat from turning rubbery. This style has long been eaten along the coasts of South Chungcheong and Jeolla, and it tastes best when clams are in season.

Prep 20min Cook 25min 2 servings

Rice Easy

Korean Thick Doenjang Bibimbap

Tofu is mashed into the pot as it simmers and breaks down into the sauce, thickening this gangdoenjang, a reduced soybean-paste sauce for rice, without any starch. Zucchini, onion and shiitake are diced small, no bigger than 1 cm. Doenjang varies in saltiness, and the way to adjust is to mix more or less of the finished sauce into the rice.

Prep 15min Cook 18min 2 servings

Stir-fry Easy

Korean Deulkkae Aehobak Beoseot Bokkeum (Perilla Zucchini Mushroom Stir-fry)

Ground perilla seeds are whisked into water ahead of time, and that perilla water goes in once the Korean zucchini (aehobak) and oyster mushrooms start releasing their juices. Stirred for a few minutes, it thickens until it stops running and simply coats the vegetables. Soup soy sauce does the seasoning.

🏠 Everyday

Prep 16min Cook 12min 4 servings

Soups Hard

Korean Freshwater Crab Spicy Soup

Chamge is a freshwater crab, and the shells and the joints of the legs need a good scrub with a brush if the broth is to taste clean. Halved and simmered in a radish broth with a little doenjang (Korean soybean paste), the crabs give it a deep crab flavor, sharpened with chili flakes and cheongyang peppers.

🏠 Everyday

Prep 30min Cook 40min 4 servings

Pancakes Easy

Korean Zucchini Corn Jeon

Sweet corn kernels pop between strands of zucchini, giving this light pancake bursts of sweetness. The batter should only film the vegetables, with a little pooling at the bottom of the bowl, so each strand keeps its own texture. A final 30 seconds over medium-high heat, after both sides are cooked, crisps the thin edges.

Prep 15min Cook 12min 2 servings

Stews Easy

Korean Tuna Stew

The whole can of tuna, oil included, is tipped into the pot with water. No stock is made separately, and that oil is what the broth builds on. Some add ramen noodles to stretch it into a full meal.

Prep 10min Cook 15min 2 servings