Korean Aehobak Chamchi Bokkeum (Zucchini Tuna Stir-fry)
Aehobak chamchi bokkeum is one of the most practical banchan in the Korean home-cooking repertoire - it uses canned tuna, a pantry staple that appears in nearly every Korean household. The zucchini provides mild sweetness and body, while the drained tuna brings concentrated protein and a clean saltiness that needs little additional seasoning beyond soup soy sauce. Garlic sauteed first builds an aromatic base, and cheongyang chili threads through the stir-fry with a lingering, slow-building heat. The technique is deliberately quick - zucchini must stay intact with a visible half-moon shape, not cooked into mush. Finished with sesame oil, this banchan keeps well in lunchboxes because neither ingredient deteriorates at room temperature.
Adjust Servings
Instructions
- 1
Slice zucchini into half-moons, onion into strips, and chili into thin rounds.
- 2
Drain canned tuna well and lightly break up large chunks.
- 3
Heat oil and sauté garlic with onion over medium heat for 2 minutes.
- 4
Add zucchini and cook 3 minutes, then season with soup soy sauce and chili flakes.
- 5
Add tuna and chili, then stir-fry 2 more minutes to reduce excess moisture.
- 6
Turn off heat, drizzle sesame oil, and toss briefly to finish.
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Nutrition (per serving)
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