Korean Aehobak Chamchi Bokkeum (Zucchini Tuna Stir-fry)

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Aehobak chamchi bokkeum stir-fries Korean zucchini with onion and garlic, then adds drained tuna and green chili before seasoning the mixture with soup soy sauce and chili flakes.

Three hundred grams zucchini is cut into even half-moons 0.5 cm thick, while 90 g onion is sliced thinly. One green chili is sliced, and 150 g canned tuna is drained in a sieve and separated only into large pieces. One tablespoon cooking oil is heated over medium before 1 tablespoon minced garlic and the onion cook for 2 minutes. When the onion begins to turn translucent, the zucchini is added and turned for 3 minutes so its edges start cooking. One tablespoon soup soy sauce and 0.5 tablespoon chili flakes are distributed over the zucchini. The tuna and sliced chili then go in for only 2 more minutes. Broad folding motions keep the tuna in recognizable pieces and preserve the half-moon shape of the zucchini instead of crushing either ingredient against the pan. The heat is turned off while the zucchini is cooked through but still holds its outline, and 1 teaspoon sesame oil is mixed in. Cooking the zucchini before adding the already-cooked tuna gives the vegetable enough pan time without forcing the fish through the full stir-fry and releasing excess moisture from the zucchini.

Ingredients

servings

IngredientAmountUnit

zucchini300 gg

canned tuna150 gg

onion90 gg

green chili1 piecepiece

minced garlic1 tbsptbsp

soup soy sauce1 tbsptbsp

red chili flakes½ tbsptbsp

cooking oil1 tbsptbsp

sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Slice the 300g zucchini into 0.5cm thick half-moons, shred 90g of onion into thin strips, and cut one cheongyang green chili into small rounds to ensure even cooking across all vegetables.
2

Step

Place 150g of canned tuna into a fine mesh strainer to drain the oil completely, then use a spoon to lightly break up any large chunks into smaller, uniform flakes for better distribution.
3

Control

Heat one tablespoon of cooking oil in a pan over medium heat, then add one tablespoon of minced garlic and the onion strips, sautéing for 2 minutes until the garlic is aromatic.
4

Season

Add 300g of zucchini slices and sauté for 3 minutes, then stir in one tablespoon of soup soy sauce and 0.5 tablespoon of red chili flakes until the seasoning coats every piece evenly.
5

Control

Incorporate the drained tuna and sliced green chili, then stir-fry for 2 more minutes to reduce moisture while being careful not to overcook the zucchini until it loses its distinct half-moon shape.
6

Prep

Turn off the heat immediately once the zucchini looks translucent, drizzle one teaspoon of sesame oil over the dish, and toss briefly to combine the flavors without letting the vegetables become mushy.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Canned tuna provides protein and saltiness to this efficient zucchini stir-fry.
Finish cue: Turn off the heat immediately once the zucchini looks translucent, drizzle one teaspoon of sesame oil over the dish, and toss briefly to combine the flavors without letting the vegetables become mushy.
Avoid this: Do not overcook zucchini to maintain shape and texture.
Substitution: Broad folding motions keep the tuna in recognizable pieces and preserve the half-moon shape of the zucchini instead of crushing either ingredient against the pan.