Korean Stir-fried Zucchini
Hobak-bokkeum is one of the quickest banchan in the Korean home-cooking repertoire. Thinly sliced Korean zucchini (aehobak) is salted for five minutes to draw out moisture - skipping this step floods the pan and produces a steamed rather than stir-fried result. Seasoning with saeujeot (salted fermented shrimp) instead of plain salt introduces a deeper marine umami that plain sodium cannot replicate; the paste is salty enough that additional salt is rarely needed. High heat and brief cooking time allow the surface of each slice to lightly caramelize, building a nutty aroma while the interior stays tender. Finished with sliced green onion, sesame oil, and toasted sesame seeds, the dish is clean and simple. All you need is one zucchini and a few pantry staples.
Adjust Servings
Instructions
- 1
Cut 1 zucchini into 0.5cm thick half-moon slices.
- 2
Sprinkle salt, rest 5 minutes, and squeeze out excess moisture.
- 3
Heat oil and saute minced garlic until fragrant.
- 4
Add zucchini, stir-fry 4-5 minutes on medium heat, season with salted shrimp.
- 5
Finish with green onion, sesame oil, and sesame seeds.
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