Korean Zucchini Kimchi (Summer Fresh Gochugaru Quick)
Hobak kimchi is a Korean summer zucchini kimchi where half-moon or thin-cut slices are lightly salted, then tossed with gochugaru, fish sauce, garlic, garlic chives, and plum extract. Minimal salting preserves the zucchini's natural crunch and gentle sweetness, and plum extract provides a rounded sweetness without added sugar. Garlic chives tie the flavors together with their aromatic, grassy note, and onion adds an extra layer of savory depth. This is a no-fermentation kimchi meant to be eaten immediately after preparation, making it an efficient seasonal banchan when fresh summer zucchini is at its peak.
Adjust Servings
Instructions
- 1
Slice zucchini into half-moons, salt, and brine for 15 minutes.
- 2
Quickly rinse and drain the zucchini.
- 3
Slice onion and cut chives into 3 cm lengths.
- 4
Mix chili flakes, fish sauce, garlic, and plum syrup.
- 5
Toss zucchini, onion, and chives in seasoning and pack into a container.
- 6
Chill and ferment lightly for 1 day before serving.
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