Hobak Bokkeum (Korean Stir Fried Zucchini)

5 from 1 vote

This Hobak Bokkeum is a classic Korean Stir Fried Zucchini banchan (side dish) that is simply seasoned with salt, pepper, and sesame oil.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: Korean

Diet: Vegan, Vegetarian

Servings:

Wash and cut the zucchini into ⅓ inch rounds, then cut into whatever shape you prefer. I like half-moons so they hold their shape better, but strips are common too.
Toss the zucchini in 1/4 tsp salt until evenly distributed. Let it sit for 5-10 minutes while you slice your onions and minced some garlic.
Saute the salted zucchini and sliced onions in 1 tsp neutral oil over medium heat for a couple minutes.
Once the zucchini has softened just a little bit and taken on some color, add the garlic, black pepper, and sesame oil. Saute for another 1-2 minutes.
It's ready when the texture is soft but still has some firmness to its bite. Top with sesame seeds and chopped green onion.
Serve right away or hold in the fridge for up to 3-4 days.

Taste the zucchini before cooking... if it’s been sitting in the fridge for a while. It may have started to spoil, which gives it an off taste. Zucchini can sometimes look perfectly fresh even when it’s gone bad, so a quick taste check can save your dish.
Don't slice the zucchini too thinly – or it will become mushy and break apart easily.
The type of salt you use matters – because table salt is finer, start with ⅛ tsp. For coarser salts like kosher or sea salt, start with ¼ tsp.
Season lightly – it's better to under-season than to over-season the zucchini while letting it sit. You can always add more salt as needed while cooking.
Avoid overcooking – ae-hobak softens fast and tastes best when still slightly firm!