This Hobak Bokkeum is a healthy and delicious side dish ready in minutes! It’s packed with flavor, thanks to a secret ingredient!
Hobak Bokkeum is a super-easy Korean side dish that can be made using zucchini. This recipe is courtesy of my mom, who, one day, showed up at our doorstep happily sharing her garden-grown squash. She told me to cook it for my kids, but I replied, “I said naaaah… why don’t YOU make it FOR ME!!”
As the best cook in our family, my mom’s kitchen is one of my favorite place to be. I take every chance I can to have her cook for me, and now my kids get to enjoy her amazing food, too! Her recipes are always lightly seasoned but incredibly delicious—just like this one. She was even happy to be featured in one of my videos!
This Hobak Bokkeum uses only 6 ingredients, cooks in under 10 minutes, and can be stored for several days to boost the nutrients in your meals. I like that it’s a bit spicy, but feel free to omit the chili to make it kid-friendly, or try this Hobak Jeon (Zucchini Pancake) for the kids!
Ingredients
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- Zucchini or Squash – My mom brought a round zucchini, but this recipe is also amenable to any regular zucchini. The skin is edible, easy to prepare, and absorbs the seasonings well. Its natural sweetness comes out as you stir-fry, and the light yet savory seasoning complements it.
- Pepper – This is optional but highly recommended because the spice really complements the salted shrimp. Mince and keep the seeds if you want it extra spicy.
- Garlic – For aroma and freshness.
- Salted Shrimp – These are fermented baby shrimp, salty and filled with umami. It’s the main seasoning of the dish. Alternatively, you can use fish sauce if you don’t have them.
- Hondashi – This is powdered soup stock, also filled with umami to further flavor the dish.
- Sesame Seeds – For garnish
How to Make Hobak Bokkeum?
Remove the root and slice the zucchini in half. Divide one half into 4 wedges, remove the seeds, and slice diagonally into bite-sized pieces.
In a pan on high heat, add oil and garlic, then stir-fry until fragrant. Add in the zucchini and saute for 2-3 minutes.
Season the zucchini with peppers, salted shrimp, and hondashi. Stir fry for another 2-3 minutes. Pro-tip from my mom: Sauté only for a few minutes so the squash has tender-crunch. The texture makes it more delicious.
Finish with sesame seeds, plate, serve, and enjoy!
Serving and Storage
Serve these with rice, any protein like Korean BBQ Soy Garlic Chicken or Bulgogi, and other side dishes like kimchi, seasoned bean sprouts, or braised potatoes. This is also great as a topping to Bibimbap!
Store any leftovers in the fridge for 3-5 days and reheat in the microwave as needed.
Other vegetable side dishes you might like:
- Bok Choy Stir Fry
- Korean Broccoli Side Dish
- Fried Vegetable Tempura
- Asian Cucumber Salad
- General Cho Tofu
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Zucchini Stir Fry (Hobak Bokkeum)
Ingredients
- 1/2 of whole Zucchini
- 1 pc Pepper Minced, keep the seeds if you want it spicy
- Canola or Vegetable Oil For stir-frying
- 1 tbsp Garlic
- 1.5 tbsp Salted Shrimp
- Hondashi To taste
- Sesame Seeds For garnish
Instructions
- Remove the stem, slice in half, then divide into 4 wedges. Remove the seeds and slice diagonally into bite-sized pieces.
- In a pan on high heat, add oil and stir-fry the garlic. Once fragrant, add the zucchini, and stir-fry for 2-3 minutes.
- Season the zucchini with salted shrimp, peppers, and hondashi to taste.
- Lightly saute for another 2-3 mins until it’s tender-crisp.
- Garnish with sesame seeds, plate, serve, and enjoy.
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