Looking for a super easy Korean side dish? Try my Korean Zucchini Stir Fry (Hobak Bokkeum). Zucchini is a popular ingredient in Korean cooking, and this stir fry is both quick and simple to make.
In just under 10 minutes, you’ll have a delicious zucchini side dish to complement your favorite Korean meal. Are you ready? Let’s get cooking!
Why Make Korean Zucchini Stir Fry (Hobak Bokkeum)
Korean zucchini stir fry is incredibly easy and quick to make. It uses minimal seasonings, all of which you likely already have at home. The flavor is mild and lightly seasoned, making it perfect for everyone to enjoy.
While many Korean zucchini side dish recipes, including those in my banchan cookbook, use fish sauce or salted fermented shrimp (saeujeot) for seasoning, I’ve created this version without them. This way, it’s even more universally appealing.
Also, have you heard of bibimbap? Yep, I’m talking about the famous Korean mixed rice bowl. This Korean zucchini side dish pairs perfectly in bibimbap. Yet another reason to make it!
My Top Tips
Substituting Aehobak
Typically, Koreans use aehobak (애호박), a type of Korean zucchini or summer squash. It has a sweet and mild flavor with a tender texture. However, I couldn’t find it this time, so I used regular zucchini, and it works just as well. If you’re keen on aehobak, venture out to your favorite Korean grocer. With a little bit of luck, you may be able to find it.
Cutting Zucchini for Stir Fry
Usually, zucchini for stir fry is cut into thinly sliced half-moon shapes. However, I decided to cut my zucchini into matchsticks so it would cook a bit faster. Also, recently, I made this dish to add to my bibimbap bowl, and since all the other ingredients were julienned, I wanted the zucchini to match.
Ultimately, you can cut the zucchini into whatever shape you prefer; I’m just highlighting the common shapes used.
Also, since my zucchini is julienned, I could call my dish “Hobakchae Bokkeum.” In Korean, “hobak” means zucchini, “chae” means thinly sliced, and “bokkeum” means stir-fry.
Ingredients
- 1 Tbsp cooking oil
- 1 tsp minced garlic
- 1 small onion (70g, 2.5 ounces), julienned
- 1 zucchini (250g, 8.8 ounces), julienned
- 1/2 tsp fine sea salt or more to taste
- 1 tsp sesame oil
- 1 tsp sesame seeds
How to Make Korean Zucchini Stir Fry
1. Heat the pan over low heat and add cooking oil, spreading it evenly. (If the heat is too high, it will burn the garlic and onion quickly in the next step.)
2. Cook the garlic until it’s lightly golden (about 5 to 10 seconds), then add the onion and stir until it becomes translucent (about 30 seconds).
3. Add the zucchini and increase the heat to medium. Stir frequently and season evenly with salt. (If you don’t season evenly, some patches might turn out too salty.) Cook for about 3 to 4 minutes, or until the zucchini is fully tender.
4. Drizzle in the sesame oil and sprinkle sesame seeds, giving it a quick stir. Remove from the heat. Serve with a bowl of rice and other Korean side dishes.
How to Store
Let the cooked zucchini cool completely, then transfer it to an airtight container and store it in the refrigerator. It should stay fresh for up to 3-4 days. You can enjoy the leftovers cold, no need to reheat! But if you prefer to serve it warm, you can briefly reheat it in the microwave.
More Recipes with Zucchini
If you love using zucchini, be sure to check out my recipes below!
- Hobak Jeon (Pan Fried Korean Zucchini)
- Doenjang Jjigae (Korean Soybean Paste Stew)
- Janchi Guksu (Korean Noodle Soup)
Love Korean food? Explore our site for more authentic Korean recipes including how to create a perfect Korean BBQ at home or other easy Korean recipes. Also, never miss a new recipe by subscribing to our newsletter, and join us in celebrating Korean cuisine!
Korean Zucchini Stir Fry (Hobak Bokkeum)
Ingredients
- 1 Tbsp cooking oil
- 1 tsp minced garlic
- 1 onion (70g, 2.5 ounces), julienned
- 1 zucchini (250g, 8.8 ounces), julienned
- 1/2 tsp fine sea salt or more to taste
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
- Heat the pan over low heat and add cooking oil, spreading it evenly. (If the heat is too high, it will burn the garlic and onion quickly in the next step.)
- Cook the garlic until it’s lightly golden (about 5 to 10 seconds), then add the onion and stir until it becomes translucent (about 30 seconds).
- Add the zucchini and increase the heat to medium. Stir frequently and season evenly with salt. (If you don’t season evenly, some patches might turn out too salty.) Cook for about 3 to 4 minutes, or until the zucchini is fully tender.
- Drizzle in the sesame oil and sprinkle sesame seeds, giving it a quick stir. Remove from the heat. Serve with a bowl of rice and other Korean side dishes.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
