This is another my mom’s Korean side dish Banchan Recipe, Korean Zucchini!! AKA Aehobak Bokkeum!
Hobak means pumpkin and Aehobak means Korean zucchini (squash). Bokkeum means stir fry so you can guess what this dish is about! Stir fried zucchini. 🙂
My mom wanted to make this Korean Zucchini recipe really simple and easy to follow!
Cut zucchinis in half lengthwise & slice into half-moon shape- about 1/4″ thick. Add into a wok or a large skillet.
Sliced onion, chopped garlic and green onion goes into the wok too!
We decided to season the zucchini with Korean salted & fermented shrimp, Saewoojeot.
You can find saewoojeot from Korean grocery stores in a refrigerator area, usually displayed with kimchi because it use often to make kimchi.
If you don’t have saewoojeot or hard to find where you live, go ahead and use same amount of fish sauce or soy sauce to make vegan!
Now, let’s add rest of the ingredients, which is cooking oil, maple syrup and gochugaru, Korean red pepper fakes!
Gochugaru is optional for this Korean zucchini recipe, only if you want spicy. Or you could use 1 fresh jalapeño instead for another way to make this dish have some kick!
Turn the heat to high heat and stir fry every ingredients for 5 minutes, or until zucchini is cooked but still have bite. It will have some liquid on the bottom, that’s totally fine but don’t over cook them, it will be too mushy and too watery.
It looks about right!
Place on a serving plate, garnish with sesame seeds and sesame oil.
Enjoy with warm cooked rice with other side dishes or make bibimbap by just simply put the zucchini on top of the rice and add fried egg!
Korean Zucchini Side Dish
- Total Time: 5 mins
- Yield: 4 1x
- 4 medium-sized zucchinis
- 1/2 small onion, thinly sliced
- 5 cloves garlic, chopped
- 2 green onions, sliced
- 2 heaping tbsp Saewoojeot, Korean salted & fermented shrimp (you can substitute to fish sauce or soy sauce)
- 1 tbsp maple syrup
- 1/2 tbsp gochugaru, optional
- 2 tsp cooking oil
- sesame seeds for garnish
- sesame oil for garnish
- Cut zucchinis in half lengthwise and slice into a half-moon shape.
- Place all ingredients in a wok or large skillet except sesame seeds and sesame oil.
- Over high heat, stir fry ingredients for 5 minutes, or until zucchini is cooked but still has bite. It will have some liquid on the bottom, that’s totally fine but don’t overcook them, they will become too mushy.
- Place on a serving plate, and garnish with sesame seeds and sesame oil. Enjoy with warm cooked rice and with other side dishes or make bibimbap by just simply putting the zucchini on top of the rice and adding a fried egg! Enjoy!
- Cook Time: 5 mins
I think what you do is wonderful. I read about your history on your blog and found out we have/had a lot in common. I had a difficult time growing up as well. You are an overcomer/conquerer and I am grateful to know there are people like you who are fighting for what they believe is right. See you in your next video!
If i cook a big portion, how to keep in the fridge and can keep for how long?
How long can I leave this dish in the fridge if I can’t finish it?
3 to 5 days!
I did not have the salted and fermented shrimp, so I used fish sauce instead and also substituted honey for maple syrup . It turned out very well.
My new all time favorite zucchini recipe. I can’t stop eating it! About to make it for a third time today. So so delicious. Makes zucchini desirable haha.
Funny thing happened. I just made my breakfast and decided to check you out for the first time in a year or more. And what am I eating? Zucchini with fish sauce over rice and topped with an egg. I didn’t really think about it but I guess it IS bibimbap! Next time, I will follow your recipe and add gochugaru.
Delicious! Just made this for me and my picky eater boyfriend (with Korean short ribs and rice). We are both big fans. I did substitute brown sugar in place of the maple syrup because we didn’t have any on hand. Thanks for the great recipe!
So glad I could help! Thank you guys for your support!
Hi! Is there any way I can leave out the maple syrup or substitute it with something not so sweet? :)Thnx 🙂
Made this today. OMG. So yum. Will be making again!
So delicious! And so easy to make too! I’ve made this sooo many times, and I’ve added carrots and other veggies to diversify the color wheel