Spicy Korean Zucchini Stir-Fry (Aehobak Bokkeum)

Ingredients

(All measurements are standard US tablespoons/spoons)

Main Ingredients

• 1/2 medium zucchini (about 150g / 5 oz), julienned
• 1/2 tsp minced garlic (about 5g)

Sub Ingredients

• 1/4 small onion (70g), thinly sliced
• 1/3 large green onion (30g), sliced diagonally
• 2 tbsp sesame oil (traditional — but regular oil works too!)

Seasonings

• 2 tbsp gochujang (Korean red chili paste — choose a brand made with chili, rice, soybeans, and salt only)

• 1 tbsp coarse Korean red pepper flakes (gochugaru)
• 1 tsp sesame oil (for finishing)
• 1 tsp toasted sesame seeds, plus extra for garnish

Pro Tip: If you can’t find gochujang, use 1 tbsp sriracha + 1 tsp maple syrup as a substitute (though real gochujang gives the authentic fermented depth).

Step-by-Step Instructions

Step 1: Prep Your Veggies (10 Minutes)

• Wash the zucchini and cut it into thin matchsticks (julienne) — about 2-3 inches long.
• Peel and thinly slice the onion.
• Slice the green onion into 1-inch pieces — whites and greens separated is ideal, but not required.

Save time: Use a mandoline or food processor for even cuts. No one's judging!

Step 2: Sauté Aromatics (2–3 Minutes)

• Heat a large non-stick skillet or wok over medium heat.
• Add 2 tablespoons sesame oil.
• Toss in the minced garlic, onion, and green onion whites (if separated).
• Stir-fry for 2–3 minutes until the onion becomes translucent and the garlic is fragrant. Don’t let it burn!

No sesame oil? Swap in neutral oil like canola or avocado oil — the flavor profile changes slightly, but it’s still delicious.

Step 3: Cook Zucchini & Add Seasonings (5–7 Minutes)

• Add the julienned zucchini to the pan. Stir well to coat with oil and aromatics.
• Cook for 1–2 minutes, then add the gochujang and coarse gochugaru.
• Stir constantly for another 2–3 minutes until the zucchini softens but still holds its shape — you want it tender, not mushy.
• Turn off the heat. Drizzle in the remaining 1 tsp sesame oil and sprinkle in toasted sesame seeds.
• Toss gently one last time. Cover for 1 minute to let flavors meld.
  

Taste test tip: Adjust saltiness with a pinch of soy sauce if needed — gochujang varies in salt content.

Pro Tips (for the best texture and flavor)

• Don’t overcook zucchini. When it goes from “tender-crisp” to “sad and soggy,” it also releases more water.
• Use a wide pan (or cook in two batches) so the zucchini stir-fries instead of steaming.
• Add sesame oil off-heat for the best aroma.

Easy Variations

1) Make it a rice bowl (덮밥 vibes)

Serve over hot rice and top with:

• fried egg (runny yolk = instant sauce)
• extra sesame seeds
• optional: kimchi on the side

2) Make it a noodle topper

Pile it onto:

• bibim somyeon (thin wheat noodles) with a spicy-sweet sauce
• warm noodle soup as a quick garnish (great when you’re out of energy but still want “real food”)

3) Add protein

Stir-fry at the beginning with the onion:mthin-sliced beef, chicken, shrimp, eggs, or crumbled tofu

Substitutions (especially for Yondu & perilla oil)

Yondu substitute (good, not identical)

Yondu is savory and umami-rich (fermented soybean essence + vegetable extracts).
If you don’t have it, try one of these:

• Option A (best overall): 2 tsp soy sauce + 2 tsp water
• Option B: Light vegetable stock (very small amount)
• Option C: Soy sauce + a pinch of mushroom powder or MSG (optional)

Because Yondu can be salty, add substitutes gradually and taste.

Perilla oil substitute

• Use neutral oil to cook.
• Keep the sesame oil finish (still gives a great Korean aroma).
  Perilla oil has a distinct nutty-grassy flavor; it’s unique, but the dish still works without it.

Storage & Reheating

• Fridge: Store in an airtight container for up to 3–4 days.
• Reheat: Quick stir-fry in a pan for 1–2 minutes, or microwave briefly.
• Best tip: If it looks watery after chilling, reheat uncovered so excess moisture evaporates.

(Not a great freezer dish—zucchini texture gets mushy.)

Korean Zucchini Stir-Fry (Zucchini Bokkeum)

Korean Zucchini Stir-Fry, or Zucchini Bokkeum (애호박 볶음). Crispy-tender zucchini, aromatic garlic, sweet onion, and a bold kick of gochugaru—all tossed in fragrant sesame oil—isn’t just a side. It’s a culinary MVP that elevates rice bowls, noodles, and even eggs with zero effort.

Prep Time: 10 min | Cook Time: 15 Servings: 2

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INGREDIENTS

 

Ingredients

• 150 g aehobak (or zucchini), julienned
• 70 g onion, thinly sliced
• 30 g scallion, sliced
• 5 g garlic, minced
• 20 g perilla oil (about 4 tsp)
• 5 g gochugaru (about 1 Tbsp)
• 20 g Yondu or soy sauce + water (see substitutions)
• 10 g sesame oil (about 2 tsp)
• Sesame seeds, to finish

INSTRUCTIONS

 

1. Prep zucchini, onion, scallion.
2. Sauté perilla oil + garlic + scallion + onion over medium heat for 2–3 minutes.
3. Add zucchini; stir-fry 1–2 minutes.
4. Add gochugaru + Yondu; stir until coated and zucchini is tender-crisp.
5. Turn off heat; add sesame oil + sesame seeds. Toss and serve.

Tried this recipe?Let me know how it was!