Hobak Bokkeum - Stir-fried Zucchini

Anonymous

18 Sep, 2022

Summer zucchini has a way of multiplying overnight—one day it’s a cute little squash, the next it’s basically a canoe. That’s exactly why Hobak Bokkeum is a home-cook hero: fast, flexible, and genuinely delicious.

This Korean stir-fried zucchini is a classic banchan (Korean side dish) that’s lightly savory, gently sweet, and finished with fragrant sesame oil and seeds. (If you’ve ever wanted your vegetables to taste like they got a warm hug from garlic and sesame, welcome.)

It’s also one of the easiest ways to add a colorful vegetable topping to bibimbap, the well-known Korean “mixed rice” bowl.

What is Hobak Bokkeum?

Hobak Bokkeum (Stir-fried Zucchini)

Hobak Bokkeum is a Korean-style stir-fry made by quickly sautéing sliced zucchini (often Korean aehobak, “young squash”) with garlic, scallion, and a savory seasoning, then finishing with sesame oil and sesame seeds.

In Korea, aehobak is commonly used for this dish—it looks similar to zucchini, but is typically lighter green with tender skin and delicate flesh.

Traditionally, many cooks season Hobak Bokkeum with saeujeot (Korean salted shrimp), which brings a deep, savory “umami” punch in a tiny spoonful.

What You’ll Need to Make Hobak Bokkeum

Use this quick checklist to make Hobak Bokkeum smoothly (and keep the zucchini crisp-tender, not watery):

Large skillet or sauté pan (12-inch is ideal)
Spatula or wooden spoon
Chef’s knife + cutting board
Measuring spoons
Small bowl & spoon (helpful for tasting/adjusting seasoning)
Pantry staples: neutral cooking oil, sesame oil, sesame seeds, and your chosen seasoning (saeujeot, fish sauce, or salt)

Why You'll Love Stir-Fried Zucchini

This stir-fried zucchini recipe is incredibly quick to prepare, making it perfect for busy weeknights when you want a flavorful side dish without spending hours in the kitchen. The entire cooking process takes just about 10 minutes from start to finish.

Hobak Bokkeum (Stir-fried Zucchini)

You'll love how this Korean side dish transforms ordinary zucchini into something extraordinary with minimal ingredients. The natural sweetness of the zucchini caramelizes slightly during cooking, creating a beautiful balance with the savory seasonings and nutty sesame oil.

Another reason to make this stir-fried zucchini is its incredible versatility. It pairs wonderfully with steamed rice, grilled meats, or can even be added to bibimbap for extra texture and flavor. Plus, it stores well in the refrigerator, making it a great make-ahead option for meal prep.

Ingredients

1 medium zucchini (about 10-12 ounces)
2 teaspoons saeujeot (salted shrimp), salt, or fish sauce to taste
1 teaspoon minced garlic
1 scallion, finely chopped
1 teaspoon sesame oil
1 teaspoon sesame seeds (preferably crushed)
1 tablespoon cooking oil

Method/Instructions

Prepare the zucchini by cutting it in half lengthwise (cut into quarters if using a round zucchini). Then cut crosswise into about 1/4 to 1/3-inch thick slices.
If using saeujeot, you can use it as is or finely chop it. Remember that saeujeot is very salty, so start with 2 teaspoons and add more if needed.
Heat a skillet with the cooking oil over medium-high heat. Add the zucchini, garlic, and saeujeot (or salt or fish sauce) to the pan. Cook for 2 to 3 minutes, stirring well.
Add 2 tablespoons of water to the pan while stir-frying. You can add another spoon or two of water if the pan becomes dry.
Add the scallion, sesame oil, and sesame seeds. Continue cooking until the zucchini is softened and turns translucent, about 2 to 3 minutes more. Be careful not to overcook.
Taste and add more seasoning if necessary. Serve immediately while hot.

Tips / Variations / Serving Suggestions

For extra flavor, try adding a pinch of red pepper flakes if you enjoy a bit of heat with your stir-fried zucchini. The subtle spice pairs beautifully with the nutty sesame flavors.

This Korean side dish works wonderfully as a topping for bibimbap, adding both color and texture to the popular rice bowl. You can also serve it alongside grilled proteins or as part of a larger spread of banchan.

If you have leftovers, this stir-fried zucchini actually tastes great the next day served at room temperature, making it perfect for meal prep. Simply store it in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

Can I make Hobak Bokkeum with regular zucchini?

Yes. While Korean aehobak is commonly used, Hobak Bokkeum works well with standard green zucchini—just keep the stir-fry quick so it stays crisp-tender.

What does saeujeot taste like in stir-fried zucchini?

Saeujeot is very salty and deeply savory, so a small amount seasons the entire pan and adds a rounded, umami flavor.

How do I keep stir-fried zucchini from turning soggy?

Use medium-high heat, stir frequently, and cook just until the zucchini turns slightly translucent. Add only a small splash of water if the pan is scorching.

Can I prep Hobak Bokkeum ahead of time?

Yes—store it in an airtight container in the refrigerator and enjoy within about 3–4 days. Reheat briefly in a skillet to bring back the best texture.

Is Hobak Bokkeum used in bibimbap?

Absolutely. Bibimbap is “mixed rice” topped with vegetables and other add-ins, and Hobak Bokkeum makes an easy, flavorful vegetable component.

If you have summer zucchini to use up (or you just want a fast, reliable Korean side dish), Hobak Bokkeum is the kind of recipe you’ll make once—and then keep on repeat. It’s simple, fragrant, and right at home next to rice or layered into bibimbap.

Try it this week, and if you’re building out a full Korean home-style table, add a couple more banchan next—your future self will thank you at lunchtime.

Hobak Bokkeum (Stir-fried Zucchini)

In Korean cuisine, Hobak Bokkeum is known for its delightful combination of savory, nutty, and slightly sweet flavors, making it a favorite accompaniment to many Korean meals.

Prep Time: 5 min | Cook Time: 5 min | Servings: 2

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INGREDIENTS

Vegetables
- 1 medium zucchini (about 10–12 oz / 280–340 g) (or Korean aehobak)
- 1 scallion, finely chopped
Aromatics & oils
- 1 teaspoon minced garlic
- 1 tablespoon neutral cooking oil (grapeseed, canola, avocado, etc.)
- 1 teaspoon sesame oil
Seasoning & finish
- 2 teaspoons saeujeot (Korean salted shrimp), plus more to taste
  - Option: fish sauce or fine salt, to taste
- 1 teaspoon sesame seeds (crushed if possible)
Optional
- 2–4 tablespoons water (only as needed, to prevent scorching)

INSTRUCTIONS

Cut the zucchini in half lengthwise (cut into quarters if using a round zucchini). Then cut crosswise into about 1/4 to 1/3-inch thick slices.
You can use saeujeot as is or finely chopped. It’s very salty, so start with 2 teaspoons first and add more only if needed.
Heat a pan with 1 tablespoon of cooking oil over medium-high heat. Add the zucchini, garlic, and saeujeot (or salt or fish sauce). Cook for 2 to 3 minutes, stirring well. Add 2 tablespoons of water while stir-frying; add another spoon or two of water if the pan is dry.
Add the scallion, sesame oil, and sesame seeds. Continue to cook until the zucchini is softened and turns translucent, about 2 to 3 minutes. Do not overcook. Taste and add more saeujeot (or salt) if necessary.