Hobak Bokkeum (Stir-Fried Zucchini) with Saeujeot
A tender-crisp side dish of Korean zucchini stir-fried with salted fermented shrimp and anchovy broth for deep savory flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Thickly sliced zucchini is salted and patted dry before cooking, keeping its texture pleasantly tender-crisp rather than mushy. Adding salted fermented shrimp and anchovy broth and covering the pan lets it cook through evenly to the center. It is an easy side dish made with simple, approachable ingredients.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Stir-fried zucchini
- Korean zucchini (aehobak)1, 300 g
- Red chili pepper1
- Fine salta little (for seasoning the zucchini)
- Minced garlic1 tsp
- Sugar0.5 tsp
- Salted fermented shrimp (saeujeot)1 tsp
- Anchovy broth (or water)3 tbsp
- Toasted sesame oila little
- Toasted sesame seeds
Zucchini pancake
- Squash1
- Cheongyang chili pepper (hot green chili)3
- Red chili pepper1
- Egg1
- Korean pancake mix (buchim-garu) (or flour)0.5 cup
- Water0.5 cup
- Salt1 tsp
- Sprinkle fine salt over both sides and let it sit for about 30 minutes to absorb the seasoning.
- Zucchini with a vivid light-green skin and yellowish flesh has better color and a nicer chew.
- Remove any seeds from the round squash.
Steps
1. There are two kinds of Korean zucchini: one with a greenish skin and pale white flesh like mine, and another with vivid light-green skin and yellowish flesh. I think the latter has better color and a nicer bite.
Slice the zucchini into rounds about 5 mm thick. If they are wide, cut them into half-moons.
Slicing them too thin makes them mushy and messy when stir-fried.
2. Sprinkle fine salt over both sides and let it sit for about 30 minutes to absorb the seasoning.
3. Shake the seeds out of one red chili pepper and slice it into thin strips.
As the zucchini absorbs the seasoning, moisture will come out; wipe off the moisture with a dry dishcloth or paper towel.
4. Grease a heated pan with oil, add the minced garlic, and stir-fry it to release its fragrance. You can stir-fry it over medium heat.
5. Add the zucchini and stir-fry. Once the surface of the zucchini is lightly cooked...
6. Add the salted fermented shrimp, red chili pepper, and sugar, toss everything together, and pour in 3 tbsp of anchovy broth.
7. Cover with a lid and cook over low heat for about 3 minutes.
Because the zucchini slices are thick, adding a little liquid and cooking this way helps them cook through to the center.
8. Open the lid and stir occasionally to let the remaining liquid reduce down.
When just a little liquid remains, finish by stirring in the toasted sesame oil and toasted sesame seeds.
1. Here are the round squash, 3 small Cheongyang chili peppers, 1 red chili pepper, and 1 egg.
Remove any seeds from the round squash.
2. Shred the squash thinly, finely mince the Cheongyang chili peppers since they are spicy, and roughly chop the red chili pepper.
Combine all the ingredients with 1 egg, Korean pancake mix (or flour), and water to make the batter.
Heat a generous amount of oil in a heated pan and fry until golden brown.
Ppunwife's tips
- Slicing the zucchini too thin makes it mushy and messy when stir-fried.
- Because the zucchini slices are thick, adding a little liquid and cooking with the lid on helps them cook through evenly to the center.
- It is also delicious stir-fried with clam meat, mushrooms, or onions.
FAQ
How do you keep the zucchini from getting mushy when stir-frying?
Slice the Korean zucchini thickly, about 5 mm, so it does not break apart. Salting it for 30 minutes and wiping away the drawn-out moisture before cooking will keep its texture tender-crisp.
What can I substitute if I don't have anchovy broth?
You can use 3 tbsp of plain water instead of broth.
Can I add other ingredients to stir-fried zucchini?
Clam meat, mushrooms, or onions pair very nicely when stir-fried together with the zucchini.
Can I season this with something other than salted fermented shrimp? AI-generated
You can use a small amount of soup soy sauce (guk-ganjang) or tuna extract sauce (chamchi-aek) to season it cleanly.
