Hobak Bokkeum (Stir-Fried Zucchini) with Savory Clams
A summer side dish of squash stir-fried with salted fermented shrimp and chewy clam meat to bring out rich 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 →
This stir-fry combines the sweet taste of in-season squash with clam meat and salted fermented shrimp for deep, savory umami. Stir-frying the squash and clam meat in garlic oil and then covering the pan to cook until tender-crisp yields a wonderful banchan. Made easily with simple everyday ingredients, it is perfect for daily home meals.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Squash1, 300 g
- Clam meat2, 70 g (worth)
- Red chili pepper1
Seasoning
- Salted fermented shrimp (saeujeot)1 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oila little
- Toasted sesame seeds
- Using 1 Korean zucchini (aehobak) instead of round squash will give you a similar amount.
- Instead of clam meat, you can prepare other clam meat such as Manila clams, or omit it altogether.
- If you do not have salted fermented shrimp, use salt or soup soy sauce instead.
Steps
1. I prepared 1 small round squash.
Using 1 Korean zucchini (aehobak) will give you a similar amount.
2. Slice the squash into half-moons or cut into 1/4 rounds about 0.7 cm thick.
Chop the clam meat into bite-sized small pieces.
You can prepare other clam meat such as Manila clams, or leave it out.
Cut the red chili pepper in half lengthwise, shake out the seeds, and slice thinly.
3. Heat cooking oil in a heated pan, add the minced garlic, and stir-fry briefly to release its fragrance.
4. Add the squash and clam meat, and stir-fry until the squash is evenly coated with the oil.
5. Add the red chili pepper and salted fermented shrimp, and mix well...
Finely mincing or grinding the salted fermented shrimp gives a neat and clean finish.
If you do not have salted fermented shrimp, substitute salt or soup soy sauce instead.
6. Reduce the heat to low, cover with a lid, and let it sit for 2–3 minutes so the squash absorbs the seasoning evenly
and cooks tender.
7. A shallow layer of liquid will have formed from the clam meat.
If you do not add clam meat, adding about 2 tbsp of water right before covering with the lid helps it cook to a nice tender-crisp texture.
Open the lid and stir-fry until the liquid reduces down...
8. Once the liquid has reduced, finish by adding toasted sesame oil and toasted sesame seeds.
Ppunwife's tips
- Finely mincing or grinding the salted fermented shrimp gives a neat and clean finish.
- If you do not add clam meat, adding about 2 tbsp of water right before covering with the lid helps it cook to a tender-crisp texture.
FAQ
Can I use a different squash instead of round squash?
If you use 1 Korean zucchini (aehobak), you will get a similar quantity.
How do I season the dish if I do not have salted fermented shrimp?
If you do not have salted fermented shrimp, you can season it by substituting salt or soup soy sauce (guk-ganjang).
How do I cook it if I make it without clam meat?
If omitting the clam meat, adding about 2 tbsp of water right before covering with the lid helps cook the squash tender and tender-crisp.
Is it okay to use other kinds of clam meat instead of the specified clam meat?
You can use other types of clam meat such as Manila clams, or you may omit it if you prefer.
