Aehobak Bokkeum (Stir-Fried Zucchini) with Saeujeot
A home-style side dish of tender-crisp Korean zucchini stir-fried with salted fermented shrimp for deep umami 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 side dish uses in-season Korean zucchini sliced slightly thick to preserve its tender-crisp bite. Cooking it covered with salted fermented shrimp solids and a small amount of water lets the seasoning seep in evenly, giving it deep umami. It is not spicy, uses approachable ingredients, and comes together easily.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Korean zucchini (aehobak)1
- Red chili pepper1/2
- Water4 tbsp
Seasoning
- Minced garlic1 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp (solids only)
- Toasted sesame oil (or perilla oil)1 tbsp
- Toasted sesame seeds1/2 tbsp
- The red chili pepper is mainly for color, so 1/2 is plenty, or you can skip it altogether.
- Adding the liquid from the salted fermented shrimp makes the dish too salty, so scoop out just the solids.
- It is also delicious if you stir-fry it with shrimp or clam meat added.
Steps
Prepare the ingredients
Prepare 1 Korean zucchini; the red chili pepper is just for color, so 1/2 is plenty, or you can omit it.
You only need 1 tbsp of salted fermented shrimp solids, which plays a key role in the seasoning.
Adding the liquid makes it too salty, so just scoop out the solids.
Slice the ingredients
Slice the ingredients
Cut the Korean zucchini in half lengthwise, then slice it into 3 to 4 mm thick pieces.
Slicing it on the slightly thick side helps keep that tender-crisp bite when stir-fried.
Cut the red chili pepper in half, remove the seeds, and slice into thin strips.
Stir-fry
Stir-fry
Heat oil in a hot pan, add 1 tbsp minced garlic, and stir-fry until fragrant.
Add the sliced Korean zucchini and stir-fry.
Once the surface is lightly cooked...
Add 1 tbsp salted fermented shrimp and 4 tbsp water, toss to combine, and cover with a lid.
Cook for about 1 minute, stir lightly, then cover with the lid again and cook for about 1 minute 30 seconds.
This helps the salted fermented shrimp season the Korean zucchini all over and lets it cook tenderly.
Add the red chili pepper, cook briefly, taste, and adjust with salt if it is bland.
To keep the zucchini from getting mushy, do not cook it completely; that keeps the tender-crisp bite.
Turn off the heat, add 1 tbsp toasted sesame oil and 1/2 tbsp toasted sesame seeds, mix gently, and you are done.
Ppunwife's tips
- Slicing the zucchini on the slightly thick side helps maintain a tender-crisp bite when stir-fried.
- Adding the salted fermented shrimp and water and cooking covered helps season the Korean zucchini all over and cook it tenderly.
- To keep the zucchini from turning mushy, do not cook it completely so it retains its tender-crisp texture.
FAQ
Can I add the salted fermented shrimp along with its liquid?
Adding the liquid can make the dish overly salty, so it is best to scoop out and use only the solids.
How can I keep the Korean zucchini from getting mushy and retain its texture?
Slice it slightly thick to 3 to 4 mm, and turn off the heat when it is slightly undercooked rather than fully cooked to preserve its tender-crisp bite.
Can I skip the red chili pepper if I do not have it?
The red chili pepper is used mainly for color, so you can leave it out if you do not have any on hand.
Are there other ingredients that go well in this dish?
Seafood such as shrimp or clam meat pairs wonderfully when stir-fried together to taste.
