Tender-Crisp and Savory Aehobak Bokkeum (Stir-Fried Zucchini)
A stir-fried Korean zucchini side dish seasoned with salted fermented shrimp and sliced thickly to preserve its tender-crisp texture.
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-fried side dish features Korean zucchini sliced thickly to bring out its distinctive tender-crisp texture. Seasoned with salted fermented shrimp, it highlights a rich blend of savory umami and natural sweetness. With its clean, mild finish, it works wonderfully as an everyday side dish or as a bibimbap topping.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Korean zucchini (aehobak)1
Seasoning
- Salted fermented shrimp (saeujeot)1 tbsp (shrimp solids only)
- Water4 tbsp
- Minced garlic1 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1/2 tbsp
- Including the liquid from the salted fermented shrimp makes it too salty, so use only the shrimp solids. If you are using only the liquid, reduce the amount to 1/2 tbsp.
Steps
Prepare the ingredients
All you need is 1 Korean zucchini and the solids from salted fermented shrimp to take care of the seasoning.
Slice the ingredients
Trim off both ends of the Korean zucchini, cut it in half lengthwise, and slice it into pieces about 0.5 cm thick.
If sliced too thinly, it will turn mushy without any bite, so slice it slightly on the thicker side.
Finely chop the salted fermented shrimp.
Including the liquid from the salted fermented shrimp makes it too salty, so use only the shrimp solids. If you are using only the liquid, reduce the amount to 1/2 tbsp.
Stir-fry in garlic oil
Add cooking oil and 1 tbsp of minced garlic to a pan, and once it becomes fragrant, stir-fry the Korean zucchini just until the surface is cooked.
Season with salted fermented shrimp
Add the salted fermented shrimp and 4 tbsp of water.
Stir everything together, and once it begins to boil...
Steam and stir-fry
Cover with a lid and cook for about 1 minute 30 seconds as if letting it steam, stirring occasionally.
Once the zucchini becomes translucent, remove the lid and stir-fry briefly over high heat to let the moisture evaporate.
When it is cooked through while still retaining its tender-crisp texture without turning mushy, turn off the heat and finish with 1 tbsp of toasted sesame oil and 1/2 tbsp of toasted sesame seeds.
Done
Even with just salted fermented shrimp for seasoning, it clings right to the palate with rich savory umami and sweetness.
It is the clean, natural sweetness of the zucchini itself.
It makes a wonderful side dish for rice, and stir-fried simply like this, it is also great as a bibimbap topping.
The weather is clear and the temperature has warmed up nicely.
A pleasant start to the week.
Ppunwife's tips
- If sliced too thinly, it will turn mushy without any bite, so slice it slightly on the thicker side.
- Including the liquid from the salted fermented shrimp makes it too salty, so use only the shrimp solids. If you are using only the liquid, reduce the amount to 1/2 tbsp.
FAQ
How should I adjust the amount if using only the liquid from the salted fermented shrimp?
The liquid from salted fermented shrimp has a very strong saltiness, so if you use only the liquid instead of the shrimp solids, reduce it to 1/2 tbsp for the right seasoning.
Is there a trick to stir-frying Korean zucchini without it turning mushy?
Slice the Korean zucchini thickly to about 0.5 cm, cook it covered to let it steam, and then uncover and stir-fry over high heat to evaporate the moisture. This preserves its tender-crisp texture.
What can I substitute if I do not have salted fermented shrimp? AI-generated
Generally, you can use a small amount of fish sauce (anchovy fish sauce or sand lance fish sauce), soup soy sauce (guk-ganjang), or salt for a clean, simple seasoning.
