Savory, Tender Aehobak Bokkeum (Stir-Fried Zucchini)
A tender Korean zucchini side dish seasoned with salted fermented shrimp and gently steamed to perfection.
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 is seasoned with salted fermented shrimp to bring out the natural sweetness and clean savory depth of Korean zucchini. Covering the pan to let it gently steam and finishing it with residual heat keeps the zucchini from getting mushy and leaves it neatly intact. Made with simple ingredients, it easily yields 3 to 4 servings of a daily side dish.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Korean zucchini (aehobak)1
- Onion1/2 (small)
- Red chili pepper1
Seasoning
- Minced garlic1 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Water4 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1/2 tbsp
- For the salted fermented shrimp, measure 1 tbsp focusing mostly on the shrimp solids.
- You can omit the red chili pepper.
- Mincing the salted fermented shrimp finely helps distribute the seasoning evenly throughout the dish.
Steps
Slice the ingredients
Today, I sliced it on the thinner side.
Trim both ends off the Korean zucchini, slice it in half lengthwise, and cut it into half-moons about 0.3 cm thick.
If you prefer a thicker slice with a crisp-tender bite, you can slice it to about 0.5 cm.
Thinly slice the onion, roughly remove the seeds from the red chili pepper, and slice it thinly on a diagonal.
Mincing the salted fermented shrimp finely helps distribute the seasoning evenly throughout the dish.
Stir-fry the Korean zucchini
Heat oil in a pan, add 1 tbsp minced garlic, and once the aroma rises, add the Korean zucchini.
Once the surface is evenly coated with oil...
Add 1 tbsp minced salted fermented shrimp and 4 tbsp water, then mix well.
If you get more liquid than solids from the salted fermented shrimp, it can become quite salty, so adjust by starting with 1/2 tbsp.
Add secondary ingredients and finish
Cover with a lid and let it steam for 1 to 2 minutes, stirring occasionally until translucent.
Open the lid, add the remaining ingredients—the onion and red chili pepper—and...
Stir-fry until the liquid evaporates and the onion softens slightly, and the Korean zucchini will be cooked just right.
Cook until the zucchini is not completely transparent and let the residual heat finish cooking it so that it keeps a neat shape and a pleasant bite.
Taste and season with salt if it is bland...
Finish by adding 1 tbsp toasted sesame oil and 1/2 tbsp toasted sesame seeds, then toss to combine.
Finish
Aehobak bokkeum is complete.
The rich umami from the salted fermented shrimp gives this stir-fried zucchini an elegant flavor.
If you stir it too much while stir-frying, the zucchini flesh will tear and look messy.
Briefly letting it steam in between keeps it from breaking down and helps preserve its shape and texture.
Ppunwife's tips
- If you get more liquid than solids from the salted fermented shrimp, it can become quite salty, so adjust by starting with 1/2 tbsp.
- Cook until the zucchini is not completely transparent and let the residual heat finish cooking it so that it keeps a neat shape and a pleasant bite.
- If you stir it too much while stir-frying, the zucchini flesh will tear and look messy. Briefly letting it steam in between keeps it from breaking down and helps preserve its shape and texture.
FAQ
How can I stir-fry Korean zucchini without it breaking or turning mushy?
Avoid stirring too frequently; cover with a lid to let it steam for 1 to 2 minutes, then turn off the heat before it turns completely translucent and let the residual heat finish cooking it to keep its neat shape.
What should I keep in mind when seasoning with salted fermented shrimp?
Use mostly the shrimp solids, as adding too much brine can make it overly salty. It is best to start with half a tablespoon and adjust to taste.
How thick should I slice the Korean zucchini depending on the desired texture?
Slice it into half-moons about 0.3 cm thick for a soft and delicate texture, or about 0.5 cm thick if you prefer a thicker, crisp-tender bite.
Is the red chili pepper required?
The red chili pepper is not an essential ingredient, so you can omit it depending on your preference or what you have on hand.
