Pan-fried Zucchini Side Dish, Hobak Namul (Hobak Bokkeum)
애호박 볶음
Hobak Bokkeum (also called Hobak Namul) is a delicious side dish you can make in a just few minutes. ("Hobak" means zucchini. “Bokkeum" means pan-fried. “Namul" means vegetable side dish.) Hobak bokkeum is also great as a topping for bibimbap. For bibimbap, the zucchini is usually cut into thin strips instead. Korean zucchini, also known as gray squash, is usually thicker than North American zucchini and light green. The flesh is more tender. This recipe is best with Korean zucchini, but you can use the North American variety.
To make this completely vegetarian, just omit saewoojeot (shrimp fish sauce). You can also add a little bit of red chili flakes for a spicy version.
Buy Korean ingredients online here.
Hobak Bokkeum (also called Hobak Namul) is a delicious side dish you can make in a just few minutes. ("Hobak" means zucchini. “Bokkeum" means pan-fried. “Namul" means vegetable side dish.) Hobak bokkeum is also great as a topping for bibimbap. For bibimbap, the zucchini is usually cut into thin strips instead. Korean zucchini, also known as gray squash, is usually thicker than North American zucchini and light green. The flesh is more tender. This recipe is best with Korean zucchini, but you can use the North American variety.
To make this completely vegetarian, just omit saewoojeot (shrimp fish sauce). You can also add a little bit of red chili flakes for a spicy version.
Buy Korean ingredients online here.
INGREDIENTS
shop these ingredients online »| 1½ | Zucchini, Korean (Grey Squash) 애호박 (about 150g) | |
| 1½ | Green Onion 파 | |
| 1 tsp | Garlic (minced) 다진 마늘 | |
| 2½ tbs | Sesame Oil 참기름 | |
| 1 tsp | Salt 소금 | |
| 1 tsp | Shrimp Fish Sauce (Sae Woo Jeot) 새우젓 (optional) | |
| 2½ | Green Chili Pepper 풋고추 (optional, can use red chili pepper) |
Optional Ingredients and Substitutions
Shrimp fish sauce (Saewoojeot): Saewoojeot is a great addition to this dish but you can omit it if you don’t have it or if you don’t like fishy taste. Season with salt instead.
Red chili pepper: Red chili pepper is optional. You can also use green chili pepper instead.
Korean zucchini: Korean zucchini (also known as gray squash) is really the best for this dish, but you can replace it with regular zucchini.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
instructions |
photos |
summary |
|---|---|---|
Ingredient amounts in the recipe instructions are for the default serving size. |
Click to enlarge photos. |
Ingredient amounts in the recipe summary are for the default serving size. |
1. Wash & cutWash and cut zucchini in half length-wise. Then slice the halves into 6mm (a bit thinner than ¼”) to create half moon shaped slices. If the zucchini is thick, cut the halves into 3 lengthwise and slice to create pie shaped slices. |
 |
1
Wash zucchini Cut in half Slice |
2. Salt & remove water (optional)Mix the cut up zucchinis with ½ teaspoon of salt and leave it for 5-10min. Remove water with paper towel. |
 |
2
Mix zucchini
Leave it Remove water with paper towel |
3. Cut vegetablesMince 1 clove of garlic. Chop ½ green onion finely. Thinly slice chili peppers (optional). |
 |
3
Mince 1 clove garlic Chop ½ green onion Thinly slice chili peppers |
4. Mince saewoojeot (optional)Mince saewoojeot (shrimp fish sauce) if there are solids in the sauce. You can use it as it is if you like or you can omit saweoojeot and use salt instead. |
 |
4
|
5. Sauté zucchiniPreheat a pan with 1 tablespoon of sesame oil on medium heat for 1 min. Add zucchini and sauté for about 1 min. |
 |
5
Preheat pan
Add zucchini Sauté Med Heat |
6. Add seasoningAdd ½ teaspoon of minced saewoojoet (shrimp fish sauce), chopped green onions, sliced chili peppers and ½ teaspoon of minced garlic to the pan. Sauté on medium heat for another 1-2 min or until the zucchinis are cooked to your liking. |
 |
6
Add
Sauté Med Heat |
7. ServeServe on a side dish plate. Enjoy! |
 |
7
Serve |
5 min
Comments