Finding the ingredients
You can open unfamiliar ingredients directly from the list. Many Korean pantry basics are easiest to find in Asian grocery stores or online, while fresh ingredients can often be handled more flexibly.
Hobak Bokkeum (Korean Stir-Fried Zucchini, 애호박볶음)
Category: Side dishes🕒 15 mins🍽️ 2 servings
From my kitchen
How I cook this at home
I keep this recipe practical for everyday cooking: clear steps, linked ingredients, and small notes from my kitchen so you can make it realistically in Germany too.
My notes for this recipe
Hobak bokkeum is a simple Korean stir-fried zucchini side dish. It goes very well with rice and also works as a topping for bibimbap. I make it often at home because zucchini is easy to find in Germany and the dish comes together quickly.
Traditionally, hobak bokkeum can be seasoned with saeujeot, Korean salted tiny shrimp. You can often find saeujeot in the freezer section of Korean or Asian grocery stores. If you do not have it or do not want to buy it just for this recipe, salt works fine as a substitute.
For a vegetarian version, leave out the saeujeot and tuna sauce or fish sauce, and season with salt or a little soy sauce instead. For babies or small children, use very little seasoning or leave out the salty ingredients.
Quick tips
- Read the ingredients and steps once before you start.
- Prepare the sauce, vegetables, and toppings first so cooking feels calmer.
- Adjust the final flavor gently with soy sauce, salt, sugar, or sesame oil.
How I cook it
Cut the zucchini into slices or half-moons about 0.7 cm thick. Do not cut it too thin, or it can become too soft while cooking.
Cut the onion into similar thick pieces. Slice the green onion into small rings.
Heat oil in a pan. Add the green onion and minced garlic, and stir-fry over medium-low heat for about 3 minutes until fragrant.
Add the onion and stir-fry over medium heat for about 2 minutes, until it starts to turn slightly translucent.
Add the zucchini. Add saeujeot and stir-fry everything gently together. If you are not using saeujeot, season with a little salt instead.
When the zucchini is cooked but still slightly firm, finish with sesame seeds and sesame oil. Mix gently and serve right away.
Small notes
Cut the zucchini into slices or half-moons about 0.7 cm thick. Do not cut it too thin, or it can become too soft while cooking.
Cut the onion into similar thick pieces. Slice the green onion into small rings.
Heat oil in a pan. Add the green onion and minced garlic, and stir-fry over medium-low heat for about 3 minutes until fragrant.
Add the onion and stir-fry over medium heat for about 2 minutes, until it starts to turn slightly translucent.
Add the zucchini. Add saeujeot and stir-fry everything gently together. If you are not using saeujeot, season with a little salt instead.
When the zucchini is cooked but still slightly firm, finish with sesame seeds and sesame oil. Mix gently and serve right away.
Ingredients you can open and learn about
Small questions that often come up
Can beginners make this recipe?
Yes. Read through the steps once and prepare the ingredients first. That makes the recipe much easier to follow.
Where can I find Korean ingredients?
Asian grocery stores, Korean online shops, and larger supermarkets with an Asian section are usually the easiest places to start.