What is there not to love about a 10-minute cooked side recipe? This stir-fried Korean zucchini side dish (hobak bokkeum) is sweet and tender with quintessential Korean ingredients such as garlic, sesame seeds and scallions.
Slice the zucchini (courgette) and then cut them into semi circles.
Chop the whole sprig of scallion (spring onion) or green onion.
Mince enough garlic to yield 1 tsp.
Heat a fry pan with av (courgette)ocado oil
Add zucchini, fish sauce and minced garlic. Fry for 2-3 minutes.
Add 2 tbsp of water.
Add scallions (spring onion) or green onion, sesame oil and sesame seeds. Stir fry for another minute.
Place on a serving bowl, garnish with more toasted sesame seeds and serve.
Video
Notes
The preferred zucchini for this Korean side dish is the Korean aehobak. As they are not easy to come by, a regular zucchini will be fine.
For a vegan recipe, substitute with a vegan fish sauce such as Ocean’s Halo, 24 Vegan Fish Sauce or Au Lac Vegan Fish Sauce.
If you don’t like the taste of fish sauce in general, you can substitute it with soy sauce, tamari or oyster sauce for some umami flavours.
You can use either scallion or green onion for this stir-fried zucchini recipe. Green onions with larger bulbs tend to be more pungent if that is your preference.
For a spicy version of this zucchini recipe, you can add Korean gochugaru or red pepper flakes. I would add ½ tbsp at a time, depending on how hot you would like it to be.