You likely have your go-to recipes for this summer veggie bounty, but if you're looking for a new way to wake up your zucchini, I'd suggest making hobak bokkeum, an easy Korean dish that celebrates zucchini for the star it is. Bonus, it’s ready in about 10 minutes. Who doesn’t love that?
Zucchini isn’t the star of many dishes, but this Korean way of transforming this humble veggie makes it stand out with its simplicity, freshness and flavor. And you only need a few pantry staples, like garlic, sesame oil and scallions, to give it a try at home. Here's what you need to know.
All you’ll need to make hobak bokkeum is zucchini, salt, garlic, scallion, sesame oil, sesame seeds and cooking oil. Classic salt substitutes are saeujeot (fermented and salted tiny shrimp) or fish sauce. There are many recipes out there, but here’s how to make a simple version of hobak bokkeum inspired by blogger Korean Bapsang.
Next, add the finely chopped scallions, sesame oil and crushed sesame seeds. Cook until the zucchini softens but isn’t mushy. Taste again and adjust the salt if necessary.
Tips to Remember When Making Hobak Bokkeum
For the best version of this dish, keep these tips in mind.
Look for Korean zucchini.
Traditional versions of hobak bokkeum use aehobak, a Korean zucchini, which you can find at some Asian markets. It looks similar to a Western zucchini, but it’s thinner and has smoother skin. The flesh is also more delicate, which makes it even more important to go easy on the seasonings. If you're using Korean zucchini, be gentle and don’t overcook it.
Spice it up.
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