It's peak summer produce season, with tomatoes, eggplant, corn and zucchini all popping up in grocery stores and farmers' markets and maybe even in your own garden. These summer gems are fleeting, so now is the time to make the most of what the season has to offer.
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?
Hobak bokkeum translates to "stir-fried zucchini" and it's delicious with meaty Korean dishes, like bibimbap (beef bowls), galbi (short ribs) or bulgogi (barbecue beef). If you’ve ever had a Korean meal, you’ve probably seen hobak bokkeum served along with other little side dishes (also known as banchan) like kimchi, spicy cucumber salad (oi muchim) and pickled vegetables (jangajji).
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.
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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.
Slice one medium zucchini in half lengthwise, then into half-moon shapes. Heat some cooking oil in a large pan over medium-high heat. Add the zucchini and salt (or a substitute mentioned above) to the pan and cook for 2 to 3 minutes. Add 2 tablespoons of water while cooking; add another tablespoon more if the water evaporates.
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.
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Tips to Remember When Making Hobak Bokkeum
For the best version of this dish, keep these tips in mind.
Zucchini doesn’t need to be drenched in sesame oil, which can overpower the flavor of the squash. Add a little bit, taste, then add more if needed.
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.
Some hobak bokkeum recipes add a pinch of Korean red pepper flakes (gochugaru) or shredded red pepper (shilgochu) for some subtle spice.
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