This Korean Zucchini Side Dish is one of those humble little recipes that has become a staple in my kitchen. It’s quick, simple, and so satisfying. I love serving it alongside a big spread of rice, grilled meats, and kimchi—it really ties everything together with its fresh, garlicky bite. It’s one of those dishes that makes you appreciate how just a few good ingredients can create something truly memorable.
Why This Will Be Your Go-To Side Dish
This is honestly one of those recipes I pull out when I want to feel a little fancy without doing anything complicated. I remember first trying this at a local Korean restaurant, amazed at how light yet flavorful it was.
The best part is that it doesn’t overpower the meal—it supports it. When I serve it at home, my family ends up reaching for seconds even before the main dish is finished. It’s that crisp, refreshing crunch, paired with the warmth of garlic and a nutty hint of sesame oil, that keeps everyone coming back for more.
And let’s be real: it’s also my trick for sneaking extra veggies into dinner without any complaints.
What Is Hobak Bokkeum?
Hobak bokkeum is one of those classic Korean side dishes that seems so simple you might overlook it—but you really shouldn’t. It’s the kind of “banchan” you find on every Korean dinner table, showing up to balance out richer, spicier mains.
Whenever I make it, I think of those beautiful, varied Korean meals where every little side dish is carefully chosen. This one is such a great example of Korean cooking philosophy: respect the vegetable’s natural flavor but give it just enough seasoning to make it shine.
At home, I usually just use regular zucchini because it’s easy to find. But if you come across Korean zucchini (aehobak), do yourself a favor and try it. It has a slightly softer texture and sweeter taste that makes it even better in this dish.
Ingredients
This recipe is proof you don’t need a huge shopping list to make something great.
Whenever zucchini is in season and cheap at the market, I buy a big bag specifically for this. A few cloves of garlic, green onion, a splash of sesame oil—it’s all pantry staples at my place.
One small thing I always tell people: don’t skip the toasting step for sesame seeds if yours aren’t pre-toasted. A quick toast in a dry pan brings out so much more of their nutty aroma. It really does make a difference.
If you’re out of avocado oil, I’ve used olive oil plenty of times. The flavor is a little fruitier, but still works great.
Ingredient Substitutions
For the zucchini, if you see those pale green Korean zucchinis at the Asian grocery store, grab them! They’re so tender and sweet. But honestly, regular zucchini from the farmer’s market is just fine.
For the green onion vs. scallion debate—I use them interchangeably without a second thought.
Sometimes I even drizzle a little extra sesame oil at the end for that deep, nutty finish. And if you’re feeling adventurous, try adding a splash of fish sauce for an umami boost. I’ve done it when serving this alongside grilled meats—it’s fantastic.
How to Make the Dish
This is the part I always emphasize to friends: don’t overthink it.
Yes, salting and squeezing the zucchini might seem like an extra step, but it’s the key. I remember the first time I skipped it, the zucchini turned out a soggy mess. Lesson learned! Now I always take the extra minute to really squeeze out that water.
And don’t be afraid to use your hands for this part—it’s the best way to do it. My kids love “helping” with this, though it usually turns into a zucchini-water-throwing contest.
When you sauté it, keep the heat at medium to medium-high and really watch it. One minute is usually perfect. You want it just tender, but still with some bite. It’s not supposed to be mush.
Tips on Slicing the Zucchini
Honestly, my mandoline is one of my favorite kitchen tools for this. Not only does it make beautiful, even slices, but it’s just faster.
If you’re using a knife, take your time to get those thin disks. I like aiming for a little thicker than a coin—thin enough to cook quickly but not so thin they fall apart.
One time I tried paper-thin slices thinking it’d look pretty, but they turned to mush in the pan. Now I know better.
Variations
This dish is such a blank canvas for flavor.
When I’m cooking for myself, I love adding a sprinkle of gochugaru to bring some heat. Or I’ll chop up a jalapeño for a fresh kick.
My Korean friends introduced me to adding saeujeot—the tiny salted shrimp. The first time I tried it, I wasn’t sure, but now I’m hooked. It’s salty, funky, and so addictive.
When I make this for guests, I often serve a mild version with chili flakes on the side so people can adjust the heat themselves.
Serving Suggestions
This dish is my go-to when I’m putting together a Korean-inspired spread at home.
Picture this: steamed rice, a big plate of bulgogi, kimchi, and this zucchini banchan on the side. It just feels right.
But honestly? I’ll often throw it next to grilled chicken, a simple baked salmon, or even a big salad. It’s so versatile.
I’ve even added leftovers to a rice bowl with a fried egg on top for a quick lunch. It’s light, flavorful, and somehow makes the whole meal feel more special.
Common FAQ
What does Korean zucchini taste like?
It’s like regular zucchini but a little sweeter and more tender. Perfect for stir-frying.
Is zucchini good for you?
Absolutely! It’s low in calories but full of vitamins and minerals. I love how light I feel after eating a meal full of veggies like this.
Storage and Make-Ahead
If there’s one tip I really want to share, it’s this: chill it before serving!
I almost always make it in the morning or the night before. The flavors meld so beautifully in the fridge, and that cold, garlicky crunch is unbelievably satisfying on a warm day.
I keep mine in a glass container in the fridge for up to 4 days, though it’s usually gone by day two. If you’re prepping for a big meal, this is such a great side to make ahead so you can focus on the mains when guests arrive.
Korean Zucchini Kimchi
Korean zucchini side dish (hobak bokkeum or hobak namul) with stir-fried Korean zucchini is crunchy & refreshing. An easy-to-make side dish!
Ingredients
- 30 oz zucchini (4 medium size)
- 2.5 tsp coarse sea salt
- 0.4 oz garlic (2 large cloves)
- 2 bulbs green onions, chopped, plus more for garnish
- 1 tbsp avocado oil
- 2–3 tsp toasted sesame oil, plus more for garnish
- 1 tbsp toasted white sesame seeds, plus more for garnish
Instructions
- Trim both ends of the zucchini and use a mandoline slicer to cut it into thin, round discs.
- In a large mixing bowl, add the zucchini slices and sprinkle with salt. Use your hands to gently rub the salt evenly into each slice. Set aside for about 20 minutes to pull out excess moisture.
- Meanwhile, finely mince the garlic and chop the scallions.
- After 20 minutes, gently squeeze out the extra water from the zucchini with your hands and set it aside on a large plate.
- In a large sauté pan, preheat over medium heat until warm. Add the avocado oil, turn the heat up to medium-high, add the zucchini, and sauté for 1 minute.
- Add the garlic, green onions, sesame oil, and sesame seeds. Sauté for 1 minute, then turn off the heat.
- Transfer the zucchini to a large serving plate and garnish with extra scallion, sesame seeds, and oil. Serve at room temperature or chilled.
Notes
- This dish tastes even better after it’s chilled, making it perfect for meal prep! Serve cold or at room temperature.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 206Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 974mgCarbohydrates 5gFiber 2gSugar 3gProtein 2g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Tips
- Use a mandoline for quick, even slicing. It saves time and makes you feel like a pro.
- Salt and squeeze the zucchini well. It’s the secret to avoiding a watery dish.
- Chill before serving for the best texture and flavor. This is a dish that actually improves with a little patience.
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