Korean Zucchini Stir Fry (Hobak Bokkeum)

Holding a bowl of Korean zucchini stir fry.

5 from 1 vote

Korean Zucchini Stir Fry (Hobak Bokkeum)

Korean zucchini stir fry is incredibly easy and quick to make, using minimal seasonings that you likely already have at home. Enjoy a delicious, light, and healthy dish perfect with any Korean meal.

Prep Time3

Cook Time5

Total Time8

Course: Side dishes

Cuisine: Korean

Keyword: hobak bokkeum, Korean zucchini side dish, zucchini stir fry

Servings:

Calories: 63kcal

Author: Sue Pressey

Ingredients

1 Tbsp cooking oil
1 tsp minced garlic
1 onion (70g, 2.5 ounces), julienned
1 zucchini (250g, 8.8 ounces), julienned
1/2 tsp fine sea salt or more to taste
1 tsp sesame oil
1 tsp sesame seeds

Instructions

Heat the pan over low heat and add cooking oil, spreading it evenly. (If the heat is too high, it will burn the garlic and onion quickly in the next step.)
Cook the garlic until it’s lightly golden (about 5 to 10 seconds), then add the onion and stir until it becomes translucent (about 30 seconds).
Add the zucchini and increase the heat to medium. Stir frequently and season evenly with salt. (If you don’t season evenly, some patches might turn out too salty.) Cook for about 3 to 4 minutes, or until the zucchini is fully tender.
Drizzle in the sesame oil and sprinkle sesame seeds, giving it a quick stir. Remove from the heat. Serve with a bowl of rice and other Korean side dishes.

Notes

To store, let the cooked zucchini cool completely, then transfer it to an airtight container and store it in the refrigerator. It should stay fresh for up to 3-4 days. You can enjoy the leftovers cold, with no need to reheat! But if you prefer to serve it warm, you can briefly reheat it in the microwave.

Nutrition