Hobak Bokkeum

Hobak Bokkeum is a quick, savory Korean zucchini stir-fry with a clean garlic aroma and a light nutty finish from sesame oil and seeds. Tender-crisp slices of zucchini soak up just enough soy sauce to become deeply flavorful while staying fresh and delicate.

Nutrition · per serving

63kcal

2.2gProtein

5.8gCarbs

3.9gFat

1.8gFiber

2 servings

Ingredients

9 items

For the stir-fry

zucchini300 g

garlic, minced10 g

scallion, thinly sliced20 g

neutral oil5 ml

soy sauce10 ml

sesame oil5 ml

sesame seeds3 g

fine salt1 g

ground black pepper0.5 g

Tips

•For the best texture, use small to medium zucchini with firm flesh and few seeds.
•A wide pan helps moisture evaporate quickly so the zucchini stir-fries instead of steaming.
•If you want a more traditional savory depth, a pinch of soup soy sauce can be used in place of part of the regular soy sauce, but keep the total amount similar.

Steps

1
Wash the zucchini, then cut it into thin half-moons about 4-5 mm thick. Mince the garlic and thinly slice the scallion, keeping a little scallion aside for garnish. Having everything ready is important because this dish cooks very quickly.
300 g zucchini10 g garlic, minced20 g scallion, thinly sliced
2
Heat a wide frying pan or skillet over medium-high heat. Add the neutral oil, then add the garlic and most of the scallion. Stir for about 20-30 seconds just until fragrant; do not let the garlic brown or it can turn bitter.
5 ml neutral oil10 g garlic, minced20 g scallion, thinly sliced
3
Add the zucchini, salt, and black pepper. Stir-fry for 2-3 minutes, tossing frequently, until the zucchini is just tender but still slightly crisp. If the pan looks dry, keep tossing rather than adding more oil to maintain the low-fat style.
300 g zucchini1 g fine salt0.5 g ground black pepper
4
Add the soy sauce and sesame oil, and stir-fry for 30-60 seconds more until the zucchini is evenly seasoned and glossy. Turn off the heat as soon as the zucchini softens; overcooking can make it watery.
10 ml soy sauce5 ml sesame oil
5
Transfer to a serving dish and sprinkle with the reserved scallion and sesame seeds. Serve immediately as a light side dish with rice or alongside other Korean dishes.
20 g scallion, thinly sliced3 g sesame seeds

Origin & History

Hobak bokkeum is a classic Korean banchan, or small side dish, made by quickly stir-frying squash or zucchini with simple seasonings. It reflects the Korean home-cooking tradition of turning everyday vegetables into flavorful, balanced accompaniments that can be prepared in minutes.

korean zucchini vegan lowfat banchan stir-fry

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Steps

Wash the zucchini, then cut it into thin half-moons about 4-5 mm thick. Mince the garlic and thinly slice the scallion, keeping a little scallion aside for garnish. Having everything ready is important because this dish cooks very quickly.

300 g zucchini10 g garlic, minced20 g scallion, thinly sliced

Heat a wide frying pan or skillet over medium-high heat. Add the neutral oil, then add the garlic and most of the scallion. Stir for about 20-30 seconds just until fragrant; do not let the garlic brown or it can turn bitter.

5 ml neutral oil10 g garlic, minced20 g scallion, thinly sliced

Add the zucchini, salt, and black pepper. Stir-fry for 2-3 minutes, tossing frequently, until the zucchini is just tender but still slightly crisp. If the pan looks dry, keep tossing rather than adding more oil to maintain the low-fat style.

300 g zucchini1 g fine salt0.5 g ground black pepper

Add the soy sauce and sesame oil, and stir-fry for 30-60 seconds more until the zucchini is evenly seasoned and glossy. Turn off the heat as soon as the zucchini softens; overcooking can make it watery.

10 ml soy sauce5 ml sesame oil

Transfer to a serving dish and sprinkle with the reserved scallion and sesame seeds. Serve immediately as a light side dish with rice or alongside other Korean dishes.

20 g scallion, thinly sliced3 g sesame seeds