• Skip to primary navigation
  • Skip to footer navigation
  • Skip to footer-bottom navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar

Kimchimari

Authentic Korean recipes even YOU can cook!

Free Korean BBQ Cookbook! TAP HERE to GET IT
POPULAR: our 10 takeout favorites
Facebook YouTube Instagram Pinterest Twitter

Authentic Korean Recipes Anyone Can Cook

  • New to Korean cooking? Start Here
  • Recipes
    • Recipe Index
    • Recipes by Alphabet
    • Latest on the Blog
  • Ingredients
    • Korean Ingredient Glossary
    • Pantry Essentials
    • Pantry – Beyond Essentials
    • Korean Ingredients in Depth
  • How To
    • Cooking Basics + Tips
    • Buy + Use
    • Meal Plan
    • Make from scratch
    • Korean Veg Garden
  • Travel
  • Videos
    • Video Recipes
    • Web Stories
  • About
    • About Me
    • Press Interviews and Mentions
  • New to Korean cooking? Start Here
  • SHOP
  • Free Korean BBQ Cookbook! TAP HERE to GET IT
  • Facebook YouTube Instagram Pinterest Twitter
Home Vegetables

Hobak Bokkeum (Stir-Fried Zucchini)

gf df lc
Posted:10/09/20209 Comments
Recipe Print

Hobak Bokkeum (Stir-Fried Zucchini) is a very simple Korean stir-fried zucchini side dish that’s really yummy in a feel-good kind of way. It’s made with just a few ingredients but highlights the delicate flavor of the Korean summer squash perfectly – bringing out the wonderful natural sweetness of the courgette.

Hobak Bokkeum in white shallow dish on white linen
Hobak Bokkeum (Stir-Fried Zucchini side dish)

Hobak Bokkeum (호박 볶음) – also sometimes called Hobak Saewoojeot Bokkeum 호박 새우젓 볶음 – is among my absolute top 3 favorite Korean squash recipes to make – along with Hobak Jeon and Hobak Buchimgae.

But I know.. it took me too long to post this recipe..It’s because I never perfected it – the way I remember eating them as a kid. This humble dish is one of those dishes that reminds me of the times of visiting my dad’s farm and being treated to very simple but absolutely scrumptious meals cooked by the caretaker’s wife.

When she served the meal to us – with her rough hands showing the wear and tear of working hard all day on the farm – she would always apologize to us –

“반찬이 너무 없어서 어쪄죠…. 에구..그리고 다 푸성귀 뿐이네요.” meaning, so sorry that there are so few banchan and that it’s all vegetables (푸성귀 puseong gwi)… Me being a foodie and a meat lover, I was secretly worried that there wouldn’t be yummy things to eat…lol

But to my surprise, everything tasted really delicious. I always enjoyed everything that she cooked. Now when I think back, it probably was a combination of freshly picked vegetables + awesome seasoning jangs (gochujang, doenjang, ganjang) that she fermented for months from scratch. Oh how I miss having these Sigol Bap 시골 밥.. (sigol means countryside)… 😍

So I have not made this dish in years because I was not happy with the results the first few times and I have to admit, I also never spent the time to actually perfect it.

Curiously sweet (not the kind you get from adding sugar), slightly still crunchy and wonderfully full of umami savory flavor that comes from saewoojeot with a hint of garlic in the background. That’s the flavor I wanted.

But now I have done it!! 🎉 And I’m now happy to share it with you all.

Chef’s Tips for making best Hobak Bokkeum

  • Use Korean Sqaush/Aehobak if you can. Korean summer squash is more tender, juicy and sweeter than regular green zucchini and that is what makes this dish extra delicious. If you can’t find that, young Tatuma Squash or something similar is a good substitute. Also, you may add a hint of sugar if your zucchini doesn’t have any sweetness after cooked.
  • Saewoojeot (fermented mini shrimps) – is the core seasoning ingredient in this dish but if you can’t find it, you can substitute Guk Ganjang + sea salt or a splash of common fish sauce + sea salt should work.
  • Use Perilla Oil if you can but Sesame Oil will work just fine
  • Optionally, add sliced fresh red chili or Silgochu 실고추 (dried red pepper threads) or even some red chili pepper powder and make it SPICY. In my case, I didn’t have and fresh red chili so I just added some silgochu. Add sliced onions for extra sweet flavor.
  • For best green color, cool the stir-fried zucchini quickly by spreading it out on a plate. If your squash has a lot of seeds, you can also just hollow out the center and cook the flesh part only.

Serving Suggestions

  • Serve warm or at room temperature as a side dish to any meal. My favorite way is to highlight this dish by having it with rice and maybe some soup.
  • Add Hobak Bokkeum to Bibimbap!

BTW, I know summer is now gone but next summer, if you want to grow your own squash, you can read about my 9 Korean vegetables to grow in spring and plant some next spring. Here’s a picture from my garden with my squash growing and growing..

top view of korean vegetable garden of squash and cucumber
Korean Vegetable Garden (Left – Korean chili peppers, Center and Right – Aehobak Squash)

Shall we get started?!

Step-by-Step Instructions

  1. Cut squash/zucchini into 0.25 inch/6 mm thick slices which is a pretty thick slice. Don’t cut too thin. Then cut into equal sizes. If using Korean round Aehobak like this one, cut into quarters like below. If using common long zucchini, cut into 1/2 circle. step by step images of slicing squash then cutting into quarters
  2. Chop Saewoojeot (fermented shrimps) until it looks like this. When scooping out Saewoojeot from the jar, try to take out the shrimps but not the brine. Too much of the additional brine will make it too salty. Saewoojeot is what really makes the unique flavor of Hobak Bokkeum but if you don’t have it, substitute good sea salt or gukanjang.saewoojeot being chopped on wooden cutting board
  3. In a bowl, add cut squash and chopped saewoojeot and mix gently. – with your hands or a spoon. Try not to damage the squash as you mix. Let it sit for 30 minutes. Turning over 2-3 times during.2 images with top one having saewoojeot added to squash slices then picture of it all mixed
  4. While you wait, chop fresh garlic and green onions. Optionally, you can also add some thin slices of fresh red chili peppers. Measure water and have it ready.
  5. Saute chopping garlic In a frying pan (medium-high heat) in Perilla OR Sesame oil. Saute until it starts to bubble but not browned (less than 1 minute).garlic cooking in oil in frying pan
  6. Stir-fry squash in the same frying pan (medium-high but reduce to medium heat if it’s cooking too quickly) from above by pouring out everything from the bowl with the squash from 3 – including any liquid that has come from the squash. Also, Add water (about 1-2 Tbs)stir-frying seasoned zucchini in frying pan
  7. Stir-fry for 3~4 minutes between medium-high to medium heat (longer if you are cooking a larger amount than in my basic recipe) until zucchini is lightly cooked and most of the liquid has reduced. Don’t overcook – cook until it’s still slightly crunchy but soft. Add a little more water if you feel you need to cook longer but there’s no more liquid. You don’t want this dish to be dry.
  8. Right before turning the heat off, add chopped green onions. And optionally, add thin slices of fresh red chili pepper or dried shredded red pepper threads (Silgochu 실고추). green onions and dried red pepper threads added to frying pan with squash
  9. Transfer cooked Hobak Bokkeum onto a large plate or tray and spread it out so it cools quickly. Sprinkle sesame seeds. Cooling the bokkeum quickly helps to keep it’s vibrant green color.hobak bokkeum spread out on plate to cool
  10. Serve warm or at room temperature as a side dish. I actually love just having this and warm rice only – when it’s freshly made. YUM!
Hobak Bokkeum close up on white shallow bowl on white table cloth
Hobak Bokkeum Namul with Saewoojeot (Stir-fried Zucchini)
Follow along on social for more Korean recipe inspiration!
  • Pinterest
  • Facebook
  • Instagram
My Newsletter
Print
5 from 1 vote
Hobak Bokkeum close up on white shallow bowl on white table cloth

Hobak Bokkeum (Stir-Fried Zucchini)

Hobak Bokkeum is a very simple yet fabulous Korean stir-fried zucchini side dish that’s simply delicious in a feel-good kind of way. Ready in 35 minutes with 30 min resting time.
Prep: 5 minutes minutes
Cook: 5 minutes minutes
Total Time: 35 minutes minutes
serves: 4 people

Ingredients

  • 7 oz Korean Summer Squash or young zucchini, straightneck squash, tatuma squash
  • 2 tsp saewoojeot fermented mini shrimp
  • 1.5 tsp perilla oil or sesame oil
  • 2 tsp green onions chopped
  • 1.5 tsp fresh garlic chopped
  • 1 tsp sesame seeds
  • 1.5 Tbsp water or a little more if too dry

Optional

  • 1 each fresh red chili pepper, sliced or red chili powder (gochugaru)
  • 1 pinch silgochu (dried shredded red chili pepper)
Prevent your screen from going dark

Instructions

  • Cut squash/zucchini into 0.25 inch/6 mm thick slices which is a pretty thick slice. Don’t cut too thin. Then cut into equal sizes. If using Korean round Aehobak like this one, cut into quarters like below. If using common long zucchini, cut into 1/2 circle.
    step by step images of slicing squash then cutting into quarters for hobak bokkeum
  • Chop Saewoojeot (fermented shrimps) until it looks like this. When scooping out Saewoojeot from the jar, try to take out the shrimps but not the brine. Too much of the additional brine will make it too salty.
    saewujeot being chopped on wooden cutting board
  • In a bowl, add cut squash and chopped saewoojeot and mix gently. – with your hands or a spoon. Try not to damage the squash as you mix. Let it sit for 30 minutes. Turning over 2-3 times during.
    2 images with top one having saewoojeot added to squash slices then picture of it all mixed
  • While you wait, chop fresh garlic and green onions. Optionally, you can also add some thin slices of fresh red chili peppers. Measure water and have it ready.
  • Saute chopping garlic In a frying pan (medium-high heat) in Perilla OR Sesame oil. Saute until it starts to bubble but not browned (less than 1 minute).
    garlic cooking in oil in frying pan
  • Stir-fry squash in the same frying pan (medium-high but reduce to medium heat if it’s cooking too quickly) from above by pouring out everything from the bowl with the squash from 3 – including any liquid that has come from the squash. Also, Add water.
    stir-frying seasoned zucchini in frying pan
  • Stir-fry for 3~4 minutes on medium-high to medium heat (longer if you are cooking a larger amount than in my basic recipe) until zucchini is cooked and most of the liquid has reduced. Don’t overcook – cook until it’s still slightly crunchy but soft. Add a little more water if you feel you need to cook longer but liquid is almost gone. You don’t want this dish to be dry.
  • Right before turning the heat off, add chopped green onions. And optionally, add thin slices of fresh red chili pepper or dried shredded red pepper threads (Silgochu 실고추).
    green onions and dried red pepper threads added to frying pan with squash
  • Transfer cooked Hobak Bokkeum onto a large plate or tray and spread it out so it cools quickly. Sprinkle sesame seeds. Cooling the bokkeum quickly helps to keep it’s vibrant green color.
    hobak bokkeum spread out on plate to cool
  • Serve warm or at room temperature as a side dish. I actually love just having this and warm rice only – when it’s freshly made. YUM!

Tips & Notes:

  • Use Korean Sqaush/Aehobak if you can. Korean summer squash is more tender, juicy and sweeter than regular green zucchini and that is what makes this dish extra delicious. If you can’t find that, young Tatuma Squash, straightneck squash or something similar is a good substitute. Also, you may add a hint of sugar if your zucchini doesn’t have any sweetness after cooked.
  • Saewoojeot (fermented mini shrimps) – is the core seasoning ingredient in this dish but if you can’t find it, you can substitute Guk Ganjang + sea salt or a splash of common fish sauce + sea salt should work.
  • Use Perilla Oil if you can but Sesame Oil will work just fine
  • Optionally, add sliced fresh red chili or Silgochu 실고추 (dried red pepper threads) or even some red chili pepper powder and make it SPICY. In my case, I didn’t have and fresh red chili so I just added some silgochu.
  • For best green color, cool the stir-fried zucchini quickly by spreading it out on a plate. If your squash has a lot of seeds, you can also just hollow out the center and cook the flesh part only.

Nutrition Information:

Calories: 30kcal (2%)| Carbohydrates: 2g (1%)| Protein: 1g (2%)| Fat: 2g (3%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 1g| Cholesterol: 4mg (1%)| Sodium: 55mg (2%)| Potassium: 136mg (4%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 99IU (2%)| Vitamin C: 9mg (11%)| Calcium: 13mg (1%)| Iron: 1mg (6%)
Author: JinJoo Lee
Course:Vegetables
Cuisine:Korean
Keyword:mild, squash
KoreanCategory:Bokkeum(볶음)
Did You Make This?I love seeing what you’ve made! Tag me on Instagram at @Kimchimari or #kimchimari and don’t forget to leave a comment & rating below!

Enjoy and take care!

XOXO ❤️

JinJoo

Similar Recipes

  • zucchini buchimgae cut into bite size pieces
    Crispy Zucchini Pancakes (호박부침개 Hobak buchimgae)
  • Gluten free Hobak Buchimgae (Korean Zucchini Fritters)
    Gluten Free Hobak Buchimgae-Zucchini Fritters
  • Healthy Zucchini Side Dish - Maleun Hobak Namul ( 마른 호박나물)
    Healthy Zucchini Side Dish-Korean Maleun Hobak Namul (마른 호박나물)
  • Korean Hobahk Jeon and soy - vinegar dipping sauce
    Pan-fried Zucchini Fritters (호박전 Hobak Jeon)
Previous Post
Next Post

Reader Interactions

Leave a Review Cancel reply

I LOVE hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Rate this recipe:




9 Comments
  1. Marla says

    Posted on 23 December 2021 at 12:40 pm

    This is very good. My husband saw it as I was preparing other items and snagged some. I used fish sauce as that is what I had on hand.

    Reply
    • JinJoo says

      Posted on 26 December 2021 at 3:45 pm

      Hi Marla, yes, fish sauce works. Glad you enjoyed it! Thank you!

      Reply
  2. Tina says

    Posted on 5 June 2021 at 10:09 am

    5 stars
    I finally made this! It was so delicious, fresh, and perfect texture, bite. Loved it. I used italian squash from the market. Luckily it is summer so the squash was a decent substitute for Korean squash. Next time I’m at the Korean market I will pick some up and try again. I had a very “kimchimari” dinner with this and the mild dakdoritang. Leaving a comment there now. 🙂

    Reply
    • JinJoo says

      Posted on 5 June 2021 at 2:16 pm

      Isn’t the texture just so perfect? And oh my.. “kimchimari” dinner – I LOVE IT. Thank you soo much for the lovely feedback.

      Reply
  3. Nami says

    Posted on 7 December 2020 at 8:29 pm

    How much water do you add to the recipe?

    Reply
    • JinJoo says

      Posted on 8 December 2020 at 10:53 am

      Apologies – I somehow missed that. It’s about 1~2 Tbs water. I made the correction. Thank you!

      Reply
  4. Tina says

    Posted on 9 October 2020 at 8:37 am

    Oooh! That’s actually how you do it! I never asked my mom and would just stir-fry everything kind of at once. 🙄 could never figure out why it didn’t taste like hers and kept forgetting to ask. I will try this way! When this is made right, i too love eating just this with a bowl of freshly made rice (made by my fancy top-of-the-line cuckoo 😉 best kitchen investment ever). I will report back!

    (Lastly some techy stuff 😊, when the text body grows the “comment” label in this text field sits on top of my text. And I think the line height could be just a touch more, if there is an underline on text it overlaps into next line – I’m on mobile. 😁🙏🏻)

    Reply
    • JinJoo says

      Posted on 10 October 2020 at 9:13 pm

      Ooh yes.. you definitely know what I mean about it being yummy just with rice. 😍 would love to hear your report!
      And thank you so much for the techy stuff. Will def look into it. Would you mind letting me know what phone and browsers you are on?

      Reply
      • Tina says

        Posted on 22 October 2020 at 1:21 pm

        Of course! Samsung galaxy note 10+ on chrome.

Primary Sidebar

JinJoo from KimchiMari

Welcome

Hi! I'm JinJoo! Thank you for visiting my Korean Food blog where I share detailed Authentic Korean recipes that even YOU can cook!

My Story

browse by type

gf Gluten Free df Dairy Free pc Pressure Cooker Recipes vg Vegan lc low carb <30 30min or less kf Kid-Friendly ls low-salt
  • by Course
    • Drinks
    • Soup+Stew
    • Appetizers
    • Salads
    • Main Dishes
    • Side Dishes
    • Desserts and Snacks
  • by Ingredient
    • Beef
    • Chicken
    • Pork
    • Seafood
    • Rice
    • Noodles
    • Tofu
    • Vegetables
    • Egg
    • Paste/Sauces
  • by Korean Basics
    • Eumryo 음료
    • Bap 밥
    • Bokkeum 볶음
    • Gui 구이
    • Guk 국
    • Hangwa 한과
    • Jang 장
    • Jeon 전
    • Jeongol 전골
    • Jjigae 찌게
    • Jjim 찜
    • Jorim 조림
    • Kimchi 김치
    • Myeon 면
    • Namul 나물
    • Tteok 떡
  • by Type
    • Easy Meals
    • 30 Minutes or Less
    • Kid-Friendly
    • Lunchboxes
    • Condiments and Sauces
    • Cooking for One
    • Street food
    • Pressure Cooker Recipes
Free Korean BBQ Favorites ebook
free recipe book!

Join to get my FREE cookbook + monthly newsletters + recipe updates!

join now!

Nutritional facts, MSG & gluten free

Nutritional Facts in my recipe cards are provided PER SERVING and it’s an estimate and may not be accurate. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation.

– Gluten-Free recipe assumes you are using gluten-free soy sauce (since many soy sauces contain gluten or wheat) and/or gluten-free gochujang.

– MSG & Corn Syrup FREE – these are never used in my recipes

Opens in a new window Opens an external site Opens an external site in a new window
baked chicken on parchment paper with onions caramelized

닭고기

Chicken

소고기

Beef

Spicy Pork BBQ - Korean Pork Bulgogi

돼지고기

Pork

Garlic Scape Stir Fry with Shrimp (Maneuljjong Bokkeum 마늘쫑 볶음)

해산물

Seafood

Soondubu Jjigae or Soft Tofu Stew

두부

Tofu

곡식

Rice

READER FAVORITES

Trending Now

Mini Kimbap tray - kimbap two ways

Mini Kimbap (Mayak Kimbap) with Carrot or Cucumber

Chicken Bulgogi Rice

Easy Chicken Bulgogi (Dak Bulgogi) for Korean BBQ

After stew has boiled for 15 min with cheese melted on top

Budae Jjigae (Korean Army Stew)

Korean Sweet Pancake - Hotteok/Hodduck (호떡) www.kimchimari.com

Hotteok (호떡)- Korean Sweet Dessert Pancake

featured on
ny times logo
  • COOK
    • Recipe Index
    • Pantry Items
    • Videos
  • LEARN
    • Starter Guide
    • Korean How To’s
    • Travel
join the kimchimari family
Receive Free Cookbook and New Recipes by Email
join now
  • Back to Top
  • About
  • Contact
  • Terms of Use
  • Privacy
© 2025 Site Credits Designed by Melissa Rose Design Developed by Once Coupled

free recipe ebook!

Get my FREE cookbook + newsletters + lessons!
Choose all that you wish!
Thank you for subscribing!
  • 47