Jump to Recipe Print RecipeWalking through the lively streets of Seoul, the air is rich with the scent of sizzling vegetables and spices—an invitation to savor the comforting world of Korean cuisine. Today, I’m thrilled to share my quick and easy Korean Zucchini Stir-fry (Aehobak Bokkeum) recipe that brings that delightful experience right to your home kitchen. This vibrant Korean zucchini side dish is not only a feast for the eyes but also incredibly simple to whip up in just five minutes, making it an ideal choice for busy weeknights. With a balance of tender zucchini, aromatic garlic, and a touch of sweetness from maple syrup, it’s a versatile and nutritious addition to any meal. Plus, the option for a vegan version means everyone can enjoy it! Are you ready to dive into this delicious journey and elevate your home-cooked meals? Why is this Korean Zucchini Side Dish special? Quick Preparation: You can whip up this delightful dish in just 5 minutes, making it perfect for hectic weeknights. Flavor Explosion: A blend of savory and sweet from the salted shrimp and maple syrup creates an irresistible taste that will have your taste buds dancing. Versatile Ingredients: Customize with options like spiciness from gochugaru or jalapeño, or make it vegan by omitting the shrimp and using soy sauce. Textural Delight: The balance of tender yet crisp zucchini will leave you craving more with every bite. Crowd-Pleaser: This dish pairs perfectly with rice or as a colorful topping for bibimbap, making it a hit at every dinner table. For a healthy twist, check out my Zucchini Bread Lemon recipe that also celebrates this wonderful vegetable! Korean Zucchini Side Dish Ingredients For the Stir-fry • Zucchini – The star of the dish, providing a tender and crisp texture. • Onion – Adds natural sweetness and depth; shallots can be used as a substitute. • Garlic – Fresh garlic enhances the aroma and flavor for a delicious result. • Green Onions – Introduces freshness; chives can work in a pinch. • Saewoojeot (Salted Fermented Shrimp) – Adds a rich umami flavor; substitute with fish sauce or omit for a vegan option. • Maple Syrup – Balances savory elements with a hint of sweetness; honey or brown sugar can be alternatives. • Gochugaru (Korean Red Pepper Flakes) – Optional for heat; fresh jalapeño adds spiciness if preferred. • Cooking Oil – Necessary for stir-frying; choose a neutral oil like vegetable or canola. • Sesame Seeds – Sprinkle on for garnish and added texture. • Sesame Oil – Drizzle over as a finishing touch to enhance flavor. Enjoy this Korean Zucchini Side Dish alongside your favorite meals, and let its vibrant flavors enhance your dining experience! Step‑by‑Step Instructions for Korean Zucchini Side Dish Step 1: Prepare the Zucchini Begin by cutting the zucchini in half lengthwise, then slice each half into half-moon shapes about 1/4 inch thick. This ensures even cooking, allowing the zucchini to maintain its tender yet crisp texture. Set the prepared zucchini aside while you gather your other ingredients. Step 2: Heat the Wok In a wok or large skillet, heat 2 tablespoons of cooking oil over high heat until shimmering. This should take about 1-2 minutes. The high temperature is essential for quick stir-frying, helping to seal in the flavors and keep the vegetables vibrant. Make sure to swirl the oil around to coat the pan evenly. Step 3: Add Aromatics and Zucchini Once the oil is hot, add the sliced zucchini along with the chopped onion and minced garlic to the wok. Stir-fry for about 2-3 minutes, tossing everything together frequently. The aroma of the garlic will fill your kitchen, and the zucchini will begin to soften while retaining some of its crunch. Step 4: Incorporate Green Onions Add the chopped green onions to the pan, giving everything a good stir. Continue to cook for another 1-2 minutes until the zucchini is tender but still holds its shape, and the onion has become translucent. Avoid overcooking to preserve the delightful textures in this Korean zucchini side dish. Step 5: Add Flavorings Next, stir in the saewoojeot (or fish sauce for a non-Korean version) and maple syrup. This combination adds a savory-sweet depth to the dish. Cook for an additional minute, stirring continuously, until everything is well combined and the zucchini is perfectly glazed. Step 6: Garnish and Serve Finally, remove the wok from heat and sprinkle sesame seeds over the stir-fry for added texture and visual appeal. Drizzle a touch of sesame oil for an extra layer of flavor. Serve your delicious Korean zucchini side dish warm, alongside steamed rice or as a vibrant topping for bibimbap. How to Store and Freeze Korean Zucchini Side Dish Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-5 days. This keeps your Korean zucchini side dish fresh and ready to enjoy later. Freezer: For long-term storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. It can last for up to 2 months. Reheating: When ready to enjoy, thaw overnight in the refrigerator, then reheat on the stovetop over low heat to maintain the texture of the zucchini. Tip: Avoid freezing if your dish has already been garnished with sesame oil and seeds, as this can alter the texture upon reheating. Make Ahead Options Prepare the Korean Zucchini Stir-fry (Aehobak Bokkeum) in advance to save valuable time on busy weeknights! You can chop the zucchini, onions, and garlic up to 24 hours ahead; simply store them in an airtight container in the refrigerator to maintain their freshness and prevent browning. Additionally, if you choose to use saewoojeot (or fish sauce), mix it with the maple syrup and keep it refrigerated as well. When you’re ready to enjoy your meal, just heat oil in a wok, toss in the veggies and seasoning, and stir-fry for about 5 minutes. This allows you to enjoy a delicious Korean zucchini side dish with minimal effort and maximum flavor! Korean Zucchini Side Dish Variations Feel free to personalize this delightful recipe with these exciting variations to suit your taste and dietary needs. Vegan Option: Substitute saewoojeot with an equal amount of fish sauce or simply omit it for a fully vegan dish. You won’t lose flavor but gain versatility for everyone! Extra Crunch: Incorporate bell peppers or carrots for added texture and color, making your stir-fry even more visually enticing and delicious. Spicy Kick: Increase the heat by adding more gochugaru or fresh jalapeños, so everyone can delight in the bold flavors! Savor with Soy: Use tamari or soy sauce instead of fermented shrimp for a gluten-free alternative, maintaining that satisfying umami flavor. Sweet Swap: For a different sweet note, try using honey or agave syrup instead of maple syrup, offering a unique twist to the flavor profile. Herb Enrichment: Toss in fresh basil or cilantro at the end for an aromatic garnish, giving your dish a fresh and vibrant finish. Nutty Addition: Sprinkle with crushed peanuts or almonds to introduce a delightful crunch and extra richness that will surprise your palate. Creamy Texture: For a creamy version, add a spoonful of tahini or almond butter during cooking for a nutty, savory touch that deliciously coats the veggies. And if you want to incorporate zucchini into another delightful dish, check out my 4-ingredient chocolate oat cookies for a sweet twist! Expert Tips for Korean Zucchini Side Dish Perfect Cooking Time: Don’t overcook the zucchini; aim for about 5 minutes to keep it tender yet crunchy, avoiding mushiness. Customizable Spice Level: Adjust the heat to your taste by controlling the amount of gochugaru or using fresh jalapeño for a kick. Veggie Variations: For added color and nutrition, feel free to incorporate other vegetables like bell peppers or carrots into your Korean zucchini side dish. Fresh Garlic is Key: Always use fresh garlic for the best flavor; pre-minced garlic lacks the aromatic punch that elevates this dish. Stir-fry with High Heat: Ensure your cooking oil is hot before adding vegetables. This quick cooking method seals in flavors and maintains the vibrant colors. What to Serve with Quick and Easy Korean Zucchini Stir-fry This delightful dish opens the door to a world of pairing possibilities that will make your meal feel complete. Steamed White Rice: The fluffy texture of jasmine rice soaks up the savory glaze, creating a perfect harmony with the zucchini’s flavors. Crispy Korean Fried Chicken: The crispy crunch of fried chicken contrasts wonderfully with the tender zucchini, making for a satisfying meat and veggie combination. Soy Sauce Eggs: Soft-boiled eggs marinated in soy sauce bring a rich umami punch that complements the freshness of the stir-fry perfectly. Korean BBQ Beef: Tender beef bulgogi adds depth of flavor with its sweet and savory notes, creating a memorable feast when enjoyed together. Simple Cucumber Salad: The cool crunch of a seasoned cucumber salad is a refreshing counterpart, balancing the warmth and sweet-savory profile of the stir-fry. Korean Kimchi: This classic fermented side adds a spicy kick and tanginess, elevating the dish and introducing a beautiful fermentation element to your table. Miso Soup: A warm miso soup provides a comforting, savory backdrop, making each bite of the stir-fry taste even more exquisite. Perfumed Green Tea: Finish off your meal with a cup of fragrant green tea, cleansing your palate and offering a soothing end to this vibrant dining experience. Korean Zucchini Stir-fry Recipe FAQs What type of zucchini is best for this stir-fry? Absolutely! Look for firm, medium-sized zucchinis without dark spots or blemishes. They should feel heavy for their size, indicating freshness. Smaller zucchinis will be sweeter and more flavorful, while larger ones may have more seeds. How long can I store the leftovers? You can store your Korean zucchini stir-fry in an airtight container in the refrigerator for up to 3-5 days. Just remember to reheat it on the stovetop over low heat to preserve the zucchini’s delightful texture! Can I freeze Korean zucchini stir-fry? Yes, you can! To freeze, spread the stir-fry in a single layer on a baking sheet. Once frozen, transfer it to a freezer-safe bag or container. It will stay fresh for up to 2 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat on the stovetop for best results! What should I do if the zucchini becomes mushy when cooking? To prevent mushiness, avoid overcooking the zucchini. Aim for about 5 minutes of stir-frying. If you notice it starting to get too soft, simply remove it from the heat immediately. Remember, the goal is to keep it tender yet crisp! Is this dish suitable for vegans and those with allergies? Absolutely, this Korean zucchini side dish can easily be made vegan! Simply omit the saewoojeot (salted fermented shrimp) and use soy sauce or tamari instead. Be mindful of allergies, however, especially if you’re using soy sauce, as it contains gluten. Adjust spices based on your dietary needs and preferences! Delicious Korean Zucchini Side Dish in Just 5 Minutes A quick and easy Korean Zucchini Side Dish that's perfect for busy weeknights. Experience vibrant flavors from tender zucchini cooked with garlic and a hint of sweetness. Print Recipe Pin Recipe Prep Time 5 minutes minsCook Time 5 minutes minsTotal Time 10 minutes mins Servings: 4 servingsCourse: DinnerCuisine: KoreanCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Stir-fry2 medium Zucchini cut into half-moon shapes1 medium Onion chopped2 cloves Garlic minced2 stalks Green Onions chopped2 tablespoons Saewoojeot (Salted Fermented Shrimp) or fish sauce1 tablespoon Maple Syrup or honey1 teaspoon Gochugaru (Korean Red Pepper Flakes) optional2 tablespoons Cooking Oil neutral oil like vegetable or canola1 tablespoon Sesame Seeds for garnish1 teaspoon Sesame Oil for drizzling Equipment Wok or large skillet Method Step-by-Step InstructionsBegin by cutting the zucchini in half lengthwise, then slice each half into half-moon shapes about 1/4 inch thick. Set aside.In a wok or large skillet, heat 2 tablespoons of cooking oil over high heat until shimmering, about 1-2 minutes.Add the sliced zucchini, chopped onion, and minced garlic to the wok. Stir-fry for about 2-3 minutes, tossing frequently.Add the chopped green onions and continue to cook for another 1-2 minutes until the zucchini is tender but still holds its shape.Stir in the saewoojeot (or fish sauce) and maple syrup, cooking for an additional minute until well combined.Remove from heat and sprinkle sesame seeds over the stir-fry and drizzle with sesame oil. Serve warm. Nutrition Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 350mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 25mgCalcium: 50mgIron: 1mg NotesStore leftovers in an airtight container in the refrigerator for up to 3-5 days. Can be frozen for up to 2 months if uncooked. Avoid freezing if garnished with sesame oil and seeds. Tried this recipe?Let us know how it was!
