{"id":20118,"date":"2020-10-09T06:30:00","date_gmt":"2020-10-09T13:30:00","guid":{"rendered":"https:\/\/kimchimari.com\/?p=20118"},"modified":"2021-08-25T21:07:52","modified_gmt":"2021-08-26T04:07:52","slug":"hobak-bokkeum-stir-fried-zucchini","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/hobak-bokkeum-stir-fried-zucchini\/","title":{"rendered":"Hobak Bokkeum (Stir-Fried Zucchini)"},"content":{"rendered":"\n

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<\/em>.<\/p>\n\n\n\n

\"Hobak
Hobak Bokkeum (Stir-Fried Zucchini side dish)<\/figcaption><\/figure>\n\n\n\n

Hobak Bokkeum (\ud638\ubc15 \ubcf6\uc74c) – also sometimes called Hobak Saewoojeot Bokkeum \ud638\ubc15 \uc0c8\uc6b0\uc813 \ubcf6\uc74c – is among my absolute top 3 favorite Korean squash recipes to make – along with Hobak Jeon<\/a> and Hobak Buchimgae<\/a>. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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 –<\/p>\n\n\n\n

“\ubc18\ucc2c\uc774 \ub108\ubb34 \uc5c6\uc5b4\uc11c \uc5b4\uca84\uc8e0…. \uc5d0\uad6c..\uadf8\ub9ac\uace0 \ub2e4 \ud478\uc131\uadc0 \ubfd0\uc774\ub124\uc694.” meaning, so sorry that there are so few banchan and that it’s all vegetables (\ud478\uc131\uadc0 puseong gwi)… Me being a foodie and a meat lover, I was secretly worried that there wouldn’t be yummy things to eat…lol<\/p>\n\n\n\n

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) <\/em>that she fermented for months from scratch. Oh how I miss having these Sigol Bap \uc2dc\uace8 \ubc25.. (sigol means countryside)… \ud83d\ude0d<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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.<\/em> That’s the flavor I wanted.<\/p>\n\n\n\n

But now I have done it!! <\/strong>\ud83c\udf89 And I’m now happy to share it with you all.<\/p>\n\n\n\n

Chef’s Tips for making best Hobak Bokkeum<\/h3>\n\n\n\n