AeHoBak BokkEum is a simple Korean side dish. The natural zucchini flavor shines in this dish with a hint of the garlic, green onions, salt, sesame oil, and sesame seeds. This is a common flavor that you can taste in Korean dishes. It is good when added to bibimbap.
Yield: 1 Pint
Short Korean Lesson
- AeHoBak (애호박) = Zucchini
- BokkEum (볶음) = Frying
- 1 Medium Zucchini (About 2 Cups)
- 1 tsp Sea Salt
- 1 Tbsp Oil
- ½ Tbsp Sesame Oil
- 1 tsp Sesame Seeds
- 1 Tbsp Green Onion
- 1 tsp Minced Garlic
Slice 1 zucchini thinly, but depending on your preference, you can cut thicker than this.
Mix 1 tsp of salt in the zucchini, and set it aside for about 30 minutes. The salt will pull the water out of the zucchini and it also gives the zucchini flavor. When you cook it later, your zucchini will not be watery. (You don’t want a soft and mushy zucchini.)
30 minutes later, you will get liquid from the zucchini as pictured.
Squeeze out the water.
In a pan, add 1 tbsp of oil. When the pan is heated, add the zucchini and fry it for 7 minutes on medium.
When the zucchini is almost cooked, add 1 tsp of minced garlic, 1 Tbsp of finely chopped green onions, ½ Tbsp of sesame oil, and 1 tsp of sesame seeds. Fry 2 more minutes and turn off the heat. Taste it. Depending on your taste, you can add more salt, but for me it was salty enough.
Serve this with rice, soup, and other Korean side dishes. Enjoy!