Korean Zucchini Banchan (Side Dish Recipe)
This Korean zucchini side dish is called hogbak bokkeum. This easy and quick side dish recipe makes a homestyle banchan that any Korean food lover will enjoy.
When I saw the seasonal Korean round zucchinis (or squash), I knew I have to get them right away to make Korean zucchini banchan (Banchan is a Korean word for side dishes).
This Korean zucchini side dish (hobak bokkeum, 호박볶음) is one dish that I adore in the late summer. It is, perhaps, my personal favorite when it comes to side dishes.
The round Korean zucchini is briefly simmered with onion, dried anchovies, salted shrimp, and fresh chilies, creating a savory broth that highlights the vegetable’s gentle sweetness. It’s the way my mother always made it — simple, flavorful, and truly the best.
It’s rustic, homey, and so easy and quick to make. If you are accustomed to rustic taste of Korean dishes, you will love this dish.
If you love zucchinis as much as I do, my cookbook (Korean Cooking Favorites) has a delicious Korean chicken and zucchini rice bowl recipe that you might like. So check it out.
What is Korean round Zucchini (dung-geun hobak)?
This Korean summer zucchini has round and vibrant green color on the surface with a pale yellow flesh inside. It’s firm to the touch and has distinctive seeds in the center. The seeds are soft and mellow, so there’s no need to remove them. Round Korean zucchini is widely used for quick soups, noodles, and stir-fried dishes, and it is great for making zucchini pancakes.
If you are able to get Korean round zucchinis, I urge you to try my Korean Spicy Pork and Zucchini Stew recipe. It is a famous stew dish in the Korean southwest region (Jolla province) and very satisfying (if you don’t mind the heat!).
How to Make Korean zucchini side dish (hobak bokkeum)
Grab the ingredients: Korean style zucchini (or other zucchini squash, dried anchovies for umami. I use perilla oil for nutty fragrance but sesame oil can be substituted. Other basic Korean condiments are also needed.
Prep the vegetables and anchovies. Cut the zucchini into bite-size pieces so they cook evenly and soak up flavor. For the broth base, remove the heads and black innards from the dried anchovies — this step keeps the soup clean and not bitter.
Lay vegetables and anchovies in a pot. Arrange the onion and prepared anchovies on the bottom of the pot, then add the zucchini and fresh chilies on top. Layering this way helps the broth develop deeper flavor as the anchovies and onions simmer first
Step 3. Make sauce and sprinkle over the zucchini. In a small bowl, mix together all the sauce condiments until the flavors blend. Drizzle this sauce evenly over the zucchini.
Add water and simmer. Pour a little bit of water into the same mixing bowl and swirl it around to catch every bit of the leftover sauce — nothing goes to waste. Then pour it over the zucchini. Cover the pot and let it simmer until the zucchini turns tender and juicy. Serve warm or at room temperature with rice.
Korean Zucchini Side Dish
Ingredients
- 1 round Korean zucchini or 2 small zucchini, diced
- 1/2 medium onion, sliced
- 6-7 medium size dried anchovies, head removed and de-veined
- 1 fresh red chili, optional
- 1/2 cup water
- 2 green onion, finely chopped
For seasoning sauce
- 1/2 tbsp Korean chili flakes (gochugaru)
- 2 tsp Korean salted shrimps
- 2 cloves garlic, finely minced
- 1 tbsp Korean soup soy sauce (gukganjang), or Korean tuna sauce
- 2 tsp perilla oil, or sesame oil
Instructions
- Put onion and the anchovies in a pot. Add the zucchini and fresh chilies on top of onion.
- To make the seasoning sauce, combine Korean chili flakes, salted shrimps, garlic, Korean soup soy sauce (or tuna sauce), and perilla oil (or sesame oil) in a small mixing bowl; mix well. Drizzle the sauce over zucchini.
- Pour 1/2 cup of water in the sauce mixing bowl, swirl around to collect all the remaining sauce and pour it over the zucchini. Cover and simmer for 5 minutes over medium heat. Add chopped green onion at the end and stir well.
- Serve warm or at room temperature with rice. Leftovers should be stored in the refrigerator for up to 1 week. To reheat, microwave for 30 seconds or until slightly warm.
thank you so much for this dish. reminds me of my mom because it tastes just like hers and i treasure my memory of eating this with her.
That’s so sweet of you treasuring the memory of your mother. I am honored that my recipe brought a good memory. Thank you for your comment.
This was so tastey! I added canned sardines instead of anchovy and shiitake mushroom for that umami flavor because I didnt have dried shrimp. I did need to add some salt because of these changes. It still came out amazing! Could you add nutrition facts for this recipe please?
I just made this for the first time last night. I didn’t have Korean soup soy sauce and don’t know where to get it, so I used a leftover packet of ramen seasoning instead, and western style anchovies fillets in oil instead of dried anchovies, and it tasted great! Thanks for posting this recipe.
Hi Christine
I like the idea of adding ramen seasoning and anchovy fillets. Sounds delicious!
Great dish! Just right amount of spice. Loved it.
I am so happy to know that someone like this zucchini side dish. It’s my personal favorite and I am glad that you enjoyed it. Thank you!
What an interesting recipe! The flavor profile (that I can only imagine, of course, since I haven’t tasted it) reminds me a little of kimchi without the fermentation. A little. OK very little 🙂 Fabulous dish — thanks.