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Zucchini squash and dried anchovy side dish is served on a grey plate in a woven platter

Korean Zucchini Side Dish

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This Korean zucchini side dish (hobak bokkeum) is made by a quick simmering rather than stir-frying. This is a homestyle banchan that any Korean food lover will enjoy.
Course Side Dish
Cuisine Korean
Diet Gluten Free, Low Calorie, Low Fat, Low Lactose
Keyword banchan, korean side dish, Korean zucchini side dish, zucchini
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Holly Ford

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

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.