Stir-fried Korean zucchini (Aehobak bokkeum)
Korean zucchini half-moons and sliced onion are stir-fried with salted shrimp and finished with sesame oil and toasted sesame seeds.
- Cuisine
- Korean
- Prep
- 10 min
- Cook
- 6 min
Scale the recipe
Ingredients
- Korean zucchini (aehobak) Raw weight after washing, drying and trimming both ends, skin on
- 250 g
- Yellow onion
- 50 g
- Scallions
- 15 g
Seasonings
- Neutral cooking oil
- 1 T
- Minced garlic
- 1/3 T
- Minced salted fermented shrimp (saeujeot)
- 1/2 T
- Toasted sesame oil
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the zucchini into half-moons
Rinse the zucchini under running water, dry it and trim both ends. Cut the trimmed zucchini 250 g in half lengthwise and slice it crosswise into 5 mm half-moons.
-
Prepare the onion and seasonings
Thinly slice the onion 50 g and finely chop the scallions 15 g. Set out the minced garlic 1/3 T and minced salted shrimp 1/2 T separately.
-
Start with the onion
Heat the cooking oil 1 T in a wide skillet over medium-high heat. Add the onion and stir-fry for about 1 minute, until the edges turn translucent.
-
Stir-fry the zucchini
Add the zucchini and turn the slices as they fry for 2–3 minutes. Move on when the edges start to turn translucent.
-
Season with salted shrimp
Stir in the garlic and salted shrimp and cook for another 1–2 minutes. When the zucchini is tender and still holds its shape, add the scallions and give everything one more toss.
-
Finish with sesame
Turn off the heat and gently toss with the sesame oil 1/3 T and toasted sesame seeds 1/3 T. Transfer to a plate. Refrigerate any leftovers promptly in a sealed container.
