Hobak-bokkeum

Translucent zucchini slices gleaming with sesame oil. The flesh remains firm to the bite while garlic and fermented shrimp provide an immediate marine depth.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 133
• Protein: 5 g
• Carbs: 7 g
• Fat: 9 g

Ingredients

• 500 g Zucchini ( half-moon slices )
• 1 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 1 tbsp Sunflower oil
• 1 tsp shrimp paste
• 1 tsp gochugaru
• 1 tbsp Sesame oil
• 1 tsp Sesame seed
• 1 tbsp Salted fermented shrimp (Saeujeot) ( finely chopped )

Instructions

1. Vegetable and aromatics preparation

   Slice the zucchini into 5mm thick half-moons. Finely mince the onion, chop the garlic cloves and the saeujeot.

2. Sauté the aromatics

   Heat the sunflower oil in a pan. Add the onion and garlic. Sauté until the garlic is fragrant, without browning.

3. Cooking the zucchini

   Add the zucchini. Sauté over high heat, stirring regularly. The edges should become slightly translucent, indicating the heat has reached the center.

4. Final seasoning

   Incorporate the saeujeot, shrimp paste, and gochugaru. Mix well to coat the vegetables. Turn off the heat, pour in the sesame oil, and sprinkle with sesame seeds.

Chef's tips

• Do not add salt, the shrimp paste provides all the necessary saltiness.
• The zucchini should remain intact: if it turns into mush, you've overcooked it.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Do not freeze.