Savory Stir-Fried Zucchini (Ae Hobak Bokkeum) – Easy & Delicious!
Mastering the Art of Stir-Fried Zucchini: The Secret to Umami-Rich Flavor
Here’s how to make a simple and delicious side dish, stir-fried zucchini, with the secret ingredient of fermented salted shrimp (saeujeot) for an incredible umami boost. It’s quick, easy, and perfect for any meal.
Main Ingredients- 1/2 medium zucchini
- 1/2 medium onion
- 1 green chili pepper
- 1 red chili pepper
Seasoning (Tablespoon Measurement)- 1 Tbsp perilla oil
- 1/2 Tbsp minced garlic
- 5 Tbsp water
- 1/2 Tbsp salted fermented shrimp (or salt to taste)
- 1/2 Tbsp sesame oil
- 1/4 tsp black pepper
- 1 Tbsp toasted sesame seeds
- 1 Tbsp perilla oil
- 1/2 Tbsp minced garlic
- 5 Tbsp water
- 1/2 Tbsp salted fermented shrimp (or salt to taste)
- 1/2 Tbsp sesame oil
- 1/4 tsp black pepper
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and slice it according to your preference. You can cut it into half-moons, ginkgo leaf shapes, or julienne it. (I prefer half-moons for a softer texture.) Thinly slice the onion, and julienne the green and red chili peppers after removing the seeds to add color.
Step 2
The key to a flavorful stir-fried zucchini is to start by sautéing in perilla oil! Heat 1 tablespoon of perilla oil in a pan over medium-low heat. Add the minced garlic and gently sauté until fragrant, creating a garlic-infused oil. Be careful not to burn the garlic.
Step 3
Once the garlic is fragrant, add the sliced onion and zucchini to the pan. Stir-fry over medium heat. Continue cooking until the onions become translucent and the zucchini starts to soften slightly.
Step 4
When the zucchini is partially cooked, add about 5 tablespoons of water. This step helps prevent the zucchini from sticking to the pan, ensures even cooking, and keeps the dish moist.
Step 5
The secret to achieving that deep umami flavor in stir-fried zucchini is to season with salted fermented shrimp (saeujeot). Add 1/2 tablespoon of saeujeot and stir well. If you don’t have saeujeot, you can use salt instead. Continue to stir-fry until the seasoning is well incorporated. Finally, drizzle in 1/2 tablespoon of sesame oil for a nutty aroma.
Step 6
The cooking time can be adjusted to your liking. I prefer a very soft, almost melt-in-your-mouth texture, so I cooked it until the zucchini was completely tender. In the final stage, add the julienned chili peppers and a sprinkle of black pepper to finish. Garnish with toasted sesame seeds for an extra touch of flavor and visual appeal.
