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Pan-fried Zucchini Side Dish, Hobak Namul (Hobak Bokkeum)
애호박 볶음

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quick n easy
nut free
gluten free
prep time: 
10 min
inactive time: 
5 min
cooking time: 
5 min
total time: 
20 min

Hobak Bokkeum (also called Hobak Namul) is a delicious side dish you can make in a just few minutes. ("Hobak" means zucchini. “Bokkeum" means pan-fried. “Namul" means vegetable side dish.) Hobak bokkeum is also great as a topping for bibimbap. For bibimbap, the zucchini is usually cut into thin strips instead. Korean zucchini, also known as gray squash, is usually thicker than North American zucchini and light green. The flesh is more tender. This recipe is best with Korean zucchini, but you can use the North American variety.

To make this completely vegetarian, just omit saewoojeot (shrimp fish sauce). You can also add a little bit of red chili flakes for a spicy version.

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Change to: Metric US
½ Zucchini, Korean (Grey Squash) 애호박 (about 150g)
½ Green Onion 파
½ tspGarlic (minced) 다진 마늘
1 tbsSesame Oil 참기름
½ tspSalt 소금
½ tspShrimp Fish Sauce (Sae Woo Jeot) 새우젓 (optional)
Green Chili Pepper 풋고추 (optional, can use red chili pepper)

Optional Ingredients and Substitutions
Shrimp fish sauce (Saewoojeot): Saewoojeot is a great addition to this dish but you can omit it if you don’t have it or if you don’t like fishy taste. Season with salt instead.
Red chili pepper: Red chili pepper is optional. You can also use green chili pepper instead.
Korean zucchini: Korean zucchini (also known as gray squash) is really the best for this dish, but you can replace it with regular zucchini.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Wash & cut

Wash and cut zucchini in half length-wise. Then slice the halves into 6mm (a bit thinner than ¼”) to create half moon shaped slices. If the zucchini is thick, cut the halves into 3 lengthwise and slice to create pie shaped slices.

image: HOBAKB01.JPG

Wash zucchini

Cut in half


2. Salt & remove water (optional)

Mix the cut up zucchinis with ½ teaspoon of salt and leave it for 5-10min. Remove water with paper towel.

image: HOBAKB02.JPG

Mix zucchini

  • ½ salt

Leave it image: clock.png 5 min

Remove water with paper towel

3. Cut vegetables

Mince 1 clove of garlic. Chop ½ green onion finely. Thinly slice chili peppers (optional).

image: HOBAKB03.JPG

Mince 1 clove garlic

Chop ½ green onion

Thinly slice chili peppers

4. Mince saewoojeot (optional)

Mince saewoojeot (shrimp fish sauce) if there are solids in the sauce. You can use it as it is if you like or you can omit saweoojeot and use salt instead.

image: HOBAKB04.JPG

5. Sauté zucchini

Preheat a pan with 1 tablespoon of sesame oil on medium heat for 1 min. Add zucchini and sauté for about 1 min.

image: HOBAKB05.JPG

Preheat pan

  • 1 tbs sesame oil
  • Med Heat image: medheat.png image: clock.png 1 min

Add zucchini

Sauté Med Heat image: medheat.png image: clock.png 1 min

6. Add seasoning

Add ½ teaspoon of minced saewoojoet (shrimp fish sauce), chopped green onions, sliced chili peppers and ½ teaspoon of minced garlic to the pan. Sauté on medium heat for another 1-2 min or until the zucchinis are cooked to your liking.

image: HOBAKB08.JPG


  • ½ tsp saewoojeot
  • chopped green onions
  • sliced chili peppers
  • ½ tsp minced garlic

Sauté Med Heat image: medheat.png image: clock.png 2 min

7. Serve

Serve on a side dish plate. Enjoy!

image: HOBAKB07.JPG



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