Korean Spicy Zucchini Side Dish aka HOBAK BOKKUM BANCHAN
Ever look at zucchini at the supermarket and think to yourself, “I really should eat more zucchini” but never end up buying any? Well, fear its tastelessness no more. Try this recipe and if you like spice, ramp it up and this may become your favourite side dish on the table.
What you need:
Zucchini
Salted Shrimp (SAE-WOO JUT)
Korean Red Pepper Powder (GOCHUGARU)
Spicy Pepper
What you do:
Slice zucchini into thick-ish discs.
Pour some water into a pan.
Add 1 tsp of salted shrimp per zucchini (Or season with salt)
Add 1 tsp of GOCHUGARU per zucchini or adjust to your heat tolerance.
Chop fresh, spicy pepper if you like (Optional).
Put all ingredients in a pan. Cook zucchinis on med-high heat until soft. It will require some stirring action. Shouldn’t take more than 10 minutes. If water evaporates during this time, you may need to add more (if you do, don’t forget to add the other stuff to balance flavours). Taste test to check for doneness. Zucchinis should be full of flavour and have lost their crunch. Cook until it’s to your desired level of softness.
Boom. Done.
Enjoy with rice.
Notes:
Try the Korean Zucchinis if you can get them. They definitely have a more delicate flavour than usual. Worth a try.
An easy way to kick it up another notch would be chopping up some Thai (Bird’s Eye) chilis 🔥.
If you don’t have or don’t like salted fermented shrimp, just use salt. But you’re missing out! Even for this recipe alone and the Microwave Korean Steamed Eggs recipe, I would keep a container on hand.
A milder alternative is to cook it the same way but with garlic (no GOCHUGARU). Add about a tsp of garlic for every zucchini (but you know how garlicky you like it, so adjust accordingly) and if you don’t have salted shrimp, just season with salt. Drizzle with sesame oil before serving- but if you don’t have it, don’t sweat it.
Keep salted shrimp (because you are now too curious not to try it) in the freezer. Not only do you not have to worry about it going bad if you don’t use it for months at a time, it will never freeze (like vodka!) and you can easily scoop out what you need. (Read more about Korean Salted Shrimp here.)
Of course, this depends on your preference. We like it piping hot, but this can also be enjoyed cold out of the fridge. Keep in mind this does not keep well. This is more of a cook-to-eat-at-this-meal type of side dish.