This Korean Zucchini Side Dish, also known as hobak bokkeum or stir-fried zucchini, is a simple and healthy classic that’s sure to please even the pickiest eaters! Light, crunchy, and refreshing, this popular banchan (side dish) is vegan-friendly, easy to prepare, and requires only a few ingredients.
The garlicky, homestyle flavor improves the next day, making it an ideal choice for meal prep. For a complete Korean-style meal, pair it with my Vegetarian Bibimbap and Zucchini Carrot Fritters!
INGREDIENTS
- 30 oz zucchini (4 medium-sized)
- 2.5 tsp coarse sea salt
- 0.4 oz garlic (2 large cloves)
- 2 bulbs green onions (chopped, plus extra for garnish)
- 1 tbsp avocado oil
- 2-3 tsp toasted sesame oil (plus extra for garnish)
- 1 tbsp toasted white sesame seeds (plus extra for garnish)
INSTRUCTIONS
- Trim both ends of the zucchini and use a mandoline slicer to cut it into thin, round discs.
- Place the zucchini slices in a large mixing bowl, sprinkle with salt, and gently rub the salt into each slice with your hands. Set aside for about 20 minutes to draw out excess moisture.
- While the zucchini sits, finely mince the garlic and chop the green onions.
- After 20 minutes, gently squeeze out any extra water from the zucchini and set it on a large plate.
- Preheat a large sauté pan over medium heat. Once warm, add the avocado oil and increase the heat to medium-high. Add the zucchini and sauté for 1 minute.
- Stir in the garlic, green onions, sesame oil, and sesame seeds, and sauté for another minute before turning off the heat.
- Transfer the zucchini to a large serving plate and garnish with extra green onions, sesame seeds, and a drizzle of sesame oil. Serve at room temperature or chilled.
Notes: This dish tastes even better after chilling, making it perfect for meal prep! Serve it cold or at room temperature.
