You will always have a feast for your eyes when dining in a Korean restaurant. I am always filled with anticipation to see what banchan, or Korean side dishes, are brought out to accompany the meal I’ve just ordered.
I almost enjoy eating the banchan more than the main course. đ
Banchan are spectacularly beautiful. They are a feast for your eyes, as well as your palate. Many are typical: various types of kimchi, spinach side dish, potato side dish, radish, etc. You never know what side dishes you will be served! One side dish that I’m always excited to see is the Korean zucchini side dish, or Hobak Namul.
Hobak Namul – Korean Zucchini Side Dish
Let me introduce you to hobak namul. “Hobak” means zucchini, and “namul” means vegetable side dish. This dish is best made with Korean zucchini, however North American zucchini is fine to use as well, and just as delicious!
Korean zucchini, or aehobak, differs from the North American zucchini in that that flesh is more delicate and has thinner or smoother skin.
Very few ingredients are needed, and the hobak namul is so easy and quick to prepare. You will need your zucchini, some garlic, green onions, sesame oil, fish sauce, sugar, and Korean red pepper flakes (you can order here on Amazon or buy at your Asian grocery) and just a few minutes of your time and voila! Your hobak namul will be ready to eat in no time. đ
By the way, check out this great article from Kitchenistic on How To Peel Garlic Easily – Tips and Tricks!
Serve this delicious banchan as part of a Korean meal, with rice, or anytime you desire something to spice up your meal!
Here are some other Korean side dishes you may enjoy!
Quick and Easy Cucumber Kimchi
Korean Wild Green Onion Kimchi – Pa Kimchi
If you make this dish please let me know your feedback! You can email me at grace@explorecookeat.com, or comment below!!! Thank you!!!
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Cheers!
Grace
Korean Zucchini Side Dish (Hobak Namul)
Ingredients
- 1 zucchini either Korean or North American variety
- 1 green onion sliced finely
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 ts sugar
- 1 tsp fish sauce
- 1 tsp Korean red pepper flakes
- 1/2 tsp salt
Instructions
- Cut the ends off your zucchini. Slice in half lengthwise, and then cut into thin discs as shown in the image. Place in a colander or bowl and sprinkle 1/2 ts of salt over the zucchini. Leave for 10 minutes, and then using paper towels you'll want to wipe off the salt and then squeeze firmly to get rid of the excess water.
- Heat up your sesame oil (med high heat) on a skillet. Add the zucchini, and stir fry for around 5 min to soften.  Cook a bit longer if necessary to soften.
- Add the garlic, green onion, fish sauce, sugar, and red pepper flakes, and stir fry an additional minute. Â
- Remove from the heat, and allow to cool.
Notes
This turned out delicious! I ended up using about twice as much garlic as the recipe suggests just because I can’t get enough garlic!
Hello! You made my day! Thank you so much for taking the time to make this dish and comment. I am so happy to hear that you liked it and I’m with you on the garlic…maybe I need to up the amount of garlic in the recipe. đ I appreciate you so much! Thank you again!! Grace
Great recipe! Growing up, my best friend’s Mom was from Korea, and I have such fond memories of her cooking. I haven’t made hobak namul for years, and this recipe was a wonderful way for me to reconnect with the comfort food from my childhood. With zucchinis coming in from the garden at warp speed now, I’ll be keeping a constant pot of this ready as a side dish. Thank you!
Hi Anna! Thanks so much for your comments! I’m overjoyed to know that you liked the recipe, but moreso that it brought back memories from your childhood. That connection is something we all crave I think!! Thank you again Anna and take good care!! Grace