Aehobak bokkeum
Aehobak bokkeum, from above
Non vegKorea

Aehobak bokkeum

Half moons of courgette, softened with garlic and a hint of the sea. Ten minutes flat.

12 minTime
2 gProtein each
mildSpice
Young squash2 chapters · 1 min read

Make it your way

Grandma's wayKorean courgette stir fried with garlic and salted shrimp.
The original
65kcalsame
2 gproteinsame
1 gfibresame
12minutessame

Aehobak bokkeum.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Zucchini (courgette, baby marrow)2 medium, half moons
Onion½, sliced
Garlic2 cloves, minced
Cooking oil (vegetable oil)2 tsp
Fish sauce2 tsp fish sauce (or salted shrimp)
Salta pinch
Sesame oil1 tsp
Sesame seeds1 tsp
Fresh red chillies (fresh red chiles)½, sliced

Method

4 steps
  1. 1Slice the zucchini into half moons about 5 mm thick.
  2. 2Fry garlic and onion in oil for 1 minute, then add the zucchini.
  3. 3Add fish sauce and stir fry for 3 to 4 minutes.
  4. 4Finish with sesame oil, seeds and red chilli.
Serve it like this

Serve warm in a small dish beside rice and soup, with the red chilli slices on top.

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Make it a meal

What goes with Aehobak bokkeum: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
With a main Doenjang jjigae30 min
With a main Kimchi jjigae35 min
To drink Boricha25 min
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