Name: Spicy Korean-Style Zucchini Banchan
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 medium zucchini, thinly sliced into half-moons; 1 tbsp vegetable oil; 2 garlic cloves, minced; 2 scallions, finely chopped; 1 tbsp gochugaru (Korean red pepper flakes); 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp toasted sesame seeds; Salt, to taste

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Short description

This spicy Korean zucchini side dish (Hobak Bokkeum) is a quick and flavorful banchan made with sautéed zucchini slices coated in a savory gochugaru-garlic sauce, finished with sesame oil and seeds.

Why You’ll Love This Recipe

It’s ready in under 15 minutes.
Perfect as a side dish for rice, BBQ, noodles, or lunch boxes.
Low-calorie, low-carb, and packed with flavor.
Authentic Korean taste using just a few pantry ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Zucchini (medium, sliced into rounds)
Garlic (minced)
Gochugaru (Korean red chili flakes)
Soy sauce
Sesame oil
Rice vinegar (optional)
Sugar (optional, for balance)
Sesame seeds
Neutral oil (vegetable or canola)

Directions

Slice zucchini into ¼-inch thick rounds.
Heat a skillet over medium-high heat with a bit of neutral oil.
Add zucchini slices and sauté for 3–4 minutes per side until tender and lightly golden.
Add minced garlic and cook briefly (do not burn).
Turn off heat, then stir in gochugaru, soy sauce, sesame oil, and optional sugar or vinegar.
Toss well to coat evenly.
Finish with a generous sprinkle of sesame seeds before serving.

Servings and timing

Serves: 2–4 (as a side dish)
Prep time: 5 minutes
Cook time: 8–10 minutes
Total time: ~15 minutes

Variations

Add thinly sliced onions or carrots for texture.
Use zucchini spears or half-moons instead of rounds for a different presentation.
Add a splash of fish sauce for a deeper umami note.
Mix in a few drops of chili oil for extra heat and fragrance.

Storage / Reheating

Store in the refrigerator in an airtight container for up to 3 days.
Best enjoyed cold or at room temperature. Reheating is not necessary but can be done lightly in a skillet if preferred.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well and tastes very similar.

Is this dish very spicy?

It has a gentle heat from gochugaru, but you can adjust the spice level by using less or more.

What is gochugaru?

Gochugaru is Korean red pepper flakes made from sun-dried chili peppers. It has a fruity, smoky flavor and moderate heat.

Can I make this ahead of time?

Yes. It’s actually better when it sits for a few hours to absorb the flavors.

Can I use soy sauce alternatives?

You can use tamari for gluten-free or coconut aminos for a slightly sweeter version.

Does this need to be served hot?

No. It’s traditionally served cold or at room temperature as part of a Korean meal spread.

Is this dish vegan?

Yes, it’s naturally vegan.

Can I meal prep this?

Absolutely. Make a batch and store for a few days as a side to your mains.

Can I add protein to this dish?

You could stir in tofu cubes or serve it alongside grilled meat or eggs for a fuller meal.

What other dishes pair well with this?

It pairs beautifully with Korean BBQ, rice bowls, or other banchan like kimchi, pickled radish, and bean sprouts.

Conclusion

Spicy Korean-style zucchini banchan is a simple yet flavorful side dish that brings brightness and heat to any meal. With minimal effort and a handful of ingredients, you’ll have an authentic Korean touch ready in no time.