Korean Zucchini Shrimp Stir‑Fry (Aehobak‑Saeu‑Bokkeum)

Korean zucchini shrimp stir-fry (aehobak-saeu-bokkeum) is a home-style Korean dish that pairs sweet, slightly crunchy Korean zucchini with juicy shrimp and a sesame-scented finish. It’s the kind of banchan that feels both comforting and a little elevated when the shrimp are left whole — essentially a hobak bokkeum (stir-fried zucchini) with shrimp.

This recipe is appealing because it uses few ingredients and a short cooking time, so you get bright texture and clear flavors without fuss. The method draws a little moisture out of the zucchini first, which keeps the pieces from going mushy and enhances their natural sweetness.

If you’re looking for an easy Korean zucchini side dish, a hobak bokkeum — stir-fried zucchini — or an approachable aehobak recipe without saeu-jeot, this stir-fry delivers — quick to make, great with rice, and versatile enough to serve as a light main.

What Is Korean Zucchini Shrimp Stir Fry?

Korean zucchini shrimp stir-fry is a classic home-style dish featuring aehobak, the pale green Korean summer squash prized for its delicate texture and subtle sweetness. Unlike Western zucchini, aehobak has thinner skin and softer flesh, which turns almost silky when cooked properly.

The dish balances tender zucchini with whole shrimp, lightly seasoned and finished with sesame oil. The flavor profile is gentle rather than bold. You will notice a natural sweetness from the squash, a savory undertone from the tuna sauce, and a nutty finish from the sesame.

Texturally, the zucchini should be soft but not mushy. Achieving this requires a simple technique: pre-salting the squash to draw out excess moisture before cooking. This step ensures each piece holds its shape while absorbing flavor evenly.

What You'll Need to Make Korean Zucchini Shrimp Stir-Fry

Equipment Checklist:

• Large skillet or wok with a lid
• Sharp knife and cutting board
• Mixing bowl for thawing shrimp
• Measuring spoons and cup

Pantry Staples:

• Tuna sauce (chamchi-aek) for umami depth
• Toasted sesame oil
• Sesame seeds
• Minced garlic

Tuna sauce can be found at Korean grocery stores or online. If unavailable, a light fish sauce works as an alternative.

Why You'll Love This Recipe

• Quick enough for weeknights. From prep to plate in about 20 minutes.
• No specialty fermented ingredients. Accessible for cooks without a fully stocked Korean pantry.
• Beautiful presentation. Whole shrimp elevate the dish from simple banchan to impressive main.
• Naturally sweet and mild. Perfect for those who prefer gentle flavors over heavy spice.
• Versatile serving options. Works as a Korean zucchini side dish or a light protein-forward meal.
• Tender, never mushy. The pre-salting technique ensures perfect texture every time.

Ingredients

Main Ingredients:

• 1 Korean zucchini (aehobak), about 250g
• 1/4 medium onion
• 200g frozen shrimp (approximately 15 medium-large pieces)

Seasoning:

• 1 tablespoon tuna sauce (chamchi-aek)
• 1/2 tablespoon minced garlic
• 90ml water (about 1/3 cup)

Finishing:

• 1 tablespoon toasted sesame oil
• Sesame seeds, for garnish

Method

1. Prepare the zucchini. Rinse the Korean zucchini and trim both ends.

   
   Cut it in half lengthwise, then quarter each half.
   
   Slice into chunky pieces about 2cm thick.
   
   Larger cuts preserve texture and allow the squash to stay tender without falling apart.
   

2. Cut the onion. Slice a quarter of a medium onion into pieces roughly the same size as the zucchini.

   

3. Pre-salt the vegetables. Place the zucchini and onion in your skillet.

   
   Add the tuna sauce and toss to coat evenly.
   
   Let the mixture rest for 10 minutes. This draws out excess moisture and seasons the squash from within.

4. Prepare the shrimp.

   
   While the vegetables rest, thaw the frozen shrimp in cool water.
   
   Remove the tails and rinse twice. Drain thoroughly and set aside.
   

   

5. Start cooking the vegetables. Place the skillet over medium heat.

   
   Stir the zucchini and onion gently until the heat distributes evenly and the vegetables begin to soften slightly.
   

6. Add the shrimp. Add the prepared shrimp and minced garlic to the skillet.

   
   Stir everything together and cook over medium heat until the shrimp begin to turn pink.
   

7. Simmer to finish. Pour in the water and cover the skillet.

   
   Reduce heat to medium-low and let everything cook for about 5 minutes.
   
   The zucchini should be completely tender and the shrimp fully cooked.
   

8. Finish with sesame oil. Remove from heat. Drizzle the sesame oil over the dish and fold it through gently.

   

9. Serve. Transfer to a serving dish and scatter sesame seeds generously over the top.

   

Tips, Variations, and Serving Suggestions

For the best texture: Cut the zucchini into thick, chunky pieces. Thin slices will overcook and turn mushy. The pre-salting step is essential for maintaining structure.

Substituting aehobak: If Korean zucchini is unavailable, use young summer squash or regular zucchini. Choose smaller specimens with thinner skin for the closest texture.

Make it a full meal: Serve this stir-fried zucchini with shrimp over steamed rice for a light but satisfying dinner. It pairs well with other mild Korean banchan like steamed egg custard or seasoned soybean sprouts.

Add gentle heat: For a hint of warmth, add a small amount of gochugaru (Korean red pepper flakes) when cooking the shrimp.

Storage: This dish keeps refrigerated for up to two days. Reheat gently to avoid overcooking the shrimp.

Frequently Asked Questions

Can I use fresh shrimp instead of frozen?

Yes. Fresh shrimp work beautifully. Simply devein, remove the shells and tails, then continue with the recipe as written.

What does tuna sauce taste like?

Tuna sauce has a mild, savory flavor similar to light soy sauce but with added depth. It delivers umami without overpowering the dish.

Why do I need to pre-salt the zucchini?

Pre-salting draws out excess moisture, which prevents the zucchini from becoming soggy during cooking and helps the seasoning absorb more evenly.

Is this dish spicy?

Not at all. This zucchini shrimp stir-fry is one of the mildest Korean side dishes, with gentle and naturally sweet flavors.

Can I make this vegetarian?

Yes. Simply omit the shrimp and use soy sauce instead of tuna sauce. The zucchini alone makes a light and satisfying side dish.

This Korean zucchini shrimp stir-fry captures everything appealing about Korean home cooking: honest ingredients, thoughtful technique, and flavors that feel both comforting and refined. The tender zucchini, the plump shrimp, the fragrant sesame finish. It all comes together in a dish that looks impressive but requires very little effort.

Whether you serve it as a quick Korean seafood banchan alongside rice or let it shine as a light main course, this recipe earns its place in your weekly meal planning.

If you enjoyed this dish, consider trying other beginner-friendly Korean sides like steamed egg custard or soy-braised potatoes. For more shrimp-based inspiration, a crispy Korean shrimp pancake makes an excellent companion to this tender stir-fry.