Hobak Kimchi (Korean Spicy Fermented Zucchini)

Jaye Fong
by Jaye Fong
3 Cups
45 min

Hobak Kimchi (호박김치) is an amazing Korean zucchini side dish that goes especially well with KBBQ! Hobak actually translates to "squash" so it usually covers pumpkin, zucchini, or yellow squash dishes. Similar to other kimchi ferments, this dish is best enjoyed after a few weeks of fridge time, but you can consume it immediately if you'd like a "fresh" taste. I would recommend using a zucchini with fewer seeds if possible because the firmer parts are more enjoyable (at least to me!) This is a great dish for all you summer gardeners out there wondering what to do with the mountain of zucchini you have grown.

Hobak Kimchi (Korean Spicy Fermented Zucchini)
Recipe details
  • 3  Cups
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1 medium/large zucchinis, cut into 2” batons
  • 2 stems of scallions, cut/julienned into 2” batons
  • 3 large garlic cloves, minced
  • 1” piece ginger, minced
  • 2 tbsp gochujang
  • 1 tsp fish sauce
  • 1 tbsp gochugaru
  • ¼ cp white rice vinegar
  • ½ tsp sugar
  • 3 tbsp kosher salt (for releasing water from zucchini)

Cut the zucchini into 2" rods.
In a large stainless steel bowl, salt the zucchinis and set aside for at least 30 mins, up to 2 hours.
Rinse gently to wash away the majority of the salt.
In a medium bowl, make your kimchi paste. Mix minced garlic, ginger, fish sauce, gochujang, gochugaru, sugar, and vinegar.
Using gloves, add the kimchi paste to the well-drained zucchini. Be sure to completely coat every surface.
Add scallions and toss to coat.
Transfer kimchi into your air tight jar.
Leave at room temp for 3 days, shaking the jar every day to make sure the kimchi is completely coated/submerged.
Transfer jar to fridge and wait 2-3 weeks. You can consume immediately, but it’ll taste better in a few weeks.
Jaye Fong
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