Hobak Namul Zucchini Side Dish Recipes

HEALTHY DRIED ZUCCHINI SIDE DISH-MALEUN HOBAK NAMUL

Steps:

• Soak dried zucchini (마른 호박 maleun hobak) in warm water for 1 hr.
• Strain zucchini slices and discard the water. Squeeze excess water from zucchini by squeezing them gently with your hands.
• Season rehydrated zucchini with guk kanjang, mirin and salt. Mix seasoning into zucchini by mixing them gently with your hands.
• Heat a pan with 1 tsp perilla oil (or sesame oil) and saute zucchini on medium heat for 2 min.
• Add garlic, green onions and 2-3 Tbs water (depending on how dry or wet you like it). There should not be much extra liquid when you are done.
• Saute for another 3-4 min. until zucchini slices are tender and seasoned. You can also brown it a little by sauteeing on med high heat instead.
• Taste and adjust seasoning if needed. Sprinkle sesame seeds.

HOBAK JEON (PAN-FRIED ZUCCHINI)

Steps:

• Make the dipping sauce: Whisk all ingredients in a bowl. This sauce will keep in the refrigerator in a covered container for 1 week.
• Prepare the zucchini: In a medium bowl, toss the zucchini and flour, ensuring each piece is lightly coated.
• In a separate bowl, whisk the egg and fish sauce, making sure to break down the egg white.
• In a medium skillet or sauté pan, heat the vegetable oil over medium heat. Working in batches to avoid overcrowding, dip and coat the floured zucchini rounds in the egg batter, then add to the skillet and cook until lightly browned, about 3 minutes per side. Use a spatula to transfer finished zucchini rounds to a wire rack lined with paper towels.
• Serve as banchan or as an appetizer with the sauce. The zucchini can be enjoyed hot or at room temperature; cooked zucchini pieces can be held inside an oven set to warm.