Hobak- seon, stuffed zucchini

‘Seon’ refers stuffed vegetable dishes in Korean cuisine. Zucchini, cucumber, cabbage, chilli pepper or egg plant is often used for this cooking technique. Vegetables are cut in pieces and slits within the piece for stuffing. The pieced are stuffed with meat and mushrooms then cooked. Final touch is made with colourful garnish.

Hobak- seon (Serves 2)

 

one (300g) courgette, 2 dried black oak mushroom, 50g ground beef

Seasoning: 2 tsp salt, 1 tsp + 1 tsp soy sauce, 1/2 tsp sesame oil, garlic powder, onion powder, pepper

Garnish: egg, pine nuts, dried red chilli, seok-I (stone mushroom)

Dipping sauce: 1 tsp Korean mustard, 1 Tbsp sugar, 1 Tbsp vinegar, 1 Tbsp water

Preparation:
1. Cut the courgette in half lengthwise and cut in 4 cm pieces. Cut two or three slits diagonally in every piece. Put in salty water to make them tender (1 tsp salt to every 200 ml)

 
 

 

 

 

 

2. Soak the mushrooms in lukewarm water. When they are tender, drain and put aside the soaking water. Cut the mushrooms in very fine julienne.

3. Season the ground meat and the mushrooms with tsp soy sauce, 1/2 tsp sesame oil, garlic powder, onion flakes.

 

4. Drain the courgette pieces and stuff the slits with meat and mushroom stuffing.

5. Prepare the garnish. Make white and yellow egg omelets cut in small size julienne. Cut the dried chili in fine shreds with scissors. Cut the stone mushroom in the same manner as dried chilis after washing them thoroughly.

6. Prepare the sauce. Mix the ingredients in order as indicated in the list.
7. Mix one cup (200 ml) of mushroom water (from 2) and one tsp of soy sauce.

Cooking:

1. Pour the water and soy sauce mix (from 7) in a pan.
2. Arrange the stuffed courgette in the pan.

3. Bring it to a boil and reduce the heat and simmer.

4. Spoon the sauce over the courgette while simmering.

Setting:
Arrange the courgette on a dish garnish them. Serve with the dipping sauce on the side.