Hobak Muchim (Seasoned Squash Side Dish)
A refreshing summer side dish made by lightly blanching squash and tossing it with seasonings to keep it crisp.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish skips stir-frying in oil and instead briefly blanches the squash in boiling water for a clean, crisp texture. Flavored with tuna extract sauce and perilla oil for savory depth, it makes a great summer rice banchan or topping for cold noodles.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Round Korean zucchini (or 2 Korean zucchinis (aehobak))1, 500 g (after trimming)
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
- White part of large green onion (daepa)
- Salt1 tbsp
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Green plum syrup (maesil-cheong) (or sugar)1 tbsp
- Perilla oil (or toasted sesame oil)1 tbsp
- Toasted sesame seeds1 tbsp
- Instead of one medium round Korean zucchini, you can use about 2 regular Korean zucchinis.
- Do not julienne the squash too thin. Scrape out any soft, spongy core or seeds, and use only the firm flesh. If using regular Korean zucchini, julienne around the outside with a mandoline and save the center for stew.
Steps
Prepare the ingredients
Use one medium round Korean zucchini. About 2 regular Korean zucchinis will also work.
Prepare 2 Cheongyang chili peppers, 1 red chili pepper, and the white part of a large green onion.
Cut the ingredients
Julienne the squash, not too thinly.
If the core is spongy or has seeds, scrape it out and use only the firm outer parts.
If using Korean zucchini, rotate it on a mandoline to cut strips, and save the central core for jjigae.
Thinly julienne the Cheongyang chili pepper and red chili pepper to match the length of the squash, and finely mince the large green onion.
Blanch the squash
Pour in enough water to submerge the squash, add 1 tbsp salt, and bring to a rolling boil.
Add the squash and stir for about 10 to 20 seconds, blanching until just tender.
To keep the squash from turning mushy, quickly rinse it in cold water to cool it down, then drain in a colander.
Make the seasoning
Combine all seasoning ingredients except the perilla oil and toasted sesame seeds.
Add the peppers and large green onion, then mix together.
Toss and season
Gently squeeze out the remaining water with your hands without mashing the squash, then add the seasoning mixture, perilla oil, and toasted sesame seeds and toss evenly.
If it tastes bland, adjust the saltiness with salt, and balance the sweetness with sugar or green plum syrup.
Finish
Because only the firm flesh of the squash is briefly blanched and seasoned, it is pleasantly crisp rather than soft.
Unlike stir-fried squash, this fresh, lively texture whets your appetite and makes for a delightful bite.
Seasoning summer's star vegetable, squash, like a namul makes it wonderful heaped over warm rice or tossed into thin noodles.
Make this hobak namul for a clean, light dish that offers great flavor, texture, and nutrition.
Ppunwife's tips
- To keep the squash from turning mushy, quickly rinse it in cold water to cool it down, then drain in a colander.
- Gently squeeze out the remaining water with your hands without mashing the squash, then add the seasoning mixture, perilla oil, and toasted sesame seeds and toss evenly.
- If it tastes bland, adjust the saltiness with salt, and balance the sweetness with sugar or green plum syrup.
FAQ
Can I use Korean zucchini (aehobak) instead of round Korean zucchini?
Yes, you can substitute 2 Korean zucchinis. Use a mandoline to julienne around the outside, using mainly the firm flesh.
How should I blanch the squash to keep it crisp?
Add salt to boiling water and blanch the squash briefly for only 10 to 20 seconds, then immediately rinse it in cold water to remove the heat so it does not turn mushy.
Should I include the seeds and core when seasoning the squash?
It is best for the texture to scrape out any spongy core or seeds and use only the firm flesh.
