Savory and Sweet Braised Zucchini (Hobak Jorim)
Summer Zucchini Side Dish: Easy Hobak Jorim Recipe
This recipe showcases how to make a delicious Hobak Jorim (braised zucchini) using fresh, in-season summer zucchini (round zucchini). Its tender, slightly firm texture and savory-sweet flavor make it a perfect side dish that will have you reaching for more rice. We’ll guide you through each step so even beginners can easily create this delightful Korean classic!
Main Ingredients- 1 medium-sized round zucchini (summer squash)
- 1 onion
- 3 Korean green chili peppers (Cheongyang peppers)
- A pinch of sesame oil
- A sprinkle of toasted sesame seeds
- 1 cup (200ml) kelp broth
- A small amount of chopped green onions or leeks (optional)
Seasoning Ingredients- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce (or fish sauce)
- 1 Tbsp Saeujeot (fermented salted shrimp), finely minced
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Maesilcheong (plum extract)
- 1 Tbsp Minced garlic
- 2 Tbsp Kelp broth
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce (or fish sauce)
- 1 Tbsp Saeujeot (fermented salted shrimp), finely minced
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Maesilcheong (plum extract)
- 1 Tbsp Minced garlic
- 2 Tbsp Kelp broth
Cooking Instructions
Step 1
Here are all the ingredients you’ll need to make this delicious summer zucchini side dish. Seasonal zucchini is wonderfully sweet and tender, perfect for braising.
Step 2
Wash the zucchini thoroughly. Cut it in half lengthwise, then cut each half into four pieces. Use a knife to scoop out and discard the seedy core. Removing the seeds helps prevent the zucchini from becoming too watery when cooked.
Step 3
Cut the seeded zucchini into bite-sized pieces, about 1 cm thick and 4-5 cm long. Be careful not to slice them too thinly, as they can break apart during cooking.
Step 4
Now, let’s make the flavor base for our zucchini jorim! In a small bowl, combine the gochugaru, soy sauce (or fish sauce), minced saeujeot, mirin, maesilcheong, minced garlic, and 2 tablespoons of kelp broth. Mix everything together well.
Step 5
Detailed seasoning mixture: Combine 2 Tbsp gochugaru (totaling 3 Tbsp as per ingredient list), 1 Tbsp soy sauce (or fish sauce), 1 Tbsp saeujeot, 1 Tbsp maesilcheong, 1 Tbsp minced garlic, 1 Tbsp mirin, and 2 Tbsp kelp broth. Stir until well combined. (Note: The total amounts are listed in the ‘Seasoning Ingredients’ section above; this step details the mixing process.)
Step 6
Arrange the sliced zucchini in a wide pan or pot. Don’t worry if it seems like a lot, as the zucchini will shrink as it cooks.
Step 7
Sprinkle half (1/2) of the prepared seasoning mixture evenly over the zucchini. Gently shake the pan from side to side to help the seasoning coat the zucchini pieces evenly, ensuring better flavor infusion.
Step 8
Slice the onion into approximately 1 cm thick strips. The natural sweetness of the onion will enhance the flavor of the braised zucchini.
Step 9
Remove the stem from the Korean green chili peppers and slice them diagonally. If you enjoy a spicier dish, feel free to add more.
Step 10
Arrange the sliced onions and diagonally sliced chili peppers on top of the zucchini. This adds both color and a deeper flavor profile to the dish.
Step 11
Now, evenly distribute the remaining seasoning mixture over the vegetables. Ensuring all ingredients are well-coated is key for a flavorful dish.
Step 12
Prepare 1 cup of kelp broth for a clean and refreshing taste. For the best results, soak a piece of dried kelp (about 5×5 cm) in cold water for about 10 minutes to extract the flavor. (Using lukewarm water is also acceptable, but cold water yields a clearer broth.)
Step 13
Carefully pour the 1 cup of kelp broth around the edges of the pan. Avoid pouring it directly over the ingredients; just enough to create a braising liquid is ideal.
Step 14
Cover the pan with a lid and bring to a simmer over medium-high heat for about 5 minutes, until it starts to bubble gently. This initial cooking helps soften the vegetables.
Step 15
Reduce the heat to medium and gently stir the ingredients to ensure even cooking and flavor distribution. Continue to braise for about 10 minutes, or until the zucchini is tender and the sauce has slightly thickened. If the sauce reduces too much, you can add a little more kelp broth. In the last few minutes, add the chopped green onions or leeks. Adjust the seasoning with a little salt if needed.
Step 16
Finally, reduce the heat to low. Drizzle in half a tablespoon of sesame oil for a fragrant finish. Adding the sesame oil at the end preserves its aroma.
Step 17
Your delicious and tender summer zucchini jorim is ready! This dish is also great when served at room temperature or even cold, making it perfect for meal prep. Enjoy it with a bowl of warm rice!
