Hobak Jjim

Hobak jjim is a gentle, home-style Korean dish where rounds of zucchini are stuffed with seasoned pork and braised slowly in a light soy and sesame broth. It appears regularly on the hanjeongsik (Korean full-course) table and has been a staple of Korean grandmothers' kitchens for generations.

Serves: 4

Ingredients

• 2 medium zucchini (about 600g / 1.3 lb total), cut into 3cm (1¼ in) rounds
• 200g (7 oz) minced pork
• 3 garlic cloves, minced
• 2 tbsp (30ml) soy sauce, divided
• 1 tsp (5ml) sesame oil
• ½ tsp (1g) black pepper
• 4 dried shiitake mushrooms, soaked and finely chopped
• 2 spring onions, finely sliced
• 240ml (1 cup) anchovy or vegetable stock
• 1 tsp (4g) sugar
• 1 tbsp (8g) toasted sesame seeds
• 1 egg, beaten (optional garnish)

Instructions

1. Using a small spoon or melon baller, scoop a hollow from the centre of each zucchini round, leaving a base and sides intact. Reserve the scooped flesh.
2. Finely chop the reserved zucchini flesh. Mix with minced pork, garlic, 1 tbsp soy sauce, sesame oil, pepper, and shiitake mushrooms until well combined.
3. Fill each zucchini cup generously with the pork mixture, pressing gently to compact.
4. In a wide pan or shallow pot, combine the stock, remaining 1 tbsp soy sauce, and sugar. Bring to a gentle simmer over medium heat.
5. Arrange the stuffed zucchini in the pan, filling side up. Cover and braise over low-medium heat 18-20 minutes, basting every 5 minutes with the braising liquid, until the zucchini is tender and the pork is cooked through.
6. If using, drizzle a little beaten egg into the broth in the final 2 minutes for silky egg strands. Scatter spring onions and sesame seeds over the top to serve.

Cook's Notes: This dish is equally good made a day ahead — the flavours deepen overnight. A vegetarian version can be made by replacing pork with firm tofu and finely chopped walnuts.