Korean Stuffed Zucchini with Beef (Hobak Jeon-Style Stuffed Squash)

About This Recipe

This dish draws on the Korean jeon tradition of pan-frying vegetables and meat in an egg batter, applying it to zucchini rounds hollowed slightly and packed with a seasoned beef filling before frying until the egg coating turns golden and the filling cooks through. It's a common banchan or light main course in Korean home cooking. The filling needs to be well-seasoned since the zucchini itself is mild, and dredging in flour before the egg wash is what helps the egg coating actually adhere to the vegetable rather than sliding off in the pan.

Ingredients

Serves 4

• 2zucchini(cut into 1.5cm rounds)
• 300 gground beef
• 2 clovesgarlic(minced)
• 1 tbspsoy sauce
• 1 tspsesame oil
• 1scallion(finely chopped)
• 0.5 cupall-purpose flour(for dredging)
• 3eggs(beaten)
• 3 tbspvegetable oil(for frying)
• 0.5 tspfine sea salt
• 0.25 tspblack pepper

Instructions

1. 1

   Prepare the zucchini

   Scoop a small well into the center of each zucchini round, being careful not to cut through the bottom.

2. 2

   Make the filling

   Combine ground beef, garlic, soy sauce, sesame oil, scallion, salt, and pepper, mixing thoroughly.

3. 3

   Stuff the zucchini

   Pack the beef filling firmly into each zucchini well, mounding it slightly.

   Press the filling in firmly so it doesn't fall out during frying.

4. 4

   Dredge and coat

   Lightly dredge each stuffed round in flour, shaking off excess, then dip into beaten egg.

5. 5

   Pan-fry

   Heat oil in a skillet over medium heat. Fry the rounds, filling-side down first, 3-4 minutes, then flip and cook 3-4 minutes more until the beef is cooked through and the egg coating is golden.

6. 6

   Serve

   Drain briefly on paper towels and serve warm as a side dish or light main.

Variations

• •

  Use ground pork instead of beef for a different flavor profile.

• •

  Add finely chopped mushrooms to the filling for extra texture and umami.

• •

  Make a dipping sauce of soy sauce, vinegar, and a few sesame seeds to serve alongside.

Storage

Refrigerate for up to 2 days; reheat in a dry skillet to help re-crisp the egg coating rather than using a microwave.

Frequently Asked Questions