Hobak-bokkeum Savory Galette (Korean Zucchini Galette)
Quick answer
- Total time
- 62 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Hobak-bokkeum, the stir-fried Korean zucchini usually served as a side dish, goes onto buttery pie dough with the edges folded up roughly around it.
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Pea-sized bits of cold butter left in the dough make that folded rim bake up flaky, while in the middle mozzarella melts over the zucchini and onion. Top it with a fried egg for brunch, or cut it thin to go with a glass of white wine.
Ingredients
Instructions
- 1
Mix 150 g all-purpose flour with 3 g salt, then rub in 70 g cold butter with your fingertips.
Stop while pea-sized flat butter pieces remain, because those pieces create a crisp, flaky crust.
- 2
Add 45 ml water a little at a time and press the dough together only until no dry flour remains.
Do not knead it; flatten into a disk, wrap it, and chill for 20 minutes.
- 3
Heat a pan over medium heat, add 12 ml olive oil, and cook 60 g onion for about 1 minute.
Add 6 g minced garlic and stir briefly, keeping the heat moderate so the garlic does not burn.
- 4
Add 180 g zucchini and cook over medium heat for about 4 minutes, stirring until it softens and excess moisture evaporates.
If the vegetables still look wet, press them with paper towel and cool before filling.
- 5
Roll the chilled dough into a round and spread 70 g mozzarella with the cooled vegetables in the center.
Leave a 2-3 cm border, then fold the edges up firmly so the filling stays contained.
- 6
Brush the folded edges with egg yolk and bake at 200°C for 30-32 minutes.
Remove when the crust is deep golden and the base looks set, then rest 5 minutes before slicing.
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