Hobak-bokkeum Savory Galette (Korean Zucchini Galette)
Quick answer
- Total time
- 62 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
This savory galette pairs a free-form butter pastry crust with Korean-style stir-fried zucchini, bringing together French rustic baking and Korean home cooking in a single dish.
Read more
The pastry starts with flour and cold butter rubbed between the fingertips until flat, irregular flakes remain throughout the dough; those butter pockets are what create the flaky, crisp layers after baking. Zucchini stir-fried in sesame oil until fully softened loses its moisture and concentrates its natural sweetness in the process. Skipping this step traps steam during baking and turns the base soggy. The filling is seasoned with nothing more than minced garlic and salt, letting the vegetable speak for itself, then spread across the dough with a two-to-three-centimeter border folded up to hold everything in place. In the oven, the butter crust and the zucchini meld gradually, and the sesame seeds scattered on top just before baking provide a distinctly Korean accent that rounds out the flavor. Set out for brunch with a fried egg on top, the galette works as a complete meal; sliced thin and served alongside a glass of white wine, it holds its own as an appetizer.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Step
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.
- 3Control
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.
- 4Control
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.
- 5Step
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.
- 6Heat
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Hobak-bokkeum Savory Galette pairs stir-fried Korean zucchini with a crisp butter pastry.
- Finish cue
- Remove when the crust is deep golden and the base looks set, then rest 5 minutes before slicing.
- Avoid this
- Blot excess moisture from vegetables to prevent a soggy crust.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
62min, 10 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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