Korean Stuffed Steamed Zucchini
Quick answer
- Total time
- 48 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Thick rounds of zucchini are hollowed into little cups and filled with beef, tofu and shiitake before steaming.
Read more
Soft zucchini and dense filling come in the same bite, with thin strips of egg crepe on top.
Ingredients
Instructions
- 1
Cut 2 zucchini into 2cm rounds and hollow the centers without piercing the bottoms.
Lightly blot moisture from the inside with paper towel.
- 2
Wrap 120g tofu in cloth and press firmly to remove moisture.
Finely chop 60g shiitake and cook it in a dry pan over medium heat until its moisture evaporates.
- 3
Combine 180 g ground beef with the tofu, shiitake, 1.5 tbsp soy sauce, 1 tsp minced garlic, and 1 tsp sesame oil.
Knead until the filling turns tacky and holds together, which helps it stay firm while steaming.
- 4
Fill the zucchini cups generously and press the filling into place.
Level the tops so the filling stays in the cups during steaming.
- 5
Line the steamer with cloth and bring the water to a steady steam before adding the zucchini.
Arrange the pieces stuffed side up, cover, and steam over medium heat for about 12 minutes.
- 6
Confirm the zucchini is translucent at the cut edge and the thickest filling is fully cooked through.
Continue steaming if needed, then cool briefly to set the shape before serving.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Thick Doenjang Bibimbap
zucchini, tofu
Korean Tofu Hot Pot (Tofu & Beef Kelp Broth Pot)
ground beef, tofu
Korean Clear Broth Tofu Stew
zucchini, tofu