KOREAN HOME COOKING

Hobak-seon (애호박선): Korean Stuffed Zucchini

Name: Hobak-seon (애호박선): Korean Stuffed Zucchini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Korean zucchini: 2 medium (500 g); Beef sirloin: 3 1/2 oz (100 g); Fresh shiitake: 2 (40 g); Egg: 1 large (50 g); Pine nuts: 1 tbsp (10 g); Soy sauce: 1 tbsp (15 ml)

애호박선 · Aehobak-seon

Tender zucchini is filled with seasoned beef, shiitake, and egg garnish in this elegant Korean court-style side dish.

Total time40 minYield4 servingsDifficultyChallenge

Korean hobak-seon zucchini rounds stuffed with beef, shiitake, egg garnish, and pine nuts

애호박선 · Aehobak-seon

WHY THIS DISH MATTERS

A little cultural context

The suffix seon refers to an elegant stuffed or steamed preparation. Careful knife work and colorful garnishes connect this dish to Korea’s court-cuisine tradition.

INGREDIENTS

What you'll need

Both systems are shown so you can cook without converting.

IngredientUSMetric

Korean zucchini2 medium500 g

Beef sirloin3 1/2 oz100 g

Fresh shiitake240 g

Egg1 large50 g

Pine nuts1 tbsp10 g

Soy sauce1 tbsp15 ml

COOKING WEBTOON

Cook it panel by panel

A quick visual memory guide for the whole recipe.

4 cute steps

1
Cut the zucchini
10 minutes
Cut into 1 1/2-inch pieces. Make a deep crosswise slit in each piece without cutting through. Salt lightly for 10 minutes.
2
Prepare the fillings
Julienne the beef and shiitake, season with soy sauce, and stir-fry briefly. Cook the egg into thin sheets and slice.
3
Fill each piece
Tuck the beef, mushroom, and egg strips into the cuts, alternating colors.
4
Braise gently
Arrange in a shallow pan with 1/2 cup light broth. Cover and simmer until tender but still holding shape. Garnish with pine nuts.

AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.

DIRECTIONS

How to make it

01
Cut the zucchini
Cut into 1 1/2-inch pieces. Make a deep crosswise slit in each piece without cutting through. Salt lightly for 10 minutes.
02
Prepare the fillings
Julienne the beef and shiitake, season with soy sauce, and stir-fry briefly. Cook the egg into thin sheets and slice.
03
Fill each piece
Tuck the beef, mushroom, and egg strips into the cuts, alternating colors.
04
Braise gently
Arrange in a shallow pan with 1/2 cup light broth. Cover and simmer until tender but still holding shape. Garnish with pine nuts.

SHOP & SUBSTITUTE

Cook it anywhere

Ingredient swaps

Korean zucchiniUse small, straight zucchini; choose firm ones with few seeds.

Korean pantry guide

Korean zucchini애호박 · aehobak

A pale green summer squash with tender skin and a softly sweet flavor.

Search: Korean zucchini aehobak

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Serve it with

Steamed rice
Clear radish soup
A simple namul vegetable

🌶️

Spice level

Not spicy and naturally delicate.

♨️

Store & reheat

Refrigerate for up to 2 days. Reheat gently in a covered skillet with a splash of broth.

# hobak-seon # Korean court cuisine # stuffed zucchini