{"id":6317,"date":"2016-01-28T22:02:18","date_gmt":"2016-01-29T06:02:18","guid":{"rendered":"https:\/\/kimchimari.com\/?p=6317"},"modified":"2021-05-17T22:24:55","modified_gmt":"2021-05-18T05:24:55","slug":"zucchini-side-dish-korean-maleun-hobak-namul","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/zucchini-side-dish-korean-maleun-hobak-namul\/","title":{"rendered":"Healthy Zucchini Side Dish-Korean Maleun Hobak Namul (\ub9c8\ub978 \ud638\ubc15\ub098\ubb3c)"},"content":{"rendered":"
\"Healthy
Healthy Zucchini Side Dish-Maleun Hobak Namul (\ub9c8\ub978 \ud638\ubc15\ub098\ubb3c)<\/figcaption><\/figure>\n

Healthy and also gluten free, my zucchini side dish recipe uses dried zucchini slices instead of fresh. In Korean, it is called Maleun hobak namul (\ub9c8\ub978\ud638\ubc15\ub098\ubb3c Maleun (\ub9c8\ub978) where maleun means “dried” and hobak(\ud638\ubc15) means “zucchini\/squash”. Maleun Hobak is also called Hobak Goji(\ud638\ubc15\uace0\uc9c0) in some areas of Korea. This Korean zucchini side dish recipe is a relatively quick and easy dish when compared to other Korean dried namul that involves first boiling the dried vegetables in water and then letting it soak for hours before you can even start making the namul. You only have to soak this for 1 hour so that’s relatively quick. \ud83d\ude42 <\/p>\n

Koreans love drying vegetables, fish, meat and fruit – that’s everything except dairy \ud83d\ude42<\/h4>\n

Last summer when I had too many Zucchini’s growing in my garden, I had to do something with them besides giving them to friends and making Hobak Jeon<\/a>, Hobak Gochujang Jjigae<\/a>, and Hobak Buchimgae.<\/a> (Clickable pictures below)<\/p>\n

\"Hobak<\/a>
Hobak Jeon (Pan-fried Zucchini) all stacked up!<\/figcaption><\/figure>\n
\"Gochujang<\/a>
Gochujang Hobahk Jjigae (Spicy Zucchini Stew)<\/figcaption><\/figure>\n
\"hobak<\/a>
Hobak Buchimgae (zucchini pancake)<\/figcaption><\/figure>\n

So, I decided to dry them – just like how my mom’s generation used to do. With Koreans, when you have too much of something, you dry them. Especially in the old days, Koreans were masters of drying produce: dried mushrooms (shitake, woodear, etc), dried bracken fiddleheads(\uace0\uc0ac\ub9ac gosari), dried bellflower roots(\ub3c4\ub77c\uc9c0 doraji), dried eggplant(\uac00\uc9c0 gaji), dried radish greens(\uc2dc\ub798\uae30 shiraegi), dried radish (\ubb34\ub9d0\ub7ad\uc774 moo malaengyi), dried seaweed (\uae40 gim) and then not just vegetables, Koreans made dried squid, dried fish, dried mussels,..I mean, I can go on forever..In the age before refrigerators and freezers, before green houses, Koreans collected and dried vegetables in the summer\/fall and enjoyed them in all thru winter and into early spring.<\/p>\n

Koreans even have a traditional holiday called \uc815\uc6d4\ub300\ubcf4\ub984(Jeongwol Daeboreum) which is celebrated on the first full moon of the first month of the lunar year. This year it will be 2\/22\/2016. On this day, among many things, our ancestors cooked 5 grain rice(\uc624\uace1\ubc25 Ohkokbap) and many namul dishes made from dried vegetables including dried zucchini namul. I wonder if it was also a way to make sure people got good nutrition during the long winter months. I will talk more about it later and perhaps dedicate a post on the traditional Daeboreum menu.<\/p>\n

Dried vegetables have more intense flavor and great texture<\/h4>\n

So, as you may know from cooking with dried mushrooms, drying vegetables transforms the texture and flavor completely. The flavor of dried vegetables is usually much more intense and the texture is often more chewy. And if you know me, you know that I don’t  really like mushy texture very much. In fact, I am not sure if I mentioned this before (hmm..maybe I’ve been blogging too many years…or maybe, just maybe, I’m getting a little old, haha)  but unlike many Koreans, I am NOT a huge fan of raw fish or sashimi. When I eat raw fish, the mushy texture just prevents me from enjoying the flavor. I just want the thing one from my mouth – either back out or just by simply gulping it down…I know I’m strange..<\/p>\n

Definitely, NOT a good thing when your mother-in-law is a sashimi lover. Once when we went on a trip with her to the Korean east coastal area and we went to a restaurant that served NOTHING but raw fish (\ud68c  Hwe). It was probably one of the most awkard, longest dinner I have ever had. She felt bad that I was not eating anything and kept telling me to try. She also kept mumbling to herself “I don’t understand.. why you don’t like this..it’s sooo good..” Hey, if it was now, after 25 years of being married, I would have said up front “Sorry, everyone, I don’t eat Hwe and I will meet you guys later. Enjoy~”. But I was still just a newly wed then and I simply did not have the heart and courage to tell her that I don’t eat Hwe when the whole purpose of the trip was to go and eat all these wonderful seafood. Well.. there are some good things that come with age… :))<\/p>\n

Dried vegetables also have better nutrition – much higher in vitamin D!<\/h4>\n

Going back to Zucchini – so last summer, I sliced my zucchini and let it dry in the sun for a couple days. Since California is SOO dry in the summer, a couple days is all I needed.<\/p>\n

\"Zucchini
Zucchini slices laid out for drying in sun<\/figcaption><\/figure>\n
\"My
Closeup of Zucchini slices for drying in sun<\/figcaption><\/figure>\n
\"Zucchini
Zucchini Dried in Sun for 2 days in California summer<\/figcaption><\/figure>\n

In Korea, because it is humid in the summer, the time to dry vegetables is in the fall. Dried vegetables may lose some vitamins during the drying process but there is definite experimental evidence that vitamin D is dramatically increased after it is sun-dried. The wisdom of our ancestors sometimes just amazes me…<\/p>\n

Here’s an excerpt from Paul Stamet’s great article <\/a> on sun-dried<\/em> mushrooms<\/strong> vs indoor dried<\/em> mushrooms<\/strong> :<\/p>\n

“The vitamin D levels in these (sun-dried) shitake mushrooms soared from 100 IU\/100 grams to nearly 46,000 IU\/100 grams (see chart). Their stems, though, produced very little vitamin D, only about 900 IU. Notably, vitamin D levels dropped on the third day, probably due to overexposure to UV.”<\/em><\/p>\n

“Most interesting to me is that when we tested our mushrooms nearly a year after exposure, they preserved significant amounts of vitamin D2<\/em>.”<\/p>\n

So I did the BEST thing by drying it only for 2 days!!! How I know these things.. hahaha…<\/p>\n

Grey zucchini is the closest one to Korean Aehobak (\uc560\ud638\ubc15) and that works best. If not, Italian Zucchini works too. You just need a thin skinned, tender summer squash or zucchini. If you just want to buy dried zucchini, you can probably buy them from your local Korean grocery store. In the bay area, both Hankook and Gyopo sell high quality Maleun Hobak (\ub9c8\ub978\ud638\ubc15)\/Hobak Malim(\ud638\ubc15\ub9d0\ub9bc). I bought this one just in case:<\/p>\n

\"Korean
Korean Dried Zucchini (Maleun Hobak) by Choroc Maeul<\/figcaption><\/figure>\n

FYI- Choroc Maeul(\ucd08\ub85d\ub9c8\uc744) is a big food brand name+franchise in Korea that sells mostly organic or high quality Korean groceries. <\/p>\n

Great. Let’s get cooking, shall we?<\/p>\n

Servings: 4                 Prep Time: 1 hr Cook Time: 15 min                Difficulty: Easy<\/p>\n

Ingredients<\/p>\n