Courgette Ribbons

Name: Courgette Ribbons (Hobak Bokkeum)
Cuisine: Korean
Ingredients: 3 medium courgettes; 1 tbsp vegetable oil; 1 clove garlic, grated or finely chopped; 1 tsp salted shrimp (saewoo jeot), rinsed and roughly chopped, or 4 anchovy fillets packed in oil, drained and roughly chopped; 1 tsp salted shrimp (saewoo jeot), rinsed and roughly chopped, or 4 anchovy fillets packed in oil, drained and roughly chopped; 1 tsp salted shrimp (saewoo jeot), rinsed and roughly chopped, or 4 anchovy fillets packed in oil, drained and roughly chopped; 1 tsp salted shrimp (saewoo jeot), rinsed and roughly chopped, or 4 anchovy fillets packed in oil, drained and roughly chopped; 1 tbsp mirin; Large pinch of finely chopped fresh chives, to serve (optional)

Hobak Bokkeum

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

I serve this dish with Steamed Ginger Sea Bass, but it also makes a terrific side to pretty much any fish or meat dish, as well as a very nice banchan. Definitely try to find the salted shrimp, if you can, as it makes a big impact on the flavour.

Ingredients

3 medium courgettes
1 tbsp vegetable oil
1 clove garli

Asia
Korea
Side dish
Fish course
Pescatarian
Gluten-free

Method

USING A WIDE vegetable peeler or mandolin, thinly slice the courgettes lengthways into long ribbons about 3 mm (⅛ in) thick; set aside. In a large frying pan, heat the oil over a medium-high heat. Add the garlic and shrimp and cook, stirring frequently for about 30 seconds until the garlic is just softened. Add the courgettes and cook, tossing gently for about 3 minutes until just wilted