Ingredients with Measurements:
- 1 small Korean zucchini (hobak), sliced thinly
- 1/2 onion, sliced thinly
- 2 cloves garlic, minced
- 1/2 cup dried anchovies
- 4 cups water
- 1/2 tsp salt
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp black pepper
- 1/4 cup chopped green onions
Special equipment needed: None
Step-by-step instructions:
1. Rinse the dried anchovies in cold water and drain.
2. In a pot, add the anchovies and 4 cups of water. Bring to a boil and let it simmer for 10 minutes.
3. Remove the anchovies from the pot and discard.
4. Add the sliced zucchini, onion, and minced garlic to the pot. Let it cook for 5 minutes.
5. Add the salt, soy sauce, sesame oil, and black pepper. Stir well.
6. Let it simmer for another 5 minutes or until the zucchini is tender.
7. Add the chopped green onions and turn off the heat.
20 minutes
Temperature: Medium heat
Serving size: 2-3 people
Nutritional information:
- Calories: 70
- Fat: 2g
- Carbohydrates: 9g
- Protein: 5g
Substitutions for ingredients:
- Korean zucchini can be substituted with regular zucchini or yellow squash.
- Dried anchovies can be substituted with dried shrimp or omitted for a vegetarian version.
Variations:
- Add tofu for extra protein.
- Add mushrooms for a different texture.
- Add chili flakes for a spicy version.
Tips and tricks:
- Be sure to rinse the dried anchovies well to remove any sand or debris.
- Slice the zucchini thinly for faster cooking.
- Adjust the seasoning to your taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions
Pairings:
- Serve with steamed rice for a complete meal.
Suggested side dishes:
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
Food safety advice:
- Be sure to cook the soup until the zucchini is tender and the soup is heated through.
Food history:
- Hobaknamul soup is a traditional Korean soup made with zucchini and dried anchovies.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve as a light lunch or dinner.
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Region: Korean