Round Korean summer squash (hobak)Cut into large chunks; zucchini can be used as a substitute1 lb (453 g)
BeefLean cut such as beef chuck, thinly sliced against the grain8 oz (226 g)
OnionChopped, approximately 1/3 cup~1 mediumest.
GarlicMinced or crushed6 cloves
Green chili pepper1 piece, sliced~1est.
Green onion (scallion)1 stalk
Soy sauce1 tbsp
Sesame oil1 tbsp
Korean red chili powder (gochugaru)~1 tbspest.
Potato starchCan substitute with all-purpose flour if unavailable1 tbsp
Salted shrimp paste (saeujeot)Including liquid and tiny shrimp1 tbsp
Vegetable oilGrape seed, canola, or other neutral oil~3 tbspest.
Cooked rice~2-3 cupsest.
Sesame seedsToasted sesame seeds, for garnish~1 tbspest.
Steps
1
Cut the round squash into large chunks. Chop the green onion, green chili, and other vegetables, setting them aside together for easy access.
2
Slice the beef into thin strips about 2-3 inches long, cutting against the grain.
3
Place the sliced beef in a bowl and season with soy sauce, sesame oil, red chili powder, and potato starch. Mix well.
4
Heat oil over high heat in a pan or wok. Add the seasoned beef and cook until the bottom browns, then flip and cook until done. Remove and set aside.
5
Add more oil to the same pan over high heat. Stir-fry the chopped onion and minced garlic until the bottom is slightly crispy and golden.
6
Add the salted shrimp paste, then add all the squash chunks to the pan. Reduce heat to medium and stir-fry for about 4-5 minutes until the squash is tender but still slightly crunchy.
7
Return the cooked beef to the pan with the squash mixture, including all the pan juices. Toss to combine.
8
Divide the cooked rice into serving bowls, making a slight indent in the center. Spoon the squash and beef mixture over the rice.
9
Garnish with toasted sesame seeds and serve immediately while hot.
PrimedTableBETA
