Courtesy of ‘My Korea’
This easy recipe, found in Hooni Kim’s new cookbook, “My Korea,” is perfect for this moment
Gray squash may be the most daunting part of the otherwise extremely simple sautéed gray squash and onion recipe found in Hooni Kim’s new cookbook, My Korea. Not everyone may be familiar with this specific squash or find its purported hue appealing — and even gray squash fans might find it hard to obtain, as the novel coronavirus has forced some grocery stores to close, while others struggle to stock their shelves (not to mention that going out to shop may not be an option at all).
Which is all the more reason why this simple recipe is a good one for this moment. According to Eater’s James Park, in-house Korean cooking expert, “The recipe is super simple, and you can taste the naturally sweet flavors of gray squash. It often plays a supporting role in many dishes, like doenjang jjigae, Korean soybean stew, and other stir-fry dishes, but gray squash is a star in this banchan. Chef Hooni Kim’s recipe for this is straightforward: no complicated instructions, just a simple sauteing technique.” (And if you don’t have gray squash, zucchini works.)
All of which is good news, considering so many of us who favor restaurant dining and takeout are stuck at home and engaging in dining culture in a different way right now: by cooking. At home. For ourselves.
So, as part of Eater at Home, Eater is bringing simple recipes to life, from cookbooks new and old, on Instagram Live. You can watch Adam Moussa and James Park cook Hooni Kim’s gray squash and onion now on Instagram, and check out the full recipe below.
Sautéed Gray Squash and Onion — 호박 볶음 (Hobak Bokkeum)
This banchan highlights the deliciousness of gray squash and gives an unassuming vegetable the center stage it deserves. Any Asian markets should carry gray squash (sometimes called Mexican gray squash), as will some large supermarkets, but you can replace it with green zucchini if it is difficult to find. Gray squash are a little fatter and shorter than zucchini. Because their flavors are similar, I sometimes use both zucchini and gray squash when making this banchan. Hobak bokkeum is best served in summer, when both squash are at their peak. This banchan works as a balance to spicier main dishes because of the natural sweetness of the squash and onion.
Serves 4
1 tablespoon grape seed or canola oil
1 tablespoon toasted sesame oil
1 medium onion, cut into 1-inch dice
2 garlic cloves, minced
Salt
2 pounds gray squash or green zucchini, or a combination, cut into ¼-inch-thick rounds
Freshly ground black pepper
1 teaspoon soy sauce
Set a 12-inch sauté pan over medium heat and add the grape seed or canola oil and sesame oil. Once the oil begins to shimmer, add the onion and garlic to the pan, along with a small pinch of salt, and cook for 3 minutes, stirring often so they do not color. Add the squash and 2 pinches each of salt and pepper and cook for 3 more minutes, stirring constantly. Add soy sauce and cook until the squash is tender, 3 to 5 minutes. Transfer to a medium bowl or container and let cool completely.
Cover the squash and refrigerate for at least 2 hours to let the flavors bloom. (The squash will keep in the refrigerator for up to 3 days.)
Serve the squash cold with hot steamed rice.
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