Colorful Zucchini “Sobagi” Steamed Dish
A Zucchini “Sobagi” Recipe for Your Eyes and Palate
This is a steamed zucchini dish, completely different from the typical cucumber kimchi “sobagi.” Its vibrant, floral appearance makes it a perfect centerpiece for special occasions like housewarmings or birthdays. The colorful vegetables and plump shrimp come together to create a visually delightful and delicious culinary experience.
Main Ingredients- 1 Zucchini
- 15 Fresh Shrimp
- 2 Dried Shiitake Mushrooms
- 50g Carrot
- A little Cornstarch (or Potato Starch)
- A little Cooking Oil
Shrimp Marinade- 1 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Minced Garlic
- Pinch of Salt
- Pinch of Black Pepper
Shiitake Mushroom Marinade- 0.5 Tbsp Soy Sauce
- 0.5 Tbsp Sesame Oil
- Pinch of Black Pepper
Sweet and Sour Dipping Sauce- 2 Tbsp Soy Sauce
- 3 Tbsp Water
- 1 Tbsp Vinegar
- 2 tsp Fresh Wasabi or Mustard Paste
- 1 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Minced Garlic
- Pinch of Salt
- Pinch of Black Pepper
Shiitake Mushroom Marinade- 0.5 Tbsp Soy Sauce
- 0.5 Tbsp Sesame Oil
- Pinch of Black Pepper
Sweet and Sour Dipping Sauce- 2 Tbsp Soy Sauce
- 3 Tbsp Water
- 1 Tbsp Vinegar
- 2 tsp Fresh Wasabi or Mustard Paste
- 2 Tbsp Soy Sauce
- 3 Tbsp Water
- 1 Tbsp Vinegar
- 2 tsp Fresh Wasabi or Mustard Paste
Cooking Instructions
Step 1
Prepare all your ingredients. Soak the dried shiitake mushrooms in lukewarm water until rehydrated.
Step 2
Wash the zucchini thoroughly, trim off the ends, and then cut it in half lengthwise.
Step 3
Take each halved zucchini piece and slice it diagonally into approximately 1cm thick pieces. Place a pair of chopsticks along the cut side of each zucchini slice. Carefully make about 3 cuts into the zucchini, following the line of the chopsticks, being careful not to cut all the way through or detach the chopsticks. Remove the chopsticks. Continue slicing the zucchini in this manner, creating the “sobagi” pocket pattern. Repeat this process for all zucchini pieces.
Step 4
Once all cuts are made, the zucchini pieces should now have a pocket-like opening.
Step 5
Place the cut zucchini pieces in a large bowl and sprinkle with half a tablespoon of coarse sea salt. Let them salt for about 10 minutes. This will soften the zucchini and draw out excess moisture.
Step 6
Peel and devein the fresh shrimp, then finely mince them. In a small bowl, combine the minced shrimp with 1 Tbsp mirin, 0.5 Tbsp minced garlic, a pinch of salt, and a pinch of black pepper. Gently mix and let it marinate for a while.
Step 7
Remove the tough stems from the rehydrated shiitake mushrooms and slice them thinly. Marinate the sliced shiitake mushrooms with 0.5 Tbsp soy sauce, 0.5 Tbsp sesame oil, and a pinch of black pepper. Lightly stir-fry them in a pan with a little cooking oil. Julienne the carrot and stir-fry it in a pan with a pinch of salt. Avoid overcooking the carrots to maintain a slight crispness.
Step 8
When the zucchini pieces are well-salted and the cuts have opened slightly, gently rinse them under cold water to remove excess salt. Pat them thoroughly dry with paper towels.
Step 9
Lightly dust the inside of the cut zucchini pockets with cornstarch. This helps to bind the filling and prevent it from drying out during steaming.
Step 10
Carefully stuff the minced shrimp mixture into the larger cut pockets of the zucchini. Using chopsticks or a teaspoon can make this process easier.
Step 11
Fill the other cut pockets with the stir-fried julienned carrots. This will add a beautiful splash of color.
Step 12
Finally, tuck the stir-fried shiitake mushrooms into the remaining pockets.
Step 13
Arrange the stuffed zucchini pieces in a steamer basket over boiling water. Cover and steam over high heat for 5 to 10 minutes, until the zucchini is tender. This completes your Zucchini “Sobagi” Steamed Dish.
Step 14
If you prefer a slightly firmer, more al dente texture, steam for about 5 minutes. For a very soft and tender zucchini, steam for around 10 minutes. Adjust the steaming time according to your preference.
Step 15
To make the dipping sauce, whisk together 2 Tbsp soy sauce, 3 Tbsp water, 1 Tbsp vinegar, and 2 tsp fresh wasabi or mustard paste in a small bowl. Serve the steamed zucchini “sobagi” with the sauce, perfect for dipping. If wasabi’s kick is too strong, consider using mustard paste.
