📺 MBN Altoran | Chef Lee Bo-eun’s Recipe
Tender-Crisp Braised Zucchini (Ae-hobak Jorim)
Golden Recipe Guide
Full of Sweet and Refreshing Flavor of Seasonal Zucchini | Rolling Pin Tapping Secret | Summer Rice Thief Side Dish
📌 Table of Contents
🥬 What is Altoran Braised Zucchini?
The Braised Zucchini (Ae-hobak Jorim) introduced by Chef Lee Bo-eun on MBN’s Altoran is unique because of the secret rolling pin tapping technique. This single step completely changes the texture, creating a special braised zucchini that is perfectly tender-crisp in your mouth.
June and July are when Korean zucchini is at its tastiest. Now is the perfect season to try this recipe. Perilla seed powder and salted shrimp are added to create a savory and deep flavor, making it the ultimate summer side dish that will make you crave more rice.
⭐ What Makes This Recipe Special
Unlike typical braised zucchini, the method of tapping with a rolling pin and tearing by hand makes the texture tender-crisp. Chef Lee Bo-eun’s golden ratio involves adding perilla seed powder at the end for nuttiness and salted shrimp to enhance the umami flavor.
Unlike typical braised zucchini, the method of tapping with a rolling pin and tearing by hand makes the texture tender-crisp. Chef Lee Bo-eun’s golden ratio involves adding perilla seed powder at the end for nuttiness and salted shrimp to enhance the umami flavor.
🛒 Ingredients & Measurements Guide
Main Ingredients (2-3 Servings)
🥬 Korean Zucchini (Ae-hobak)2 pieces (600g)
🧅 OnionHalf an onion
🌿 Green Onion (White part)Half a stalk
🌶️ Red Chili Pepper1 piece
🫙 Cooking Oil3 tbsp
🌿 Sesame Oil1 tbsp
Seasoning Ingredients
Soup Soy Sauce1 tbsp
Regular Soy Sauce1 tbsp
Red Chili Powder1 tbsp
Minced Garlic1 tbsp
Kelp Broth300mL
Salted Shrimp1 tbsp
Perilla Seed Powder1 tbsp
※ Based on a measuring spoon (5mL). If using a regular tablespoon, calculate approximately double the amount.
🛒 Buy missing ingredients right away
Soup Soy Sauce Salted Shrimp Perilla Seed Powder Kelp Red Chili Powder👩🍳 5-Step Cooking Guide
1
Preparing the Zucchini
Trim the ends of 2 zucchini (600g), cut them lengthwise in half, then tap them with a rolling pin and tear them into bite-sized pieces by hand.
💡 Key Secret! Tearing by hand after tapping with a rolling pin creates uneven surfaces, allowing the seasoning to absorb better and creating a tender-crisp texture.
2
Sautéing the Zucchini
Heat a pan with 3 tbsp of cooking oil and 1 tbsp of sesame oil, then add the prepared zucchini and sauté evenly on both sides over medium heat.
💡 Using both cooking oil and sesame oil adds nuttiness while preventing burning.
3
Adding Vegetables & Seasoning
Once the zucchini is somewhat sautéed, add half a sliced onion and half a stalk of chopped green onion (white part). Sauté, then add 1 tbsp each of soup soy sauce, regular soy sauce, red chili powder, and minced garlic and mix well.
4
Braising with Kelp Broth
Add 300mL (1.5 cups) of kelp broth and braise over high heat for 10 minutes.
💡 If you don’t have kelp broth, you can substitute with anchovy broth. Using broth instead of plain water significantly enhances the umami flavor.
5
Finishing & Serving
Add 1 tbsp of salted shrimp and 1 tbsp of perilla seed powder. Add chopped red chili pepper (seeds removed and halved) and give it one final mix to complete!
💡 Adding salted shrimp at the end preserves the umami. Perilla seed powder is more fragrant when added just before turning off the heat.
✅ Chef Lee Bo-eun’s Key Tips
🌟 Altoran Broadcast Key Highlights
① Rolling pin tapping is the core of this recipe — the magic behind the tender-crisp texture.
② Kelp broth makes a significant difference in the depth of the flavor.
③ Salted shrimp at the end — the timing determines the richness of the umami.
④ Perilla seed powder for maximum nuttiness.
⑤ Lasts 3-4 days in the refrigerator; it tastes even better as the seasoning absorbs over time.
② Kelp broth makes a significant difference in the depth of the flavor.
③ Salted shrimp at the end — the timing determines the richness of the umami.
④ Perilla seed powder for maximum nuttiness.
⑤ Lasts 3-4 days in the refrigerator; it tastes even better as the seasoning absorbs over time.
🔄 Recipe Variations
🌶️ Spicy Version
Add Cheongyang chili peppers and increase red chili powder to 2 tbsp for a sharp, spicy braised zucchini.
🐟 Seafood Version
Use clam broth or add Manila clams for a deeper, seafood-flavored braised zucchini.
🥚 Egg Variation
Whisk in 2 eggs during step 4 for a soft and protein-rich dish.
🌱 Soy Sauce Version
Omit the red chili powder and increase the soy sauce for a mild version that kids will love.
📊 Nutrition Information (Per Serving)
| Calories | Carbohydrates | Protein | Fat | Sodium |
|---|---|---|---|---|
| Approx. 95kcal | 8g | 3g | 6g | 480mg |
※ Nutrition information is an estimate and may vary based on ingredient amounts. Sodium levels can change depending on the amount of salted shrimp used.
❓ Frequently Asked Questions
Q. What if I don’t have a rolling pin?
You can lightly tap it with a wooden roller or the bottom of a glass bottle. If using a knife, slice diagonally to help the seasoning absorb better.
Q. How do I make kelp broth?
Simply soak a piece of kelp (10x10cm) in 500mL of water for 30 minutes to 1 hour. We recommend cold brewing because boiling can sometimes bring out a bitter taste.
Q. What can I use instead of salted shrimp?
You can substitute with anchovy fish sauce or oyster sauce. For a vegan option, use salt to season. While it won’t have the same depth of umami as salted shrimp, it will still be delicious.
Q. How long can I store braised zucchini?
It stays fresh for about 3-4 days in the refrigerator. Store in an airtight container and reheat slightly before eating.
Q. When is this week’s Altoran broadcast?
Altoran airs every Sunday at 5 PM on MBN. Replays are available on the official MBN website and app.
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📺 Source: MBN Altoran Official YouTube | Home Meal Rediscovery Altoran Broadcast Recipe
