This is usually the time of year when people are looking for something different to do with a glut of courgettes. There doesn't seem to be too much excess this year. I managed to pick three decent courgettes yesterday to make one of my annual treats, Hobakmuchim, a Korean dish of courgettes and minced beef with spring onions and toasted sesame seed (pretty much obligatory in much Korean cooking).




I will post my recipe if anyone is interested.

Post it, Post it ! ! ! P L E A S E
using Imperial if poss'


Cheers, Tony.

Agree - post recipes! This year I truely appreciate what has grown & won't be giving away anything like previous good years!

Westi

As offered, here's my recipe. Looks complicated but in fact takes very little time.

Gently toast 2 tablespoonfuls of sesame seeds in a small pan. Allow to cool

Marinade 8 oz very lean minced beef in a mix made from
a large spring onion very thinly sliced
2 garlic cloves finely chopped
a tablespoonful of soya sauce
a tablespoonful of sesame oil
a couple of slices of fresh ginger finely chopped
a tablespoonful of the toasted sesame seeds
freshly ground black pepper

Leave for half an hour to an hour

Slice 3 - 4 medium courgettes on the diagonal in quarter inch thick slices

Heat vegetable oil in a wok or large frying pan. Add the beef and marinade and stir, breaking up the lumps, until the meat changes colour - about 2-3 minutes. Stir in the courgette slices and add
1 tablespoonful of sugar
1 tablespoonful of soya sauce
half a teaspoonful of chili powder or Korean hot chili paste

Stir and cook until the courgette slices are softened in the centre but still retain some crispness.

Put in a serving dish and garnish with toasted sesame seeds and more thinly sliced spring onion.

That sounds very good Alan, I might give it a try with some pieces of duck I've got left over instead of the beef - don't feel like going to the shop again!

Thank you Alan - know what we are having for dinner tomorrow - lots of my favourite flavours in this!

Westi