[Market Kurly] Dried Zucchini Rounds (Namul)

$25.99 Regular price

[Market Kurly] Dried Zucchini Rounds (Namul)

Perfect for Namul Bibimbap

[Market Kurly] Dried Zucchini Rounds (Namul)

Today's namul is Dried Korean Zucchini Slices.

The Korean Zucchini is called Aehobak. It has the shape of a zucchini, but with thinner, smoother skin and a more delicate flesh. It's one of the most common ingredients in Korean cuisine. You'll find it in traditional stews like Doenjang Jjigae or in Korean Pancakes.

This dried version is known as Hobak-goji. Its prepared by slicing the zucchini thinly and drying them out in the sun. It is soaked in water before cooking, then squeezed and stir-fried with a touch of sesame oil or perilla oil. In comparison to fresh Zucchini, the dried version has a much deeper flavor, with a slightly chewier texture. It works beautifully as a banchan or topping for Bibibmap.

If you enjoy Bibimbap, try adding this as a topping - it's delicious!

Product Highlights

  • 100% Dried Zucchini Slices - Grown in Korea
  • Zucchini has zero fat - high in water and fiber
  • Filled with vitamin B6, riboflavin, folate, C, and K, and minerals
  • Perfect for Namul Bibimbap or as a banchan
  • 1 Bag = 150 grams

How do I turn this namul into a healthy banchan? 

Start by soaking the dried slices overnight in cold water - or for at least 6 hours. This will hydrate the slices and preserve their texture when cooked. The next day, drain the water and rinse the leaves under cold running water. Then use your hands and firmly squeeze the water out of the namul. Detangle the pieces from each other. 

Next, take out a mixing bowl and place the namul pieces in. Season with a drizzle of Soup Soy Sauce and Perilla Oil - add more to taste. You can also add a few shakes of Perilla Seeds Powder if you have it. Then mix everything together.

Now, place a frying pan on medium-heat. When it's hot, pour in some rice water* and add-in the seasoned namul. Let the namul boil and reduce until there is very little broth left in the pan. Now place the namul back into a mixing bowl. (This is optional - but add a touch of minced garlic and minced green onions. Give a final mix)

Eat with rice or use as topping for Bibimbap - Bon Appetit! 

*What is rice water? Before cooking rice, you'll need to wash the rice. Throw out the water from the initial rinse. But on the second rinse, save the residual water. This is what we call rice water. We'll use it to cook the namul. (For more, check this reference video - skip to 1:35). 

Product In Brief

Main Ingredients

100% Dried Zucchini Slices

    Storage Tips

    Expiration period: 1 year

    Store in a cool, dry area

      What to Make

      Namul Bibimbap

      Namul Banchan

        About the Brand

        Market Kurly is a Korean ecommerce company that specializes in fast delivery of fresh produce and premium food products. They work with local producers to bring farm-fresh products directly to consumers in Seoul. 

          Recipe Idea: Kalbi & Dried Namul Bibimbap


          Beef Short Rib Meat (100g), Shiitake Mushrooms (1), Button Mushrooms (1), Dried Korean Zucchini Namul (small handful), Dried Eggplant Namul (small handful), Dried Yuchae Leaves Namul (small handful), Gochujang, Sesame Oil, Egg (1)

          Beef Marinade: Soy Sauce (1/4 cup), Honey (1 Tablespoon), Sesame Oil (1/2 Tablespoon), Minced Garlic (1/2 Tablespoon), Black pepper, Mirim (1 Tablespoon), Slice of pear or apple (1/5 of whole) 

          Namul Seasoning: Soup Soy Sauce, Perilla Oil (1 Tablespoon), Perilla Seed Powder (1 Tablespoon), Rice Water (1 Cup) 


          Pre-cooking Step #1 - You must soak the Dried Namul (Zucchini, Eggplant and Yuchae Leaves) in cold water overnight - or for at least 6 hours before cooking. Then proceed to the next steps. 

          Pre-cooking Step #2 - We need rice for bibimbap, so get your rice cooking in the background. The first step in cooking rice is washing it. Throw out the water from the initial rinse. But save the residual water left after the second rinse. We will use this rice water in step 4 (reference video for more details - skip to 1:35). 

          1. Make the meat marinade. Then let the beef slices sit and soak in the marinade for at least 30 minutes.

          2. Place a frying pan on medium-high heat. Place some oil in. Then add the galbi meat, shiitake mushroom and button mushroom slices. Stir-fry together until meat cooks through and you get a slight browning on the edges of the mushroom.

          3. Now back to the soaked namul veggies. Drain-out the water and give them a wash under cold water. Then use your hands and squeeze the water out of them. Take out a mixing bowl. Place the squeezed veggies in. Now add a drizzle of Soup Soy sauce and Perilla Oil (1T). Toss them and get them coated - feel free to add slightly more Soup Soy Sauce if needed.

          4. Place your frying pan back on medium-high heat. Once its hot, add-in the rice water (1 cup). Then add the namul veggies. And add some Perilla Seed Powder (1T) as well. Then mix and stir-fry around until the rice water has completely reduced.  

          5. Take out a bowl. Scoop in some fresh, hot rice. Then add your Galbi and Namul pieces on top. 

          6. Top the bowl with a scoop of gochujang, a drizzle of sesame oil and a raw egg yolk.

          Note: Feel free to replace with other namul of your choice. Or add other toppings like sliced red cabbage. Also, we will add Gochujang at the end, so don't overseason the namul with Soup Soy Sauce in Step 3. 

          VIDEO Walk-THRU

          This recipe is by Market Kurly.

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          About The Brand

          Market Kurly is a Korean ecommerce company that specializes in fast delivery of fresh produce and premium food products. They work with local producers to bring farm-fresh products directly to consumers in Seoul.

          That's it folks!