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#Butt & Rump
steamed Hanwoo zucchini
  • 1 servings
  • 40min
Recipe Ingredients
  • basic ingredients 400g of Bottom round  Two zucchini  500ml of water 
  • Seasoning ingredients 1/2T of minced garlic  1T of soy sauce  1T of plum juice 
  • meat broth ingredients 4 pieces of kelp  1/2 onion  1/2 green onion 

Cook Order

  • 1.  Hanwoo Bottom round is thickened with a knife and seasoned with a meat seasoning.
  • 2.  Cut the cleanly washed zucchini into 4cm sizes, leave 1~1.5cm underneath and cut it into a cross shape, then sprinkle salt and season it slightly.
  • 3.  Cross pattern seasoned Korean beef and press it into pickled zucchini.
  • 4.  Pour about 500ml of water into a pot and add broth ingredients to make the broth. After making the broth, remove the broth ingredients and add the zucchini. At this time, let the pumpkin soak only 1-2
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