Steamed Beef-and-Shiitake Hobakseon (2 Servings)

Cut washed zucchini into 4-cm pieces and make two or three diagonal pockets without cutting through.

Finely mince mushrooms, carrot, scallion and garlic. Separate raw-meat and vegetable cutting tools.

Mix ground beef and vegetables with 10 mL soy sauce, 5 mL sesame oil and 2 g sugar. Fill zucchini pockets without overpacking.

Boil 500 mL water in a steamer; space stuffed zucchini apart, cover and steam for roughly 12–18 minutes.

Confirm ground-beef filling reaches at least 71°C (160°F) and zucchini is tender; steam longer if necessary.

Serve on a clean plate; avoid steam burns and let the hot filling cool slightly.