Colorful & Healthy Delight: Zucchini & Fermented Shrimp Stew (Joseon Hobak Saewujeot Jjigae)
A Homemade Joseon Zucchini and Fermented Shrimp Stew Recipe for Your Table
Joseon zucchini, a type of Korean heirloom squash, also known as round squash or green squash, is a delightful vegetable that can be harvested from late spring to late autumn. Now is the perfect time to enjoy its peak flavor! This recipe creates a wonderfully comforting and nutritious stew by combining fresh Joseon zucchini with the savory depth of fermented shrimp (saewujeot). Its beautiful colors and tender texture make it a family favorite. Let’s make this healthy and delicious Joseon zucchini stew!
Main Ingredients
- 1 Joseon zucchini (or similar round squash)
- 1 King oyster mushroom
- 3 cloves garlic
- A small piece of carrot (optional, for color)
Seasoning & Broth
- Fermented shrimp (saewujeot), to taste
- 1 Tbsp perilla oil
- 200ml anchovy and kelp broth
- Fermented shrimp (saewujeot), to taste
- 1 Tbsp perilla oil
- 200ml anchovy and kelp broth
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the Joseon zucchini into approximately 0.5cm thick half-moon shapes or irregular pieces. Cut the king oyster mushroom into thick, lengthwise strips (about 4-5 pieces). Finely mince the garlic by julienning it so the flavor infuses well. If you’re using carrot, slice it into thin julienne strips for color. (You can omit the carrot if you prefer.)
Step 2
Heat 1 tablespoon of perilla oil in a pot over low heat. Add the julienned garlic and sauté until fragrant. Once the garlic aroma is released, add the sliced Joseon zucchini and stir-fry for 1-2 minutes over medium heat. If using, add the julienned carrot at this stage and stir-fry briefly. Sautéing the zucchini slightly will help it absorb the fragrant perilla oil.
Step 3
Pour the 200ml of prepared anchovy and kelp broth into the pot with the sautéed zucchini. Cover the pot and bring to a boil over medium heat. Let it simmer until the zucchini becomes tender, which should take about 5-7 minutes. Once the broth is boiling, reduce the heat slightly and be careful not to overcook the zucchini until it breaks apart.
Step 4
Check if the zucchini is tender and translucent. Once cooked, add the sliced king oyster mushrooms and simmer for a short while longer. Finally, season the stew with fermented shrimp (saewujeot) to taste. You can add just the solid part of the saewujeot or a little bit of its brine. It’s best to start with a small amount and adjust according to your preference, tasting as you go. You can also add a pinch of salt if needed.
Step 5
Your delicious Joseon zucchini and fermented shrimp stew is now ready! Enjoy this comforting dish with a bowl of hot rice. The tender zucchini, chewy mushrooms, and savory saewujeot broth create a wonderfully balanced flavor that will surely become a favorite at your table.
