Spicy and Hearty Potato and Zucchini Stew
A Flavorful Korean Stew for a Cozy Home Meal: Potato and Zucchini Stew Recipe
After a refreshing morning spent enjoying nature, I’m grateful for the beautiful day and ready to embrace the week ahead with a cheerful heart. Today, I’m sharing a wonderfully comforting and spicy stew that’s perfect for a home-cooked meal: Potato and Zucchini Stew. This delicious dish, packed with vegetables and bursting with flavor, proves that you don’t need meat to create a deeply satisfying soup.
Stew Ingredients
- 2 medium potatoes
- 1/2 medium onion
- 1/2 medium zucchini
- 1/2 block firm tofu (recommended for stew)
- 1/2 stalk green onion
- 2 Korean green chilies (adjust for spice level)
- 1 red chili (for color)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 tsp Guk-ganjang (Korean soup soy sauce) for depth
- 1 tsp minced garlic
- 2.5 cups Anchovy-Kelp Broth (approx. 500ml)
Seasoning (to taste)
- Guk-ganjang (Korean soup soy sauce)
- Salt
- Fish sauce (optional, for extra umami)
- Guk-ganjang (Korean soup soy sauce)
- Salt
- Fish sauce (optional, for extra umami)
Cooking Instructions
Step 1
Prepare all your vegetables and tofu by cutting them into bite-sized pieces. Dice the potatoes, zucchini, and onion into approximately 1.5cm cubes. Cut the tofu into similar-sized cubes. (The onion was accidentally omitted from the photo, but be sure to include it!) Slice the green onion, Korean green chilies, and red chili diagonally. The chilies add both heat and a vibrant color.
Step 2
In a stew pot, pour in the anchovy-kelp broth. Add the gochujang and gochugaru, stirring well to dissolve them. Add the guk-ganjang for an extra layer of flavor. Place the pot over medium heat and bring the broth to a simmer.
Step 3
Once the broth is boiling, add the diced potatoes first. Cooking the potatoes until tender will infuse the broth with a wonderful sweetness. While the potatoes are cooking, continue preparing the remaining ingredients.
Step 4
When the potatoes are about halfway cooked, add the tofu, onion, zucchini, and minced garlic to the pot. At this stage, you might realize your stew has become larger than anticipated and your pot is too small. Don’t worry, we’ll sort that out in the next step!
Step 5
Voilà! I’ve quickly transferred everything to a larger pot. Now, let the stew simmer gently over medium heat until all the ingredients are tender and cooked through. The flavors will meld beautifully, creating a delicious stew.
Step 6
Finally, add the sliced green onions, Korean green chilies, and red chili. Let it simmer for just another minute or two to allow the fresh chili flavors to infuse. Before serving, taste the stew and adjust the seasoning with guk-ganjang, salt, or fish sauce according to your preference. Enjoy your warm, spicy, and comforting Potato and Zucchini Stew!
