Spicy and Refreshing Zucchini and Beltfish Stew (Ae-hobak Galchi Jjigae)
How to Make Delicious Beltfish Stew with Zucchini (Galchi Jjigae Recipe), Perfect for a Simple Home Meal or Special Occasion
Experience the delightful harmony of tender beltfish and sweet zucchini in this spicy Korean stew! This Ae-hobak Galchi Jjigae is so incredibly flavorful that you’ll find yourself wanting to mix rice right into the broth. Its refreshing and deep taste is simply unforgettable. Let’s get cooking this delicious beltfish stew!
Main Ingredients
- 400g fresh beltfish, cut into pieces
- 200g zucchini, sliced
- 100g green onions, sliced
- 1 red chili pepper, sliced diagonally
- 1 green chili pepper, sliced diagonally
- 800ml water
Seasoning Ingredients
- 2 Tbsp red pepper flakes (for a spicy kick)
- 1 Tbsp fermented shrimp paste (for savory depth)
- 1/2 Tbsp fish sauce or anchovy extract (for umami)
- 1/2 Tbsp minced garlic
- 1/2 tsp dried anchovy powder (for a clear, refreshing broth)
- 2 Tbsp red pepper flakes (for a spicy kick)
- 1 Tbsp fermented shrimp paste (for savory depth)
- 1/2 Tbsp fish sauce or anchovy extract (for umami)
- 1/2 Tbsp minced garlic
- 1/2 tsp dried anchovy powder (for a clear, refreshing broth)
Cooking Instructions
Step 1
First, trim the fins and tail of the fresh beltfish. Gently scrape off the rough silver skin (called ‘eunbun’) with a knife. This helps to reduce any fishy smell and results in a cleaner-tasting stew.
Step 2
After removing all the silver skin, rinse the beltfish thoroughly under running water. Pat it dry with a paper towel and cut it into bite-sized pieces suitable for stew. Removing excess moisture will prevent the stew broth from becoming cloudy.
Step 3
Wash the zucchini and trim off the ends. Slice it into half-moon shapes about 0.5 cm thick. This thickness ensures the zucchini cooks through without falling apart and releases its subtle sweetness into the broth.
Step 4
Slice the green onions, red chili pepper, and green chili pepper diagonally into bite-sized pieces. You can remove the seeds from the chili peppers if you prefer less heat. These will add a lovely color and a pleasant spicy flavor.
Step 5
To create a clear and refreshing broth base, add 800ml of water to a pot and stir in the dried anchovy powder. This ingredient acts as a shortcut to a delicious umami flavor, enhancing the stew without needing to make a separate broth.
Step 6
Once the water comes to a rolling boil, carefully add the prepared beltfish and zucchini to the pot. Cover with a lid and let it simmer over medium heat for about 5-7 minutes, or until the beltfish and zucchini are about halfway cooked. Be careful not to overcook, as the beltfish can become mushy.
Step 7
When the beltfish and zucchini start to turn slightly translucent, it’s time to season. Add the red pepper flakes for spice, fermented shrimp paste for a savory depth, fish sauce or anchovy extract for umami, and minced garlic for aroma. Taste and adjust the seasoning as needed, as the broth will reduce slightly during cooking.
Step 8
Finally, add the diagonally sliced green onions and chili peppers. Cover the pot and let it simmer for a few more minutes until everything is tender and the flavors have melded beautifully. The result is a wonderfully spicy and refreshing Ae-hobak Galchi Jjigae! It’s perfect for spooning over rice.
Step 9
Ladle the hot and delicious Ae-hobak Galchi Jjigae into serving bowls. Present it attractively, and enjoy this satisfying meal with a bowl of warm rice!
