Spicy and Refreshing Zucchini and Fermented Shrimp Stew (Aehobak Saeujeot Jjigae)
Spicy and Refreshing Zucchini and Fermented Shrimp Stew (Aehobak Saeujeot Jjigae)
Easy to Make Zucchini and Fermented Shrimp Stew: A Home-style Dish with a Flavorful, Slightly Thick Broth and a Kick
Today, I’ve prepared a Zucchini and Fermented Shrimp Stew that’s both deeply flavorful and refreshingly clear. It’s a simple yet satisfying soup dish that’s perfect for enjoying with a bowl of rice.
Main Ingredients- 1/2 medium zucchini (slice into thick, half-moon shapes)
- 1/2 block firm tofu (cut into approx. 1.5 cm thick slices)
- 1/2 medium onion (thinly sliced)
- 1 Korean green chili pepper (slice thinly on an angle)
- 1/2 red chili pepper (slice thinly on an angle)
- 1 handful chopped scallions or green onions
- 1 cup water (using a standard paper cup for measurement)
Seasoning Paste- 2 Tbsp gochugaru (Korean chili flakes) (adjust for desired spiciness)
- 1 Tbsp minced garlic (freshly minced garlic enhances the flavor)
- 1.5 Tbsp saeujeot (fermented salted shrimp) (key ingredient for umami)
- 1 Tbsp mirin (rice wine) (removes odors and adds gloss)
- 1 pinch sugar (balances the flavors)
- A dash of black pepper (adjust to taste)
- 100ml kelp broth (add for a deeper flavor, optional)
Kelp Broth (Optional)- 3 pieces dried kelp (approx. 5×5 cm each)
- 100ml water
- 2 Tbsp gochugaru (Korean chili flakes) (adjust for desired spiciness)
- 1 Tbsp minced garlic (freshly minced garlic enhances the flavor)
- 1.5 Tbsp saeujeot (fermented salted shrimp) (key ingredient for umami)
- 1 Tbsp mirin (rice wine) (removes odors and adds gloss)
- 1 pinch sugar (balances the flavors)
- A dash of black pepper (adjust to taste)
- 100ml kelp broth (add for a deeper flavor, optional)
Kelp Broth (Optional)- 3 pieces dried kelp (approx. 5×5 cm each)
- 100ml water
Cooking Instructions
Step 1
First, prepare the main ingredients. Slice the zucchini into thick, half-moon shapes, about 1.5 cm thick. Cut the tofu into similar-sized slices. Peel and thinly slice the onion. Having all your ingredients prepped beforehand makes the cooking process much smoother.
Step 2
Remove the stems from the Korean green chili pepper and red chili pepper, then slice them thinly on an angle. Finely chop the scallions or green onions. The addition of chili peppers will make the stew look even more appetizing.
Step 3
In a bowl, combine 2 Tbsp gochugaru, 1 Tbsp minced garlic, 1.5 Tbsp saeujeot, 1 Tbsp mirin, a pinch of sugar, and a dash of black pepper. Pour in the 100ml of kelp broth (if using) and mix well to create the seasoning paste. Saeujeot is crucial for the stew’s flavor, so taste and adjust the amount according to your preference.
Step 4
Now, let’s cook the stew. Start by lining the bottom of a pot with the sliced onions. Then, arrange the zucchini and tofu slices attractively on top. Spoon the prepared seasoning paste evenly over the ingredients, and add the diagonally sliced chili peppers.
Step 5
Pour 1 cup of water (measured with a standard paper cup) into the pot. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 10-15 minutes, or until the zucchini is tender. During the simmering process, taste the broth. If it’s too bland, add a little more saeujeot; if it’s too salty, add a splash of water to adjust the seasoning. Finally, add the chopped scallions or green onions and simmer for another minute to finish. Your flavorful and spicy Zucchini and Fermented Shrimp Stew is ready!
