Spicy Zucchini and Saeujeot Stew: A Taste of Nostalgia
Spicy Zucchini and Saeujeot Stew: A Taste of Nostalgia
Hearty and Flavorful Zucchini and Saeujeot Stew Recipe
As the crisp autumn air prompts us to hurry home, a warm and spicy stew comes to mind for dinner. Tonight, I’ve made a spicy and invigorating Zucchini and Saeujeot Stew. My husband mentioned it tasted exactly like the familiar flavors his mother used to make when he was little, bringing back fond childhood memories! This comforting stew is perfect for a chilly evening.
Stew Ingredients- 1 medium zucchini (about 200g)
- 1 medium potato
- 1/2 stalk of green onion
- 2 Korean chili peppers (cheongyang)
- 1 red chili pepper
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp cooking oil
- 600ml anchovy broth (or water)
Seasoning Ingredients- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp salted shrimp (saeujeot), including brine
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp salted shrimp (saeujeot), including brine
Cooking Instructions
Step 1
Begin by preparing all the ingredients for the stew. Wash the zucchini and potato thoroughly; you can peel them if you prefer, but it’s not strictly necessary.
Step 2
Slice the zucchini and potato into approximately 0.5cm thick rounds. Slicing them too thick will increase cooking time. Chop the green onion diagonally, and finely mince the deseeded cheongyang and red chili peppers. Having all your ingredients prepped beforehand makes the cooking process much smoother.
Step 3
Heat a pot over medium heat and add 1 Tbsp of perilla oil and 1 Tbsp of cooking oil. Once the oils are shimmering, add the sliced potatoes and the white parts of the green onion. Sauté for about 1-2 minutes until fragrant. The potatoes will start to become slightly translucent as they coat in the oil.
Step 4
Once the potatoes look slightly translucent, add the sliced zucchini to the pot and continue to sauté for about another minute, until the zucchini softens slightly. Stir-frying the vegetables in oil helps to enhance their natural flavors and create a richer taste.
Step 5
Reduce the heat to low or turn it off briefly. Add 1/2 Tbsp of gochugaru and stir quickly using the residual heat of the pot. Be careful not to burn the chili flakes; sautéing for just about 10-15 seconds will be enough to release their vibrant color and aroma.
Step 6
Turn the heat back up to medium-high and pour in the 600ml of anchovy broth. Bring the stew to a boil, then reduce the heat to medium-low. Cover and simmer until the potatoes and zucchini are fully tender, which should take about 5-7 minutes.
Step 7
Check if the potatoes are tender by piercing them with a fork. Once cooked, add 1/2 Tbsp of minced garlic and the prepared minced cheongyang and red chili peppers. Season the stew with 1/2 Tbsp of salted shrimp (saeujeot), including its brine, for a deep umami flavor. Taste and adjust seasoning with more saeujeot or a pinch of salt if needed.
Step 8
Once the stew is cooked through and perfectly seasoned, turn off the heat. Ladle the hot stew into a serving bowl and enjoy with a side of warm rice.
