Summer’s Delight: Soft Zucchini Leaf Soybean Paste Stew
A Refreshing Summer Stew: Zucchini Leaf Soybean Paste Soup – Easy and Delicious Recipe
Experience the fresh taste of summer with this Zucchini Leaf Soybean Paste Stew! The delicate sweetness of the soft zucchini leaves perfectly complements the savory depth of the soybean paste. Packed with a colorful variety of vegetables, it offers a delightful mix of flavors and textures. Each warm spoonful of this hearty soup is pure comfort. We’ve detailed every step to make it easy for even beginner cooks to follow.
Stew Ingredients- 150g Zucchini leaves
- 150g Tofu (firm or silken, about half a block)
- 1 medium Potato
- 1/3 Onion
- 1/3 Zucchini (Japanese or regular)
- 1 Red chili pepper
- 1 Green chili pepper (optional, for heat)
- 5cm White part of a green onion
- 3 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Minced garlic
- 1.4L Rice water (about 7 cups)
Broth Ingredients- 8 Dried anchovies (for broth)
- 3 Dried anchovy or sardine-like fish (e.g., Bang Dae-i or dried sprats)
- 1 sheet Dried kelp (about 10x10cm)
- 8 Dried anchovies (for broth)
- 3 Dried anchovy or sardine-like fish (e.g., Bang Dae-i or dried sprats)
- 1 sheet Dried kelp (about 10x10cm)
Cooking Instructions
Step 1
First, prepare the broth ingredients to create a deep flavor base. Lightly toast the dried anchovies, dried sprats, and kelp in a dry pot over low heat until fragrant. Be careful not to burn them. Once the anchovies are lightly browned, remove from heat.
Step 2
Now, let’s prepare the zucchini leaves. Look at the stem side of the zucchini leaves; you’ll find a slightly rough peel. Gently scrape or peel this rough skin away with your fingers or a knife. This step ensures the leaves are much softer when cooked.
Step 3
Washing the zucchini leaves thoroughly is crucial. Just like washing laundry, rub and squeeze the leaves between your hands multiple times. This vigorous washing removes any rough texture from the outer skin and any residual dirt.
Step 4
Once washed, cut the zucchini leaves into bite-sized pieces. Cutting them into approximately 4cm lengths will make them easy to eat in the soup.
Step 5
Prepare the other vegetables. Finely chop the red and green chili peppers after removing the seeds. Dice the zucchini, tofu, onion, and potato into bite-sized pieces. Cutting the potatoes smaller will help them cook faster.
Step 6
After dicing the potatoes, rinse them briefly under running water until the water runs clear. This removes excess starch, preventing the broth from becoming cloudy and resulting in a cleaner taste.
Step 7
Now, let’s start cooking the stew. In a pot, combine the broth ingredients (anchovies, dried sprats – removing the kelp), doenjang, rice water, and the prepared potatoes. Bring to a boil over high heat for 3 minutes to slightly cook the potatoes.
Step 8
Once the potatoes begin to soften, add the prepared zucchini leaves. Reduce the heat to medium and continue to simmer for about 8 more minutes. The zucchini leaves will become tender and release their flavor into the broth.
Step 9
When the zucchini leaves are tender, remove and discard the broth pack (anchovies and dried sprats). The broth has now absorbed their delicious flavors.
Step 10
It’s time to add the remaining vegetables to enrich the stew. Add the diced zucchini, onion, tofu, chopped chili peppers, and minced garlic. Continue to cook over medium heat for at least 5 more minutes, allowing the vegetables to become tender.
Step 11
Finally, just before turning off the heat, stir in the chopped green onion and let it simmer briefly. This is how you complete your delicious Zucchini Leaf Soybean Paste Stew! The fresh aroma of the green onion will enhance the soup’s flavor.
Step 12
Taste the stew, and if it seems a bit bland, add a little more doenjang to adjust the seasoning to your preference. Enjoy a satisfying meal with this warm and savory Zucchini Leaf Soybean Paste Stew!
