Savory Zucchini Leaf Soybean Paste Stew
A Hearty and Refreshing Zucchini Leaf Soybean Paste Stew Recipe
Zucchini leaves are packed with vitamins and offer numerous health benefits! However, they are relatively low in protein. To perfectly complement their nutritional profile and enhance the flavor, we’re making a savory and wholesome zucchini leaf soybean paste stew. This recipe combines the goodness of zucchini leaves with the rich umami of fermented soybean paste, creating a delightful dish that’s both delicious and nutritious. Perfect for enjoying the fresh flavors of the season and boosting your well-being.
Ingredients- 5 fresh zucchini leaves
- 1 handful of zucchini (or Korean summer squash)
- 800ml of water
- 2 pieces of dried kelp (dashima)
- 1 handful of dried shrimp
- 1 red chili pepper
- 1/3 white part of a leek
Seasoning- 2 Tbsp soybean paste (doenjang)
- 1/2 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp rice wine (cheongju)
- 1 tsp salt (for taste adjustment)
- 2 Tbsp soybean paste (doenjang)
- 1/2 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp rice wine (cheongju)
- 1 tsp salt (for taste adjustment)
Cooking Instructions
Step 1
First, prepare your zucchini leaves. Gently bend and snap off the tough fibrous strands from the stems. This simple step will make the leaves much more tender when cooked.
Step 2
For the best texture in your stew, it’s important to remove the tough stems from the zucchini leaves. Soak the leaves in cold water for 5-10 minutes to clean them and remove any dirt. Then, rinse them thoroughly about three times. Gently pat them dry. Finally, tear the leaves into bite-sized pieces by hand.
Step 3
To create a rich and flavorful broth, add 2 pieces of dried kelp (dashima) to 800ml of fresh water and let it steep. Soaking the kelp overnight is ideal for extracting its deep umami flavor. If you don’t have that much time, soak it for at least 30 minutes. The slightly slimy texture you feel when handling the soaked kelp comes from alginic acid, a beneficial component known to aid digestion and prevent constipation. You’ll notice the water takes on a subtle color from the kelp. Using water that the kelp has steeped in results in a cleaner, deeper flavor compared to boiling the kelp directly.
Step 4
Dried shrimp add a wonderful depth of flavor to the stew. If your dried shrimp have been stored in the freezer, they might have a slightly stale odor. To remedy this, lightly toast them in a dry pan without any oil. This process makes them crispier and removes any unpleasant fishy or stale smells. After toasting, gently shake them in a fine-mesh sieve to remove any fine powder, ensuring a cleaner taste.
Step 5
We’re using a type of zucchini also known as ‘pork zucchini’ or ‘zucchini.’ You can substitute this with Korean summer squash (aereguk) if preferred. Thinly slice the red chili pepper into rounds. Slice the white part of the leek diagonally.
Step 6
Bring the prepared kelp-infused water to a boil in a pot. Skim off any foam that rises to the surface. Then, dissolve 2 tablespoons of soybean paste (doenjang) into the broth. If there are any solid bits from the soybean paste, you can leave them in for added nutrition. (Using a mesh bag for the soybean paste can make it easier to dissolve.) Add the toasted dried shrimp and 1/2 tablespoon of chili powder. Toss in the sliced zucchini as well.
Step 7
You’ll start to see the characteristic look of a delicious doenjang jjigae! Now, add the torn zucchini leaves to the pot. Stir in 1 tablespoon of minced garlic and 1 tablespoon of rice wine (cheongju) to remove any unwanted odors. Cover the pot and simmer gently over medium-low heat for about 5 minutes, allowing the zucchini and zucchini leaves to cook through and become tender.
Step 8
Finally, add the sliced red chili pepper and leek, and simmer for another minute or two. This beautiful and flavorful zucchini leaf soybean paste stew is now ready! For those who enjoy a bit of heat, feel free to use spicy Cheongyang peppers instead of regular red chili. It’s a simple yet incredibly rewarding dish to make. Enjoy the tender zucchini leaves and the comforting, savory flavor of the soybean paste for a satisfying meal!
