Savory Shrimp and Zucchini Soup (Saewoo Geundae Guk)
A Comforting and Nutritious Korean Soup: Shrimp and Zucchini Soup
On chilly days, a bowl of warm zucchini soup will warm you up from the inside out. This soup, featuring tender zucchini and succulent shrimp, offers a refreshing yet deep savory flavor that’s perfect for any meal.
Key Ingredients- 1 bunch fresh zucchini (also known as ‘geundae’ or Korean sickle pear)
- 1 handful frozen shrimp (about 100g)
- 1 handful dried anchovies for broth (about 10g)
- 1 Tbsp commercial doenjang (Korean soybean paste)
- 1 Tbsp homemade doenjang (Korean soybean paste)
Cooking Instructions
Step 1
First, let’s prepare the base broth for our delicious zucchini soup. Pour about half a cup of water into a pot and add the dried anchovies, making sure to remove their innards. Simmer gently over medium-low heat for about 10 minutes to extract the anchovy flavor. Afterwards, strain the broth to remove the anchovies, ensuring a clear liquid.
Step 2
Next, we’ll prepare the main ingredient: the zucchini. Trim the very bottom of the zucchini roots and wash it thoroughly under running water multiple times to remove any soil. It’s important to wash away dirt trapped between the leaves and stems for a clean-tasting soup.
Step 3
Cut the clean zucchini into bite-sized pieces. It’s best to chop the stems slightly smaller than the leaves so they cook to a similar tenderness. Cutting them into about 2-3 cm lengths makes them easy to eat with rice.
Step 4
Now, let’s dissolve the doenjang into the anchovy broth. Add 1 tablespoon of commercial doenjang and 1 tablespoon of homemade doenjang to the pot with the anchovy broth. Whisk well with a whisk or spoon until the paste is completely dissolved and lump-free. Properly dissolving the doenjang ensures a smooth, velvety soup without any grittiness.
Step 5
Add all the prepared, chopped zucchini to the broth with the dissolved doenjang. Don’t worry if it looks like a lot at first; the zucchini will wilt down as it cooks.
Step 6
It’s time to add the frozen shrimp, which will bring a wonderful seafood flavor to the soup. You can add them directly from frozen, without thawing, about a handful’s worth. As the shrimp cook, they will infuse the broth with an even deeper, richer taste.
Step 7
Simmer the soup until the zucchini stems are tender when pierced with a chopstick, which typically takes about 5-7 minutes. The doenjang should provide enough saltiness, but if you find it a bit bland, add a tiny pinch of salt or soup soy sauce to adjust the final seasoning. Taste and adjust just before turning off the heat.
Step 8
Ladle the piping hot soup into serving bowls, and your simple, yet deeply flavorful Shrimp and Zucchini Soup is ready! Enjoy this comforting meal with a bowl of rice.
