Savory Zucchini Leaf Soybean Paste Stew with Perilla Powder
Aromatic Zucchini Leaf Stew Enriched with Nutty Perilla Powder
This zucchini leaf soybean paste stew is a delightful dish featuring the fragrant essence of seasonal zucchini leaves generously enhanced with the nutty, rich flavor of perilla powder. Built upon a foundation of anchovy and kelp broth, its deep and savory taste is truly exceptional. The harmonious blend of tender zucchini leaves and nutty perilla seeds will awaken your appetite. It’s a warm and hearty soup that makes you want to finish a bowl of rice in no time.
Main Ingredients- 150g Zucchini leaves (use fresh ones)
- 3 Tbsp Doenjang (soybean paste – homemade or store-bought)
- 5 cups Anchovy and kelp broth (or rice water)
- 1/2 stalk Green onion, thinly sliced
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
Carefully scrape off or peel the rough outer skin from the stems of the zucchini leaves. Place the prepared zucchini leaves in a bowl, add a pinch of salt, and rub them vigorously. This process helps to tenderize the leaves and remove any raw, grassy flavor. Rinse the rubbed zucchini leaves multiple times under cold running water until the water runs clear. Once clean, chop the zucchini leaves into bite-sized pieces, about 3-4 cm long.
Step 2
In a pot, pour in 5 cups of anchovy and kelp broth and dissolve 3 tablespoons of doenjang. Whisk thoroughly to ensure there are no lumps. Add the chopped zucchini leaves and bring the stew to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer until the zucchini leaves are completely tender, which should take about 10-15 minutes.
Step 3
When the zucchini leaves are well-cooked, generously stir in 2 tablespoons of perilla powder. Continue to simmer for another 2-3 minutes until the stew thickens slightly and releases its nutty aroma. Avoid overcooking after adding the perilla powder, as it can make the stew taste a bit gritty.
Step 4
Finally, add 1 tablespoon of minced garlic and the thinly sliced green onions. Bring the stew to a gentle boil one more time before turning off the heat. The finished zucchini leaf soybean paste stew, enriched with perilla powder, offers a deep, savory flavor with the fragrant notes of zucchini and the nuttiness of perilla. It’s perfect for dipping rice into!
