Shrimp Paste Zucchini and Tofu Stew (Saewujeot Hobak Dubu Jjigae)
Flavorful and Easy Shrimp Paste Zucchini and Tofu Stew – No Anchovy Broth Needed!
Craving a comforting, flavorful stew but don’t have time to make a separate broth? This Shrimp Paste Zucchini and Tofu Stew is your perfect solution! Utilizing the umami-rich flavor of fermented shrimp paste (saewujeot), this recipe delivers a deeply satisfying taste without the need for traditional anchovy or kelp broth. Fresh zucchini and soft tofu are the stars, complemented by the savory punch of saewujeot. It’s a quick, simple, and incredibly delicious dish that’s perfect for a light meal or a weeknight dinner. Get ready to enjoy a hearty, homemade stew with minimal effort!
Main Ingredients- 1 round zucchini (about 500g)
- 300g firm tofu (1 block)
- 1/2 medium onion
- 1 Tbsp minced garlic
- 2 Korean chili peppers (cheongyang)
- 1/2 stalk green part of a leek
Cooking Instructions
Step 1
Begin by thoroughly washing the round zucchini. Use a knife to gently scrape off any rough or blemished parts from the skin. Then, cut the zucchini in half lengthwise. Slice each half lengthwise into three equal pieces. Finally, cut these pieces into thick slices, about 1 to 1.5 cm thick. Cutting the zucchini slightly thicker helps prevent it from becoming too mushy during cooking, retaining a pleasant texture.
Step 2
Peel and wash the half medium onion, then cut it into roughly 1.5 to 2 cm square pieces. Add the sliced zucchini and onion to a pot. Now, add 1 tablespoon of minced garlic to the pot.
Step 3
Drizzle 1 tablespoon of sesame oil over the vegetables in the pot. Sauté over medium heat for about 1-2 minutes, just until the vegetables become slightly translucent. This step helps to bring out the natural sweetness of the zucchini and adds a richer flavor to the stew.
Step 4
You can optionally blanch the tofu in boiling water for a minute before cubing to make it firmer and cleaner tasting. Cut the 300g block of firm tofu into bite-sized cubes (about 2-3 cm). Add the tofu cubes to the pot. Now, add 1 tablespoon of salted shrimp (saewujeot), including some of its flavorful brine, which is key to the stew’s deep umami taste. Pour in 3 cups of water (approximately 600ml).
Step 5
Place the pot over high heat and bring the stew to a rolling boil. Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer for about 10 to 15 minutes, or until the zucchini is tender and the flavors have melded beautifully. Skim off any foam that rises to the surface during simmering for a clearer broth.
Step 6
Finally, it’s time to add the finishing touches for a spicy kick and fresh aroma. Wash the two Korean chili peppers, remove the stems, and slice them thinly on an angle. Slice the green part of the half leek thinly on an angle and add it to the stew. Give it one final simmer to incorporate these fresh ingredients. Taste the stew and adjust the seasoning if needed by adding a little more saewujeot or a pinch of salt. Your delicious Shrimp Paste Zucchini and Tofu Stew is ready to be served!
