Spicy and Refreshing Zucchini Mushroom Gochujang Stew
A Harmonious Blend of Aromatic Mushrooms and Zucchini in a Gochujang Stew
This is a hearty and refreshing Gochujang (Korean chili paste) stew featuring tender zucchini, chewy mushrooms, and savory tofu. Made entirely with fresh vegetables and no meat, it’s a light and satisfying dish that’s perfect for those on a diet or seeking a wholesome meal. The deep flavor of the dried pollack broth, blended with the savory notes of gochujang and doenjang (fermented soybean paste), creates a wonderfully spicy and robust soup. The diverse mushroom selection adds layers of umami that will surely whet your appetite. Prepare to be amazed by this magical stew that’ll have you finishing a bowl of rice in no time!
Main Ingredients- 1/2 medium zucchini (about 150g)
- 1 block firm tofu (about 300g)
- 3 shiitake mushrooms
- 1 king oyster mushroom
- 1 handful enoki mushrooms (about 50g)
- 1 pack oyster mushrooms (about 100g)
Cooking Instructions
Step 1
Prepare all the ingredients for the stew. Cut the tofu into 2cm cubes. Slice the zucchini into 0.5cm thick half-moons. Thinly slice the shiitake and king oyster mushrooms (about 0.3cm thick) after removing their stems. Tear the enoki mushrooms into large pieces and slice the oyster mushrooms into appropriate thicknesses. Thinly slice the green onion, red chili pepper, and green chili pepper diagonally for garnish.
Step 2
Pour 1.5 liters (approx. 6 cups) of water into a pot and add the dried pollack broth pack. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to create a clear and flavorful pollack broth.
Step 3
Once the broth is well-infused, remove and discard the broth pack. Bring the broth back to a boil over medium heat. Dissolve 3 Tbsp of gochujang and 1 Tbsp of doenjang into the boiling broth. You can use a sieve to ensure they dissolve smoothly without lumps. Continue to boil until the mixture comes back to a boil.
Step 4
When the stew begins to boil again, add the sliced shiitake and king oyster mushrooms first. These mushrooms take a bit longer to cook, so adding them first ensures they are tender. Simmer for about 3-4 minutes after adding them.
Step 5
Next, add the torn enoki mushrooms. Enoki mushrooms cook very quickly, so simmer for only about 1-2 minutes after adding them to retain their texture.
Step 6
Once the mushrooms are partially cooked, add the sliced zucchini. Continue to boil for another 3-4 minutes, or until the zucchini becomes tender and slightly translucent.
Step 7
Now, add the torn oyster mushrooms. These cook very fast, so just simmer for about 1 minute. This ensures they maintain their pleasant texture without becoming mushy.
Step 8
Finally, add 1 tsp of gochugaru for a spicy kick and 1 Tbsp of minced garlic for flavor. Stir well to combine. Taste the stew and add 1 tsp of salt, or more, to adjust the seasoning according to your preference (consider the saltiness of the gochujang and doenjang).
Step 9
Carefully add the cubed tofu to the pot. Stir gently to prevent the tofu from breaking apart. Continue to simmer for another 2-3 minutes, allowing the tofu to absorb the flavors of the stew.
Step 10
Add the diagonally sliced green onion, red chili pepper, and green chili pepper for a vibrant color and extra spice. Simmer briefly to incorporate their flavors.
Step 11
Taste the stew one last time and adjust the seasoning with salt if needed. Serve the hot and flavorful Zucchini Mushroom Gochujang Stew immediately. It’s especially delicious enjoyed with a bowl of freshly steamed rice!
