Spicy and Savory Zucchini Stew (Aehobak Jjigae)
The Quintessential Home-Cooked Meal! A Golden Recipe for Spicy Zucchini Stew
Here’s a recipe for a deeply flavored and refreshing Aehobak Jjigae, perfect to accompany a warm bowl of rice. The natural sweetness of fresh zucchini blends beautifully with spicy seasoning, creating a hearty meal the whole family will enjoy. It’s a true rice thief!
Stew Ingredients- Beef (for stew) 1 handful (approx. 100g)
- Zucchini 1/2 (medium size)
- Onion 1/2 (medium size)
- Green chili pepper 1 (adjust to your preference)
Seasoning Ingredients- Cooking wine (Mihyang) 1 Tbsp
- Soy sauce 1/2 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Minced garlic 1/2 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Salted shrimp (saeujeot) 1 Tbsp (including brine and shrimp)
- Cooking wine (Mihyang) 1 Tbsp
- Soy sauce 1/2 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Minced garlic 1/2 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Salted shrimp (saeujeot) 1 Tbsp (including brine and shrimp)
Cooking Instructions
Step 1
First, prepare the beef for stew. Slice it lengthwise into bite-sized pieces. Then, add 1 Tbsp of cooking wine and 1/2 Tbsp of soy sauce and gently mix to marinate. This step tenderizes the beef and removes any gamey odor.
Step 2
Slice the zucchini into thick half-moon shapes. If they are too thin, they might fall apart during cooking, so a good thickness is key. Slice the onion into large strips and the green chili peppers diagonally. These will add color and texture.
Step 3
Heat a pot and add the marinated beef. Stir-fry until the surface of the beef is cooked. The beef will release its aroma as it cooks.
Step 4
Once the beef is sautéed, pour in 3 cups of water and dissolve 3 Tbsp of gochujang. It’s important to thoroughly mix the gochujang to avoid lumps. Let it simmer gently to develop the flavors.
Step 5
After the gochujang is well dissolved, add the sliced zucchini and cover the pot. Let it simmer until the zucchini is tender.
Step 6
As the stew starts to boil, add 1/2 Tbsp of minced garlic, 1/2 Tbsp of gochugaru, and 1 Tbsp of salted shrimp, which is key for the broth’s flavor. Finely mincing the salted shrimp will add more umami to the soup.
Step 7
Add the sliced onions and stir to combine all ingredients evenly. Continue to simmer. Taste the stew and adjust the seasoning if needed, using more salted shrimp or soy sauce.
Step 8
When the zucchini and onions are cooked to a tender-crisp texture, add the sliced green chili peppers and give it a final stir. Your delicious zucchini stew is ready! Enjoy it with a hot bowl of rice.
