Spicy Korean Zucchini Stew (Aeho-bak Eolkeun-i Jjigae): A Hearty Home-style Recipe
Spicy & Delicious Korean Zucchini Stew
Introducing a truly addictive ‘Spicy Korean Zucchini Stew’ that will have you finishing a bowl of rice in no time! The rich and savory flavor of homemade doenjang (soybean paste) combined with spicy gochujang (red chili paste) and fresh cheongyang chili peppers creates a wonderfully piquant and refreshing broth. Enjoy the tender zucchini, chewy tofu, and aromatic enoki mushrooms. This is a rice-thief dish loved by everyone, young and old. Let’s make it deliciously right now!
Main Ingredients for Spicy Korean Zucchini Stew- 1 Tbsp homemade Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean red chili paste)
- 500ml Water (approx. 2 cups)
- 1 Korean Zucchini (Aeho-bak, approx. 200g)
- 1/2 Onion (approx. 100g)
- 1 Enoki mushroom (100g)
- 1/2 block Tofu (approx. 150g)
- 2 Cheongyang chili peppers
- 1 stalk Green onion (approx. 10cm length)
Cooking Instructions
Step 1
First, prepare the doenjang and gochujang that will define the stew’s flavor. Measure out 1 tablespoon of homemade doenjang. Homemade doenjang is saltier and has a richer, nuttier flavor than regular doenjang, adding more depth to the stew.
Step 2
Add 1 tablespoon of gochujang to the bowl with the doenjang and set aside. These two pastes will blend to create a spicy yet flavorful broth.
Step 3
Pour 500ml (about 2 cups) of water into a pot. Dissolve the prepared doenjang and gochujang in the water, stirring well. Bring to a boil over high heat.
Step 4
Wash the Korean zucchini thoroughly and slice it into 0.5cm thick half-moon shapes, or cut the half-moons in half again. Add the sliced zucchini to the boiling doenjang broth. The zucchini will add a refreshing sweetness to the broth.
Step 5
Peel the onion and mince it finely. While you can chop it coarsely, mincing it allows the onion’s natural sweetness to infuse more readily into the broth. Add the minced onion to the pot.
Step 6
Trim the root end of the enoki mushrooms and rinse them. Separate them into roughly four portions. The unique aroma and chewy texture of enoki mushrooms will add wonderful complexity to the stew. Add them to the pot.
Step 7
Cut the tofu into approximately 1.5cm cubes. If cut too small, it may crumble, so aim for a moderate size and carefully add it to the pot. Adding the tofu later helps it retain its shape.
Step 8
Finely chop the Cheongyang chili peppers, removing the seeds for a milder heat, or leave them in for extra spiciness. Slice the green onion diagonally. Add both to the stew and let it simmer a bit longer to cook the ingredients thoroughly. Adjust the amount of Cheongyang chili peppers according to your preference.
Step 9
Finally, add 1 tablespoon of Yeon-du for added depth and umami to the broth. If you don’t have Yeon-du, you can substitute it with regular soy sauce. Taste and adjust the seasoning as needed.
Step 10
Your Spicy Korean Zucchini Stew is now complete, with all the ingredients beautifully melded together!
Step 11
Ladle the hot and delicious stew generously into bowls or a traditional Korean earthenware pot (ttukbaegi). This stew, with its balanced flavors of sweet zucchini, savory doenjang, and spicy chili, makes for an excellent side dish.
Step 12
Enjoy this flavorful Korean Zucchini Stew made with homemade doenjang for an extra depth of flavor! The tender zucchini, hearty tofu, and aromatic vegetables make it a satisfying meal. This delicious stew is sure to make you finish your rice in a flash. Give it a try!
