Rustic and Clean Aehobak Jjigae (Zucchini Stew)
A light zucchini stew simmered down in a shallow broth seasoned cleanly with salted fermented shrimp and anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stew features Korean zucchini roughly shaved into chunky wedges to bring out both a tender and a crisp-tender texture. Made without meat, it simmers down shallow with anchovy broth and salted fermented shrimp, making it just as delicious served cold right out of the fridge as a side dish.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean zucchini (aehobak)1
- Onion1/2 (small)
- Large green onion (daepa)a little
- Anchovy broth1 cup
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Salted fermented shrimp (saeujeot)1/2 tbsp
- Minced garlic1/2 tbsp
- Perilla oil1 tbsp
- Ground black peppera little
- Instead of 1/2 small onion, you can use 1/4 of a medium onion.
- If you want it spicy, you can also add 1 Cheongyang chili pepper.
Steps
Prepare the ingredients
Prepare 1 Korean zucchini, and 1/2 small onion (or 1/4 of a medium onion).
Prepare a little large green onion, and if you want it spicy, 1 Cheongyang chili pepper works nicely too.
Slice the ingredients
I roughly shaved the Korean zucchini into large irregular chunks to give it a rustic feel, just like seokbakji radish kimchi.
Cut the onion into small, thick pieces and thinly slice the large green onion.
Simmer
Put the zucchini into a pot and pour in 1 cup of anchovy broth.
Do not submerge it completely; pour just enough so the zucchini is barely covered, then add 1 tbsp gochugaru, 1/2 tbsp minced garlic, and 1/2 tbsp salted fermented shrimp.
Once it begins to boil, cover with a lid and simmer gently until the zucchini is tender. Taste it, and if it is bland, adjust with salt or soup soy sauce.
Add the onion and large green onion...
Let it boil briefly, then turn off the heat and finish by adding 1 tbsp perilla oil and a little ground black pepper.
Serve
The Korean zucchini is so sweet, as if sugar was added. The fresh spring onion is delicious too.
Because this zucchini stew is simmered cleanly without meat, it is still delicious eaten cold like a side dish after it cools down.
It is a zucchini dish that digests easily and feels light on the stomach even if you eat your fill.
Enjoy in-season Korean zucchini at its most delicious.
Ppunwife's tips
- Because it is seasoned with salted fermented shrimp and the only fat is the perilla oil added at the very end, it remains clean and delicious even after coming out of the refrigerator.
- Do not submerge the zucchini completely; pour just enough broth so that it is barely covered.
- Taste it, and if it is bland, adjust the seasoning with salt or soup soy sauce.
FAQ
Why do you cut the Korean zucchini in irregular shaved chunks?
It creates a rustic appearance while allowing you to enjoy two textures at once: tender thin edges and crisp-tender thick centers.
What should I add if the seasoning is too weak?
After setting the base seasoning with salted fermented shrimp, if it tastes bland, you can adjust it to taste by adding a little salt or soup soy sauce.
What can I do if I want a spicier flavor?
You can add 1 sliced Cheongyang chili pepper to taste to give it a spicy kick.
Can I use something other than salted fermented shrimp? AI-generated
You can typically use a small amount of tuna extract sauce, soup soy sauce, or fish sauce to create a clean, savory umami flavor.
