Clean and Refreshing Aehobak Jjigae (Zucchini Stew)
A light and refreshing summer aehobak jjigae simmered with salted fermented shrimp and toasted anchovies.
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 is cooked clean and light by adding salted fermented shrimp to in-season Korean zucchini and soft tofu. Using whole dried soup anchovies toasted in a dry pan cuts out the hassle of making separate broth. Mild and not overly intense, it is easy for the whole family to enjoy.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean zucchini (aehobak)1, 600 g (large)
- Tofu250 g
- Onion1/2
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Dried soup anchoviesabout 20
- Water3 cups
Seasoning
- Salted fermented shrimp (saeujeot)2 tbsp
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Minced garlic1 tbsp
- Salta little
- Perilla oil2 tbsp
- Ground black peppera little
- Since making separate anchovy broth is bothersome, I cook the dried soup anchovies directly in the stew. You can use anchovy broth or broth tablets instead.
- 1 Korean zucchini is about the weight of two small ones.
Steps
Prepare the ingredients
1 Korean zucchini is about the weight of two small ones.
Prepare the tofu, onion, Cheongyang chili pepper, and dried soup anchovies as well.
Since making separate anchovy broth is bothersome, I cook the dried soup anchovies directly in the stew. You can use anchovy broth or broth tablets instead.
Cut the ingredients
Cut the zucchini into thick, bite-sized pieces so it is easy to eat with a spoon and keeps its texture.
Cut the tofu and onion into pieces similar to the zucchini, and thinly slice the large green onion and chili peppers.
The salted fermented shrimp were large, so I finely minced them.
Toast the anchovies
Toast the dried anchovies in an ungreased dry pan until golden and crispy so their nutty aroma comes through.
Simmer
Place the zucchini over the dried anchovies and pour in 3 cups of water.
Add the minced salted fermented shrimp, 1 1/2 tbsp of gochugaru, and 1 tbsp of minced garlic as well...
Turn the heat up to high, and once it comes to a rolling boil, reduce to medium heat. When the zucchini is about halfway cooked through, add the tofu and onion, and simmer until all the ingredients are tender.
If it feels bland with just the salted fermented shrimp, adjust the seasoning with salt...
Add the large green onion and Cheongyang chili pepper, bringing it to a brief boil to release their aroma.
Turn off the heat, add 2 tbsp of perilla oil and a little ground black pepper, mix well, and finish.
Done
If Gwangju-style aehobak jjigae feels spicy like jjamppong, this salted fermented shrimp aehobak jjigae feels clean and refreshing.
If you keep the broth seasoning light, it is not heavy at all to sip on its own, and tastes wonderfully refreshing.
Enjoy a delicious stew with in-season zucchini, savoring its tender yet crisp bite, and get extra protein with the added tofu.
Ppunwife's tips
- Cut into thick, bite-sized pieces so it is easy to eat with a spoon and keeps its texture.
- Toast the dried anchovies in an ungreased dry pan until golden and crispy so their nutty aroma comes through.
- If it feels bland with just the salted fermented shrimp, adjust the seasoning with salt...
FAQ
Why toast the dried soup anchovies first?
Toasting the dried anchovies in an ungreased dry pan until golden and crispy reduces the fishy smell and brings out their nutty, savory flavor.
Can I use other broth instead of adding whole dried anchovies directly?
You can substitute pre-made anchovy broth or convenient broth tablets instead.
What should I do if the salted fermented shrimp are large?
If the shrimp are large, it is best to mince them finely so they do not float separately in the broth.
What should I use to season if it is not salty enough after adding salted fermented shrimp?
After setting the base seasoning, if it still tastes bland, you can adjust it by adding a little salt.
