Savory Aehobak Dubu Jjigae (Zucchini and Tofu Stew)
A spicy, comforting stew made with thickly sliced zucchini and tofu, seasoned with salted fermented shrimp and finished with perilla oil.
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 spicy stew features thickly sliced in-season Korean zucchini and tofu seasoned with salted fermented shrimp. Thinly sliced pork belly adds rich depth, while a drizzle of perilla oil at the end brings out wonderful aromatics. Simply arrange the ingredients in a pot, pour in the broth, and bring it to a boil.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Korean zucchini (aehobak)1, 450 g (large)
- Tofu1/2 block (250 g)
- Thinly sliced pork belly100 g
- Onion1/4
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth (or water + 1-2 broth tablets)2 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Salted fermented shrimp (saeujeot)1–2 tbsp
- Perilla oil1 tbsp
- Ground black peppera little
- If you prefer not to use meat, you can use around 20 soup anchovies instead of pork belly for a clean, light flavor.
- The red chili pepper can be omitted.
Steps
Prepare the ingredients
The Korean zucchini is thick and heavy, weighing about as much as one and a half regular ones.
I prepared half a block of tofu, thinly sliced pork belly, onion, large green onion, Cheongyang chili pepper, and red chili pepper (optional).
If you prefer not to use meat, you can use around 20 soup anchovies instead of pork belly for a clean, light flavor.
Slice the ingredients
Cut the zucchini into thick slices about 2 cm thick for a pleasant bite.
Cut the tofu into thick, large slices as well, and thickly slice the onion.
Slice the chili peppers and large green onion diagonally.
Add the ingredients and seasonings
Place the thinly sliced pork belly in the pan first and layer the zucchini on top. (If using soup anchovies, place them on the very bottom.)
Evenly arrange the tofu and remaining vegetables on top.
Add 2 tbsp gochugaru, 1 tbsp minced garlic, and 1 tbsp minced salted fermented shrimp along with its liquid...
Simmer
Pour in 2 1/2 cups of anchovy broth (or water with broth tablets added). Once it begins boiling vigorously over high heat...
Stir gently so the seasonings on top blend evenly.
Cover with a lid and simmer over medium-low heat until the zucchini is tender-crisp and the seasonings seep thoroughly into the ingredients.
Taste the broth, adjust the seasoning with more salted fermented shrimp if it tastes bland, then turn off the heat and finish with 1 tbsp perilla oil and a pinch of ground black pepper.
Serve
The tofu stew with zucchini is done.
I love both zucchini and tofu, so I make this stew from time to time.
The aroma of the perilla oil added at the very end is wonderfully savory.
The sweetness of zucchini ripened in the autumn sun is also lovely.
Sliced thickly, its pleasantly sweet flavor and tender-crisp bite are truly delightful with every spoonful.
Ppunwife's tips
- If you are using soup anchovies, place them at the very bottom of the pot.
FAQ
Can I substitute anything for the thinly sliced pork belly?
Instead of meat, you can place about 20 soup anchovies at the bottom of the pot and simmer for a light, clean broth.
How thick should the zucchini be sliced?
To preserve a tender-crisp texture, it is recommended to cut it into thick slices about 2 cm thick.
How should I adjust the seasoning at the end if it needs more salt?
Taste after simmering, and if it is bland, add more salted fermented shrimp to adjust the saltiness, then finish with perilla oil and ground black pepper.
