Kim Dae-seok's Round Korean Zucchini Stew

• round Korean zucchini (410g)
• onion 1/2
• handful of dried anchovies
• green chili peppers 3
• red chili peppers 1
• scallions 1/2
• vegetable oil 1 tablespoon
• minced garlic 1 tablespoon
• water 400ml (2 cups)
• doenjang 1/2 tablespoon
• sugar 1/2 tablespoon
• chili powder 1 tablespoon
• sesame oil 1 tablespoon
• soy sauce 1/2 tablespoon
• salted shrimp 1 tablespoon
• anchovy fish sauce 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Marinating round Korean zucchini in salted shrimp and anchovy fish sauce for 20 minutes ensures even seasoning and prevents it from breaking down during cooking.
• Lightly roasting dried anchovies in the microwave or dry pan before chopping allows them to release flavor without needing separate stock preparation.
• The 1/2 tablespoon of sugar balances the strong flavors of doenjang and chili powder, softening the overall taste.

Recommended for 🙋

• ⭐Those who want to recreate the comforting, savory, slightly salty taste of childhood Korean zucchini stew made by mothers using fresh pumpkins from summer gardens.
• ⭐Beginners who struggle with pumpkins turning mushy and the broth becoming cloudy every time they make Korean zucchini stew.
• ⭐Home cooks looking for a simple, no-stock-required recipe that delivers deep, authentic flavor using just chopped dried anchovies and minimal effort.