Main ingredients
Korean zucchinioniondried anchoviesgreen chili peppersred chili peppersscallionsminced garlicdoenjang
Kim Dae-seok's Round Korean Zucchini Stew
A rustic-style Korean zucchini stew that preserves the tender texture of round Korean zucchinis by marinating them with salted shrimp and anchovy fish sauce, then simmering without broth using finely chopped dried anchovies to create a rich, savory flavor.
Ingredients needed 3 servings
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.
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