Braised Round Zucchini with Fermented Shrimp
Soft and Savory Round Zucchini Stir-fry with a Splash of Broth, Enhanced with Fermented Shrimp Paste
Zucchini is not only affordable but also delicious, making it a frequent guest on our dinner tables. Today, instead of the common zucchini, we’re using round zucchini (Joseon hobak) harvested from our garden to create a unique, soupy stir-fry. It’s hard to classify this dish – is it a braise, a stew, or a stir-fry? While delicious when stir-fried dry, the savory broth created by cooking it with liquid is truly irresistible. This dish features the delightful combination of soft, savory round zucchini, aromatic Korean chili peppers, and the umami-rich fermented shrimp paste. Even if it looks like a lot when you first make it, a spoonful over warm rice will disappear in no time, leaving you wanting more! #ZucchiniRecipe #StirFriedZucchini #BraisedZucchini #FermentedShrimpZucchini #JulySeasonalDish
Main Ingredients
- 1 Round zucchini
- 1/2 Onion
- 5 Korean green chili peppers (kkori gochu)
- 1 Red chili pepper
Seasoning and Broth
- 1 Tbsp Perilla oil
- 1 Tbsp Minced garlic
- 1 Tbsp Fermented shrimp paste (saeu-jeot)
- 1/2 Cup Dried kelp broth
- Pinch of sea salt
- 1 Tbsp Perilla oil
- 1 Tbsp Minced garlic
- 1 Tbsp Fermented shrimp paste (saeu-jeot)
- 1/2 Cup Dried kelp broth
- Pinch of sea salt
Cooking Instructions
Step 1
I’ve prepared a generous amount of Korean green chili peppers, which are growing so beautifully and lusciously in my garden these days. I’ve made them into steamed dishes and shared them with neighbors. Adding plenty of these chili peppers will bring a delightful crunch and flavor to the zucchini stir-fry. (Feel free to add more than usual!)
Step 2
The round zucchini didn’t have too many seeds, so it was perfect for stir-frying right away. First, wash the round zucchini thoroughly, then cut it into 8 wedges. Cutting them not too thinly will help maintain their texture and prevent them from falling apart during cooking.
Step 3
Peel the onion and slice it thinly into strips. Remove the stems from the Korean green chili peppers and red chili peppers, then slice them diagonally for a nice presentation. Slice the round zucchini into slightly thicker, bite-sized pieces.
Step 4
Heat a pan over medium heat and add 1 tablespoon of perilla oil. Sauté the minced garlic until fragrant. Once the garlic aroma is released, add the sliced round zucchini and stir-fry until it’s coated with the perilla oil and garlic. At this stage, add 1 tablespoon of fermented shrimp paste to enhance the umami flavor of the zucchini dish. Fermented shrimp paste harmonizes well with the natural sweetness of the zucchini, adding a deep flavor.
Step 5
Once the zucchini is partially cooked, pour in half a cup of dried kelp broth. Cover the pan and cook over medium-low heat until the zucchini is tender, almost like steaming. When the zucchini is almost fully cooked, add the sliced onion, Korean green chili peppers, and red chili peppers, and stir-fry for another moment until everything is well combined. Your delicious zucchini stir-fry is now complete!
Step 6
This soupy fermented shrimp zucchini stir-fry is perfect as a seasonal dish for July. There’s nothing quite like a side dish made with fresh, seasonal ingredients. It’s a true rice thief!
Step 7
A zucchini dish that everyone, young and old, will love! Although it’s simply stir-fried, the umami from the fermented shrimp paste makes it so addictive that you’ll keep reaching for more. It’s a captivating side dish that will have you finishing your rice in no time.
Step 8
The addition of fresh Korean green chili peppers from the garden provides a delightful crunch, and when combined with the tender zucchini, they create a truly delicious harmony. Placing a spoonful on top of your rice will surely revive your appetite!
