Braised Zucchini and Potato with Ssamjang
A Delicious Summer Dish: Zucchini Braised with Ssamjang Sauce
I received some fresh greens from a friend who grows them in their garden, and I wanted to use them up quickly. So, I decided to make a braised zucchini dish with potatoes from my fridge, using a savory ssamjang (Korean soybean paste) sauce.
Main Ingredients
- 1 Zucchini
- 1 Potato
Broth Ingredients
- 2 cups Water
- 1 handful Small dried anchovies (for broth)
- 1 Tbsp Cheongju (rice wine) or Mirin
- 2 cups Water
- 1 handful Small dried anchovies (for broth)
- 1 Tbsp Cheongju (rice wine) or Mirin
Cooking Instructions
Step 1
First, to remove any fishy smell or gaminess, lightly toast the dried anchovies in a pan to prepare them for the broth. Place the toasted anchovies in a pot with 2 cups of water. Bring to a boil over high heat, then reduce the heat to medium-low. Add 1 tablespoon of cheongju (rice wine) and simmer for about 5 more minutes to create a flavorful anchovy broth.
Step 2
Remove the anchovies from the broth. Peel and cut the zucchini and potato into bite-sized pieces (about 1 to 1.5 cm thick) and add them to the pot. Once the broth returns to a boil, dissolve 3 tablespoons of doenjang (soybean paste) and 1 tablespoon of gochugaru (red pepper flakes) into it and stir well. After the vegetables have softened slightly, add 1 teaspoon of minced garlic. Continue to simmer over medium-low heat until the liquid has reduced and thickened to a glaze-like consistency.
Step 3
When the sauce has thickened considerably, resembling a rich ssamjang, turn off the heat. Letting it sit for a moment allows the residual heat to further meld the flavors and thicken the sauce. Transfer the braised zucchini and potato to a serving dish. Garnish with a sprinkle of chopped green onions and toasted sesame seeds for a beautiful finish. This dish is incredibly delicious served with warm rice, especially when used to wrap ssam (lettuce wraps)!
