Clear Zucchini and Salted Shrimp Soup (Ae-hobak Saeu-jeot Guk)
A Refreshingly Clear Soup! Easy Ae-hobak Saeu-jeot Guk (Zucchini and Salted Shrimp Stew) Recipe
Today, after a while, I decided to make a comforting stew. I’ve prepared Ae-hobak Saeu-jeot Guk, a clear and refreshing soup that’s perfect for a light meal. Seasoned with salted shrimp, this stew has a gentle, savory flavor that’s not overpowering. It’s a wonderful dish when you’re not feeling very hungry or want something easy to digest.
Main Ingredients- 1/3 medium zucchini
- 3 dried shiitake mushrooms
- 1/2 block firm tofu
- 1 Korean chili pepper (cheongyang chili)
- 1 handful green onions
Cooking Instructions
Step 1
Start by pouring 500ml of water into a pot. Add 1 stock pack and bring it to a boil over high heat. Once the water starts boiling vigorously, reduce the heat to medium-low and let it simmer for about 10 minutes to create a clear and flavorful broth.
Step 2
Soak the 3 dried shiitake mushrooms in lukewarm water for about 10 minutes until they are softened. Be careful not to over-soak them.
Step 3
Wash the 1/3 medium zucchini and slice it into half-moon shapes. To prevent it from breaking apart too easily during cooking, slice it to about 0.5cm thickness.
Step 4
Finely chop 1 Korean chili pepper. If you prefer a spicier kick, you can leave the seeds in.
Step 5
Dice the 1/2 block of firm tofu into bite-sized cubes. To avoid it breaking down, ensure the cubes are not too small.
Step 6
After soaking, rinse the shiitake mushrooms gently under running water. Then, trim off the tough stem ends and slice the mushrooms thinly. This will add great flavor to the soup.
Step 7
After 10 minutes, remove the stock pack from the broth. Add the sliced shiitake mushrooms, chopped Korean chili pepper, and zucchini to the pot. Bring it back to a boil over high heat.
Step 8
Once the soup begins to boil, add 1/2 Tbsp of salted shrimp and 0.5 Tbsp of minced garlic for seasoning. Salted shrimp will give the soup a delightful savory depth. Cook until the zucchini becomes translucent and tender.
Step 9
When the zucchini is cooked through, add the diced tofu and the handful of green onions. Let it simmer briefly, just for another minute or two. Stir gently to avoid breaking the tofu.
Step 10
Your clear and refreshing Ae-hobak Saeu-jeot Guk, highlighting the natural flavors of the ingredients, is now ready! Enjoy it with a warm bowl of rice.
