Hearty Zucchini and Fermented Shrimp Stew (Hobak Saeujaet Jjigae)
A Flavorful Zucchini and Fermented Shrimp Stew That Makes You Want to Mix Rice Right Away
I made the Zucchini and Fermented Shrimp Stew that my father loved when I was young. Back then, meat was scarce, so we added a little pork with plenty of tofu and zucchini. Even so, seasoning it with fermented shrimp made it delicious, and my father enjoyed it greatly. At the time, I couldn’t understand what was so delicious about it. But now, after cooking it myself, I truly understand the depth of its flavor. I realized that the seasoning with fermented shrimp is what truly brings out the best in this stew. Nowadays, I add plenty of meat, and the kids love it too, so it’s become a special dish we make once or twice a year. Enjoy this delicious Zucchini and Fermented Shrimp Stew that you’ll finish with a bowl of rice in no time! ^^
Ingredients
- Pork belly: 2 slices (approx. 100g)
- Zucchini: 1/2 medium
- Firm Tofu: 1 block (approx. 300g)
- Water: 800ml (approx. 4 cups)
- Shiitake Mushroom: 1/2 (or a handful of oyster mushrooms)
Seasoning
- Gochugaru (Korean chili flakes): 2 Tbsp
- Beef Dashida (soup stock): 1 tsp
- Minced Garlic: 1 tsp
- Fermented Shrimp (Saeu-jeot) with brine: 1 Tbsp
- Green Onion: a small amount, thinly sliced
- Gochugaru (Korean chili flakes): 2 Tbsp
- Beef Dashida (soup stock): 1 tsp
- Minced Garlic: 1 tsp
- Fermented Shrimp (Saeu-jeot) with brine: 1 Tbsp
- Green Onion: a small amount, thinly sliced
Cooking Instructions
Step 1
Wash the zucchini thoroughly and slice it into half-moon shapes, about 0.5cm thick. Slicing them too thinly might cause them to break apart during cooking, so aim for a moderate thickness.
Step 2
For shiitake mushrooms, remove the stems and slice them thinly, keeping their shape. If using oyster mushrooms, simply tear them into bite-sized pieces. The mushrooms add a wonderful aroma to the stew.
Step 3
Cut the firm tofu into large cubes, about 2cm in size. It’s best not to cut the tofu too small so it doesn’t fall apart in the stew.
Step 4
Cut the pork belly into bite-sized pieces, about 1-2cm wide. The moderate fat content will add richness and flavor to the stew.
Step 5
In a pot, add the sliced pork belly and stir-fry over medium heat until lightly browned. Once the pork releases its fat, continue to cook it thoroughly to remove any gamey odor and enhance its flavor.
Step 6
When the pork is sufficiently sautéed, pour in 800ml of water and bring to a boil over high heat. Once it starts boiling, add the prepared zucchini, mushrooms, and tofu in order. Wait for the stew to come to a boil again after adding the ingredients.
Step 7
Once the stew is boiling, add the gochugaru, beef Dashida, minced garlic, and fermented shrimp. Stir well to combine. Make sure to add the brine from the fermented shrimp for a deep flavor. Taste and adjust seasoning; add more fermented shrimp if it’s not salty enough, or a little more water if it’s too salty. Finally, add the sliced green onions and simmer for another moment until done.
Step 8
Serve the well-cooked Zucchini and Fermented Shrimp Stew with warm rice. Mixing it with rice is absolutely delicious!
