Savory & Spicy Zucchini and Fermented Shrimp Stew (Ae-hobak Saeu-jeot Jjigae)
Round Zucchini Stew with Fermented Shrimp – A Flavorful Delight!
My friend shared some round zucchini (also known as Joseon zucchini), so I decided to make a deliciously salty and spicy stew with fermented shrimp. This dish has a rich umami flavor from the shrimp and a pleasant kick from the chili peppers, making it perfect to serve over a bowl of hot rice. It’s somewhere between a stew and a braised dish, offering a unique and comforting taste. Get ready to boost your appetite!
Main Ingredients- Round Zucchini (Joseon Zucchini) 2 (adult fist-sized)
- Onion 1
- Red Chili Peppers 3 (small, use Cheongyang chili peppers for extra spice)
Seasoning & Aromatics- Olive Oil 2 Tbsp
- Minced Garlic 1 tsp
- Fermented Shrimp (Saeu-jeot) 1 Tbsp (including the brine)
- Ginger Wine or Cooking Wine 1 tsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds a pinch
- Olive Oil 2 Tbsp
- Minced Garlic 1 tsp
- Fermented Shrimp (Saeu-jeot) 1 Tbsp (including the brine)
- Ginger Wine or Cooking Wine 1 tsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds a pinch
Cooking Instructions
Step 1
First, wash the round zucchini (Joseon zucchini) thoroughly under running water. Trim off the ends, then cut each zucchini into 4 large pieces. Carefully remove the seedy core from each piece and then cut the flesh into bite-sized pieces, slightly larger than what you’d normally use for stir-fries.
Step 2
Slice the onion into pieces similar in size to the zucchini. Finely chop the red chili peppers. If using, slice green onions as well.
Step 3
Heat a pan over medium heat and add 2 Tbsp of olive oil. Add 1 tsp of minced garlic and stir-fry for about 10-15 seconds until fragrant, infusing the oil with garlic essence.
Step 4
Add the prepared zucchini to the pan. Gently stir and sauté the zucchini, making sure not to burn it, until it starts to turn slightly translucent. This helps the zucchini absorb flavors better.
Step 5
Add 1 Tbsp of fermented shrimp (Saeu-jeot) and 1 tsp of ginger wine (or cooking wine). Stir well to combine, allowing the savory and salty flavors of the fermented shrimp to season the zucchini as it cooks.
Step 6
Next, add the sliced onion and red chili peppers. Sauté for another 20-30 seconds until slightly softened. Then, pour in 1 and a half cups (about 300ml) of water. Add the sliced green onions (if using) and bring the stew to a rolling boil over high heat.
Step 7
Once boiling, reduce the heat to medium-low and simmer for about 5-6 minutes, or until the zucchini is tender. Taste the broth and adjust the seasoning as needed. If it’s not salty enough, add a little more fermented shrimp. If it’s too salty, you can add a splash of water or a tiny bit of sugar. Finally, drizzle in 1 Tbsp of sesame oil and sprinkle with toasted sesame seeds to finish. Your delicious Ae-hobak Saeu-jeot Jjigae is ready!
