Spicy and Refreshing Round Zucchini Gochujang Stew Recipe
Spicy Round Zucchini Stew: A Autumn/Winter Soup Dish with Umami from Saeujeot and Tuna
Introducing a spicy and delicious Round Zucchini Gochujang Stew recipe, perfect for the chilly autumn and winter weather. The tender texture of the round zucchini, the spiciness of gochujang, and the deep umami from saeujeot (fermented shrimp) and tuna extract create a captivating soup dish that will have you finishing your rice in no time. This recipe includes detailed steps and tips, making it easy for even beginners to follow.
Main Ingredients- 2/3 Round Zucchini
- 1 can (85g) Spicy Tuna
- 1/2 Onion
- 2 Shiitake Mushrooms
- 2 Cheongyang Peppers (Korean chili peppers)
- 1 Red Chili Pepper
- 2 Cube Broth Stock (or 500ml Anchovy-Kelp Broth)
- 1 Tbsp Grapeseed Oil
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste, heaped)
- 1 Tbsp Saeujeot (fermented shrimp)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Tuna Extract (or 1 Tbsp Korean Soy Sauce for soup)
- 3 cups Water (600ml)
- 1 Tbsp Gochujang (Korean chili paste, heaped)
- 1 Tbsp Saeujeot (fermented shrimp)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Tuna Extract (or 1 Tbsp Korean Soy Sauce for soup)
- 3 cups Water (600ml)
Cooking Instructions
Step 1
Unlike regular zucchini, round zucchini creates a fantastic rice-pairing soup dish when simmered with saeujeot, gochugaru, and gochujang, offering a spicy kick. The soft, cooked zucchini combined with the spicy broth is perfect for enjoying on a cool day like today.
Step 2
Wash the round zucchini thoroughly under running water. Cut it into 8 wedges, about 1.5cm thick. Removing the seeds before cooking will improve the texture and result in a cleaner taste.
Step 3
Cut the wedge pieces into bite-sized portions, roughly 2-3cm. Slice the onion similarly to the zucchini. For the shiitake mushrooms, slice them slightly thicker to add a pleasant chewiness.
Step 4
Slice the Cheongyang peppers and red chili peppers diagonally for color and heat. Slice the green onion diagonally as well. Prepare 1 can of spicy tuna. (Tuna is optional; you can use regular tuna or omit it.)
Step 5
Heat 1 tablespoon of grapeseed oil in a pot over medium heat. Add the round zucchini and stir-fry for 1-2 minutes until slightly softened, bringing out its sweetness. Then, pour in 3 cups (600ml) of water.
Step 6
Once the zucchini is lightly sautéed, dissolve 1 tablespoon of gochujang in the pot, ensuring there are no lumps. Add 1 tablespoon of saeujeot and 2 cube broth stocks (or anchovy-kelp broth). Bring to a boil over high heat.
Step 7
When the stew begins to boil, reduce the heat to medium. Add 1 tablespoon of minced garlic, 1 tablespoon of gochugaru, and 1 tablespoon of tuna extract to deepen the flavor and add spiciness. Stir well to combine the seasonings.
Step 8
Once the stew returns to a boil, add the sliced shiitake mushrooms and onion. Add the entire can of spicy tuna, including its liquid. (Adding tuna significantly enhances the broth’s richness and savory flavor.) Simmer until all ingredients are well combined.
Step 9
When the ingredients are nearly cooked, add the diagonally sliced Cheongyang peppers, red chili peppers, and green onion. Transfer the stew to a serving pot if desired. Continue to simmer over medium-low heat for about 5 minutes, allowing the flavors to meld.
Step 10
Your spicy and savory Round Zucchini Gochujang Stew, or Round Zucchini Tuna Stew, is now complete. Enjoy this visually appealing and delicious stew for a satisfying meal.
Step 11
This Round Zucchini Gochujang Stew is perfect for spooning over hot rice on a chilly day. The combination of spicy gochujang and gochugaru, with the rich umami from saeujeot and tuna extract, makes it an irresistible rice enhancer.
Step 12
The spicy broth, tender round zucchini, chewy shiitake mushrooms, and savory tuna create a delightful textural experience. This simple yet deeply flavorful stew is an excellent addition to any Korean home-style meal.
