Spicy and Refreshing Shrimp-Fermented Sauce and Zucchini Stew
A Heartwarming Shrimp-Fermented Sauce Stew for a Rainy Spring Day
Hello everyone! This is Egeupsik, here to bring more flavor to your table. Today, we’re making a delicious stew using fermented shrimp paste. It’s perfect for those slightly chilly spring days when the rain is falling. Ready to make a hearty meal? Let’s get cooking!
Main Ingredients (Serves 60)- 5 Korean zucchini (Aehobak)
- 1 Carrot
- 500g Tofu
Seasonings & Broth- 300g Fermented shrimp (Saeujeot)
- 100g Coarse sea salt (for seasoning adjustment)
- 50g Black pepper
- 100g Minced garlic
- 40L Broth (anchovy and kelp based)
- 300g Fermented shrimp (Saeujeot)
- 100g Coarse sea salt (for seasoning adjustment)
- 50g Black pepper
- 100g Minced garlic
- 40L Broth (anchovy and kelp based)
Cooking Instructions
Step 1
First, prepare the broth that will add depth to your stew. Combine anchovies and kelp in cold water and bring to a boil to create a rich and refreshing broth. (Tip: Remove the intestines from the anchovies and take out the kelp once the water starts boiling to avoid a bitter taste.)
Step 2
Prepare the main ingredients: tofu and vegetables. Cut the tofu into cubes of about 1.5 cm. Slice the Korean zucchini and carrot into half-moon shapes, about 0.5 cm thick. Cutting the vegetables to similar sizes ensures they cook evenly.
Step 3
Add the minced garlic and fermented shrimp paste to the prepared broth and stir well to dissolve. Since fermented shrimp paste is quite salty, it’s best to start with a small amount and add more to taste. Once the broth begins to boil, add the sliced zucchini and carrots. Season with black pepper and coarse sea salt to your preference. (Tip: Fermented shrimp paste is the key ingredient for that umami flavor, so don’t be shy when adding it to the seasoning stage!)
Step 4
Simmer until all ingredients are tender. The stew is ready when the zucchini becomes translucent and the carrots are soft. Enjoy this warm and flavorful stew with a bowl of steamed rice!
