Spicy and Refreshing Zucchini Stew (Hobak Jjigae) – Super Easy with Cube Broth!
How to Make Zucchini Stew Easily with Korean Broth Base.
It’s been so hot lately, making it hard to cook stew. I made this simple stew using convenient cube broth.
Ingredients- 1/2 medium zucchini, sliced to about 0.5cm thickness
- 1/2 onion, thinly sliced
- 1 stalk green onion, diagonally sliced
- 3 green chilies, diagonally sliced
- 3 red chilies, diagonally sliced
- A small amount of oyster mushrooms, separated into strands
- 2 cubes Eodam Korean Style Broth (cube broth)
Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp saeujeot (fermented shrimp, finely minced)
- 1 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp saeujeot (fermented shrimp, finely minced)
- 1 Tbsp fish sauce (anchovy or similar)
Cooking Instructions
Step 1
First, slice the zucchini into half-moon shapes or bite-sized pieces, about 0.5cm thick. Slicing them too thin might cause them to break apart during cooking.
Step 2
Wash the green and red chilies, remove the stems, and slice them diagonally. Similarly, slice the green onion diagonally. This adds visual appeal and enhances the stew’s flavor.
Step 3
Peel and wash the onion, then thinly slice it. Gently rinse the oyster mushrooms under running water, pat them dry, and then separate them into individual strands with your hands.
Step 4
Take a deep pot and add a generous amount of cooking oil. Add your desired meat (optional, not listed in ingredients) and stir-fry it with a splash of cooking wine and minced garlic until the meat turns white. Sautéing the meat at this stage removes any gamey smell and adds depth of flavor.
Step 5
Once the meat is partially cooked, pour in 600ml of water and add the 2 cubes of Eodam Korean Style Broth. Once the broth dissolves and starts boiling, add the sliced zucchini. Let it simmer until the broth’s flavors are well infused into the zucchini. *Note: While typically broth and vegetables are added to boiling water, if you’re stir-frying meat first, adding them together after sautéing the meat can yield a richer flavor.
Step 6
When the zucchini becomes somewhat tender and translucent, add the seasoning ingredients to adjust the taste. Stir in 1 Tbsp of finely minced saeujeot (this helps it dissolve better), 1 Tbsp of fish sauce, and 1 Tbsp of gochugaru. Stir well and let it simmer further to allow the spicy flavors to meld.
Step 7
Finally, add the diagonally sliced green onions, green and red chilies, sliced onion, and oyster mushrooms. Simmer for just a little longer, about 2-3 minutes, to retain the freshness and texture of the vegetables. Avoid overcooking, as they can become mushy.
Step 8
Your delicious zucchini stew, with its deep, refreshing broth and tender vegetables, is ready! Enjoy it with a bowl of rice.
