1
Cut the round squash in half, divide into thirds, and slice into bite-sized pieces.
Squash Stew
A recipe for a spicy and deep-flavored squash stew that stimulates the appetite on hot days.
KoreanSoup & Stew
⏱️ 31 min total📝 14 steps
What You'll Need
Round squash1 piece (410g)
Salted shrimp1 tbsp
Anchovy fish sauce1 tbsp
Cooking oil1 tbsp
Onion1/2 piece
Cheongyang chili pepper3 pieces
Red chili pepper1 piece
Medium anchovies1 handful
Doenjang (soybean paste)1/2 tbsp
Minced garlic1 tbsp
Water1/3 cup
Red chili powder1 heaping tbsp
Sugar1/2 tbsp
Soup soy sauce1/2 tbsp
Water400mL (2 cups)
Green onion1/2 stalk
Sesame oil1 tbsp
Instructions
2
Season the sliced squash with 1 tbsp of anchovy fish sauce and 1 tbsp of salted shrimp.
⏱️ 20m 0s3
Cut half an onion into large chunks.
4
Chop the medium anchovies once or twice with scissors.
5
Finely chop 3 Cheongyang chili peppers, and halve and slice 1 red chili pepper.
6
Slice half a green onion diagonally.
7
Grease a pan with 1 tbsp of cooking oil, turn on the heat, and stir-fry the onion.
⏱️ 1m 0s8
While stir-frying the onion, add 1 tbsp of minced garlic, the chopped chili peppers, and the chopped anchovies.
9
Add 1/3 cup of water, 1/2 tbsp of soybean paste, and the chopped anchovies to bring out the umami.
10
Once the soybean paste and seasonings are combined, add another 1/2 tbsp of soybean paste, 1/2 tbsp of sugar, and 1 heaping tbsp of red chili powder, and continue to stir-fry.
11
When a delicious aroma arises, pour in 400mL (2 cups) of water.
12
Add the seasoned round squash, cover with a lid, and boil over high heat.
⏱️ 5m 0s13
While boiling, add the sliced green onion and drizzle with 1 tbsp of sesame oil.
14
Cover and boil over medium heat to finish.
⏱️ 5m 0s