1
Cut the zucchini into thick half-moon slices, and cut the onion into thick pieces similar in size to the zucchini.
Zucchini and Tofu Stew
A recipe for zucchini and tofu stew with a spicy and refreshing broth.
KoreanSoup & Stew
⏱️ 30 min total📝 11 steps
What You'll Need
Zucchini1
Tofu1/3 block
Shiitake mushrooms2
Onion1/4
Cheongyang chili pepper3
Red chili pepper2
Garlic7 cloves
Green onion1 stalk
Canola oil1 tbsp
Sesame oil1 tbsp
Red chili powder2 tbsp
Salted shrimp1 tbsp
Kelp and anchovy broth600ml
Sand lance fish sauce2 tbsp
Cheongju (refined rice wine)2 tbsp
Black peppera pinch
Instructions
2
Slice the green onion, and slice the shiitake mushrooms without discarding the stems.
3
Coarsely mince the garlic.
4
Cut the tofu into thick pieces, and slice the Cheongyang and red chili peppers.
5
In a pot, mix 1 tbsp of canola oil and 1 tbsp of sesame oil, then add the minced garlic and chili peppers to create chili oil while stir-frying.
6
When the garlic turns brown, lower the heat slightly, add the red chili powder to stir-fry briefly, then add the red chili peppers.
7
Pour in the kelp and anchovy broth and bring to a boil.
⏱️ 30m 0s8
Once the broth boils, add the tofu first and boil to let the flavors soak in.
9
Add the sand lance fish sauce and Cheongju, then add the black pepper, onion, and shiitake mushrooms to boil.
10
When the broth comes to a boil, add the zucchini.
11
Once it is bubbling, add the green onion and boil for a little longer to finish.