1
Cut the young zucchini into thick half-moon slices about 1cm thick.
Aehobak (Young Zucchini) Salted Shrimp Stew
A royal court-style Aehobak-jeotguk-jochi (stew) recipe featuring seasonal young zucchini, beef, and tofu, seasoned with salted shrimp for a deep and refreshing flavor.
KoreanSoup & Stew
📝 14 steps
What You'll Need
Young zucchini1 (300g)
Beef100g
Tofu150g
Chives3~4 roots
Red chili pepper1
Salted shrimp2 tbsp
Water4 cups
Soup soy sauce1 tsp
Minced green onion2 tsp
Garlic1 tsp
Sesame oil2 tsp
Black peppera pinch
Instructions
2
Cut the tofu into square pieces, about 1cm thick and equal in width and length.
3
Slice the chives and red chili pepper.
4
Thinly slice 100g of beef.
5
In a bowl, mix 1 tsp of soup soy sauce, 2 tsp of minced green onion, 1 tsp of garlic, 2 tsp of sesame oil, and a pinch of black pepper to make a meat marinade.
6
Add the prepared beef to the marinade and mix lightly to season.
7
Place the marinated beef in a pot and stir-fry lightly.
8
When the beef is partially cooked, pour in 4 cups of water and bring to a boil.
9
When the broth boils, add the sliced young zucchini.
10
Add the sliced tofu and boil.
11
Mince the salted shrimp and add to the broth to season.
12
Add the sliced red chili pepper to add color.
13
Lower the heat slightly and simmer over medium heat so the flavors infuse into the zucchini and tofu.
14
Finally, add the chives and boil for a little longer to finish.