📝 About This Recipe
This comforting Hobak-jjigae is a soul-warming Korean classic that celebrates the delicate sweetness of summer squash. Unlike bolder stews, this version relies on 'Saewoo-jeot' (salted shrimp) to provide a deep, savory umami that perfectly complements the tender zucchini and silky tofu. It is an authentic taste of Korean home cooking that is both light enough for a quick lunch and hearty enough to anchor a traditional dinner spread.
🥗 Ingredients
The Broth Base
- 7-8 large Dried Anchovies (heads and guts removed for a clean taste)
- 1 piece Dried Kelp (Dashima) (about 2x2 inches)
- 3.5 cups Water (or use rice water for extra body)
Main Vegetables and Protein
- 1 large Korean Zucchini (Aehobak) (cut into 1/2-inch thick half-moons)
- 1/2 block Medium-firm Tofu (cut into 1-inch cubes)
- 1/2 medium Onion (sliced into 1/2-inch thick wedges)
- 2-3 pieces Shiitake Mushrooms (stems removed, thinly sliced)
- 2 stalks Green Onions (diagonally sliced)
- 1 piece Red Chili Pepper (sliced diagonally for color and heat)
Seasoning and Aromatics
- 1 tablespoon Korean Salted Shrimp (Saewoo-jeot) (finely minced with a little of the brine)
- 1 tablespoon Gochugaru (Korean Red Chili Flakes) (adjust to preferred spice level)
- 1 tablespoon Minced Garlic (freshly minced for best aroma)
- 1 teaspoon Toasted Sesame Oil (added at the very end)
- 1 teaspoon Soup Soy Sauce (Guk-ganjang) (to deepen the flavor if needed)
👨🍳 Instructions
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1
Begin by preparing the dashi stock. In a medium pot, combine the water, dried anchovies, and dried kelp. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to medium-low and simmer for 5 minutes. Remove the kelp, then continue simmering the anchovies for another 10 minutes.
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3
While the stock simmers, prepare your vegetables. Cut the zucchini into half-moons, slice the onions, and prep the mushrooms and tofu.
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4
Mince the salted shrimp (Saewoo-jeot) finely on a cutting board. This ensures the flavor is distributed evenly throughout the stew.
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5
Strain the stock through a fine-mesh sieve into a clean pot or an earthenware bowl (Ttukbaegi) to remove the anchovies.
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6
Bring the clear stock back to a boil. Add the onions and shiitake mushrooms, cooking for 2-3 minutes until the onions begin to turn translucent.
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7
Stir in the minced salted shrimp, minced garlic, and Gochugaru. The broth will take on a beautiful vibrant orange hue.
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8
Add the sliced zucchini to the pot. Cook for about 3-4 minutes. You want the zucchini to be tender but still hold its shape and vibrant green color.
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9
Gently slide the tofu cubes into the stew. Be careful not to break them as you stir.
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10
Add the green onions and sliced red chili pepper. Let everything simmer together for another 2 minutes.
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11
Taste the broth. If it needs more salt, add a splash of soup soy sauce. If it's too salty, add a tablespoon or two of water.
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12
Turn off the heat and drizzle with toasted sesame oil for a nutty finish. Serve immediately while bubbling hot.
💡 Chef's Tips
For the best flavor, use 'Rice Water' (the water from washing rice) as your broth base to add a silky texture. Do not overcook the zucchini; it should be soft enough to melt in your mouth but not mushy or falling apart. If you cannot find Korean salted shrimp, you can substitute with fish sauce, though the flavor profile will be slightly different. Using an earthenware pot (Ttukbaegi) is highly recommended as it retains heat and keeps the stew bubbling at the table. Adjust the Gochugaru based on your heat tolerance; one tablespoon provides a moderate, pleasant warmth.
🍽️ Serving Suggestions
Serve with a bowl of freshly steamed short-grain white rice or purple rice (Heukmi-bap). Pair with a simple Korean omelet roll (Gyeran-mari) for a balanced protein-rich meal. Include a side of well-fermented Napa cabbage Kimchi to provide a sour contrast to the savory stew. Serve alongside 'Gim' (roasted seaweed) for a delightful salty crunch. A glass of chilled Barley Tea (Boricha) makes for a refreshing beverage pairing.