Korean Zucchini and Beef Stew recipe - ingredients, nutrition and when to eat it
This homestyle stew simmers Korean zucchini and beef in a savory soybean paste or gochujang broth.
This homestyle stew simmers Korean zucchini and beef in a savory soybean paste or gochujang broth. The zucchini turns tender, while the beef lends the broth a rich, savory flavor that pairs well with rice. It’s lovely for lunch or dinner when you’re craving something warm.
Soups & stews · 30 minutes to cook
Nutrition (per 553g serving): 178.8 kcal · protein 16.4g · carbohydrate 10.9g · fat 7.9g · sodium 972.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Sauté the beef first to bring out a deeper, savory aroma in the broth.
Tips: Cut the zucchini into pieces that aren’t too thin so they hold their shape as they simmer.
Tips: Soybean paste varies in saltiness by brand, so taste as you go instead of adding a lot at the start.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Lean beef — 70 g
- Onion — 0.3 pc
- Soybean paste — 1 Tbsp
- Minced garlic — 0.5 tsp
- Scallion — 0.3 pc
- Water — 300 ml
- Cooking oil — 0.5 tsp