Korean Zucchini Stew with Salted Shrimp recipe - ingredients, nutrition and when to eat it
This stew is made with Korean zucchini seasoned with salted shrimp, onion, and tofu, simmered until the broth is rich and savory.
This stew is made with Korean zucchini seasoned with salted shrimp, onion, and tofu, simmered until the broth is rich and savory. The zucchini turns tender, and the pleasantly salty broth pairs well with rice. It’s especially nice for a summer dinner when zucchini is in season.
Seafood · 20 minutes to cook
Nutrition (per 595.5g serving): 143.1 kcal · protein 9.4g · carbohydrate 14.3g · fat 6.3g · sodium 387.5mg
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: Cut the zucchini into pieces that aren’t too thin so they hold their shape after simmering.
Tips: Salted shrimp varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Salted shrimp — 1 tsp
- Onion — 0.3 pc
- Tofu — 0.3 block
- Scallion — 0.3 stalk
- Garlic — 0.5 clove
- Cooking oil — 0.5 tsp
- Water — 1.5 cup