Aehobak Jjigae

About the dish

A homely earthen pot from the summer field. Zucchini is plentiful and sweet in summer, filling ordinary tables. Seasoned with salted shrimp or doenjang, aehobak-jjigae is a simple, savory summer home dish.

Key ingredient

Zucchini (aehobak) — easy to digest and helps with indigestion; aids circulation and insulin production; its yellow pigment is beta-carotene, good for nutrition; helps help maintain healthy cholesterol levels and blood pressure. In season July; grown nationwide.

Ingredients

Main: zucchini, pork or salted shrimp, onion, tofu, scallion, green chili · Seasoning: minced garlic, chili powder

Simple recipe

1. Half-moon the zucchini and cut the onion and tofu.
2. Dissolve salted shrimp or doenjang in an earthen pot and boil.
3. Add the zucchini and onion and simmer.
4. Add the tofu, minced garlic and chili.
5. Top with scallion, boil once and serve.

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A Glass · Traditional pairing