Aehobak-doenjang-jjigae

A classic doenjang stew in which young Korean zucchini (aehobak) is the star vegetable, adding subtle sweetness to the fermented broth.

Aehobak-doenjang-jjigae highlights the small, pale green Korean summer zucchini (aehobak) — a vegetable that appears abundantly from late spring through autumn and forms the backbone of countless Korean summer dishes. Cut into half-moons and simmered in doenjang broth alongside tofu, mushrooms, and dried shrimp or anchovy for depth, aehobak softens and sweetens in about ten minutes, its flesh becoming silky and yielding while its skin retains a slight chew. The resulting stew has a quieter, more summery character than the full doenjang-jjigae experience: the aehobak's vegetable sweetness moderates the fermented paste's depth, making it a lighter, more refreshing stew that pairs particularly well with cold rice on hot summer afternoons. Korean home cooks prize aehobak as a forgiving, quick-cooking vegetable that elevates whatever broth surrounds it without competing with other ingredients, and its appearance in jjigae, namul, jorim, and pancake recipes alike speaks to its versatility. Street markets in Korea overflow with aehobak in summer, sold young and small for the best flavour.