Recipes with zucchini

108 recipes. Page 4 of 5

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Korean Spicy Gangwon Knife-Cut Noodles

Gochujang and doenjang dissolved together into anchovy-kelp stock give this Gangwon-style knife-cut noodle soup its red, fiery broth. It comes from the province's mountainous interior, where it warmed workers through the cold seasons. The chili paste brings rounded sweetness and heat, the soybean paste an earthy depth, and an extra spoon of gochugaru sharpens the finish. Potato breaks down at the edges as it simmers, thickening the soup with no added starch, so the noodles end up in something closer to a stew than a clear broth. Fresh noodles need constant stirring for the first 30 seconds or their starch clumps, and after that a steady medium heat with the odd scrape of the bottom keeps the thick broth from catching or reducing too far.

Prep 15min Cook 20min 2 servings

Rice Easy

Korean Vegetable Porridge (Yachae Juk)

Potato, zucchini, carrot and shiitake are minced very fine and toasted in sesame oil with the soaked rice, then simmered in water over low heat for 30 minutes. A little soup soy sauce and salt at the end leave room for the sweetness the vegetables give off. By the time it is done, the potato is soft enough to mash along with the rice.

🥗 Lighter Meals

Prep 15min Cook 35min 2 servings

Soups Medium

Korean Sea Squirt Soybean Paste Soup

Mideodeok, a small sea squirt, holds a pocket of briny liquid inside its tough skin, and it bursts in your mouth when you bite down. To keep that liquid in, the stems are left uncut and the sea squirts get only three minutes in the pot, and the doenjang is dissolved in rice-rinsing water rather than anchovy stock. Around Tongyeong and Geoje on Korea's south coast, it is everyday home cooking.

🏠 Everyday

Prep 12min Cook 18min 2 servings

Stews Easy

Korean Gangwon-Style Soybean Paste Stew

Gangwon style means 300 g of potatoes, which make the broth thick and filling. The oyster mushrooms are torn along the grain and stay chewy even after a long boil. Zucchini, onion and tofu fill out the pot as well.

Prep 15min Cook 25min 4 servings

Noodles Medium

Korean Black Bean Noodles

Thick black-bean sauce made from chunjang (Korean fermented black bean paste) coats chewy wheat noodles, with diced pork, onion, potato and zucchini giving it body. Simmering until the potato turns half translucent lets the vegetables sweeten the salty paste. In Korea it is the go-to delivery meal on moving day or after a graduation, and it tastes best mixed the moment the hot sauce lands on the noodles.

Prep 15min Cook 15min 2 servings

Stews Easy

Korean Crab Doenjang Stew

A whole blue crab, scrubbed and split, simmers in a doenjang and anchovy broth, and the shell and meat release a briny sweetness that layers onto the earthy paste. Removing the apron and halving the body lets the broth reach the meat inside.

Prep 10min Cook 20min 2 servings

Noodles Medium

Bunsik-Style Korean Black Bean Noodles

Small cubes of potato and zucchini sit in a thick black bean sauce that clings heavily to the noodles, the way it does at Korean bunsik snack shops. Some of the potato breaks down as it simmers and thickens the sauce on its own before the starch slurry is added. Frying the chunjang in oil first takes the edge off its raw bitterness, leaving the slow-cooked onion's sweetness to round it out.

Prep 20min Cook 20min 2 servings

Stews Easy

Korean Red Pepper Paste Stew

Two tablespoons of gochujang set the base, and half a tablespoon of chili flakes adjusts the heat. Pork shoulder is first cooked with a little of the water, then the seasoning is fried onto it for a minute, which keeps the gochujang from floating separately in the broth. It suits being ladled generously over cold rice.

Prep 10min Cook 20min 2 servings

Noodles Medium

Korean Knife-cut Noodle Soup

Instead of being boiled apart, the hand-cut noodles go straight into the anchovy and kelp stock, and their surface flour thickens the broth slightly. Potato and onion cook first, giving the soup a mild sweetness under the savory anchovy. Expect a lightly cloudy, silky broth rather than a clear one.

Prep 15min Cook 25min 2 servings

Stews Easy

Korean Pork Gochujang Jjigae

Half a tablespoon of doenjang goes into the gochujang seasoning, smoothing the sharp edge gochujang has on its own into something more savory. The pastes are fried in the pork fat over low heat for just a minute.

Prep 15min Cook 20min 2 servings

Noodles Medium

Korean Knife-Cut Noodles and Dough Flake Soup

Torn dough flakes and knife-cut noodles share one bowl, so soft, silky sujebi alternates with springy noodles in every spoonful. To judge doneness, bite into a flake: once the raw-flour taste is gone and the noodles still have bounce, serve right away.

Prep 20min Cook 25min 2 servings

Stews Easy

Korean Seafood Doenjang Stew

Clams and shrimp give this doenjang stew the smell of the sea. The clams bring salt of their own, so start with a little less paste than usual.

Prep 15min Cook 20min 2 servings

Noodles Easy

Korean Warm Noodles with Kimchi Dumplings

Simmering kimchi dumplings in anchovy-kelp stock lets the kimchi and pork filling season the broth with little help from anything else. Once the dumplings float they are cooked; boiling longer splits the wrappers. A thin swirl of beaten egg softens the soup, and the somen sits in the bowl with broth poured over rather than being cooked in the pot. It makes a quick, warming bowl for a cold day.

Prep 10min Cook 18min 2 servings

Stews Medium

Korean Seafood Hot Pot (Shrimp, Squid & Crab Spicy Pot)

Blue crab, clams, squid and shrimp share one pot that keeps simmering on a low flame at the table. The seafood gets fished out first as it's ready; the tofu and zucchini stay in the red broth a while longer.

Prep 20min Cook 20min 4 servings

Noodles Easy

Korean Shepherd's Purse Soybean Paste Noodles

Shepherd's purse, a spring herb with an earthy, peppery fragrance, goes into a doenjang and anchovy-kelp broth with fresh knife-cut noodles. Its aroma is strongest from mid-March to early April, and it is added only in the final minute over lower heat, since a rolling boil drives the fragrance off. Pressing the doenjang through a strainer keeps the soup smooth and less cloudy. Doenjang brands vary in saltiness, so the broth is seasoned lightly at first and finished with soup soy sauce. Zucchini and onion cut to the same thickness cook through together in a couple of minutes and sweeten the broth evenly.

Prep 20min Cook 18min 2 servings

Stews Medium

Korean Seafood Stew (Shrimp, Squid & Clam Spicy Pot)

Clam juice forms the base, with gochugaru and gochujang turning the pot deep red and spicy. Thick slices of tofu and zucchini soak up the seafood broth all the way through. Served straight from the pot, it stays bubbling until the last spoonful.

Prep 15min Cook 20min 2 servings

Noodles Medium

Korean Dried Radish Greens Doenjang Kalguksu

Dried radish greens, called siraegi, bring an earthy, faintly bitter note to an anchovy and kelp broth seasoned with doenjang, Korean fermented soybean paste. Rinsing the precooked greens again and squeezing them hard keeps any stale smell out of the pot. Tough stems are sorted out and simmered 2 to 3 minutes ahead of the rest so they are tender by the time the noodles are done. The paste is pressed free of lumps with a spoon so the broth is not muddy or salty in spots, and since brands differ in saltiness, soup soy sauce makes the final adjustment. Onion and zucchini soften the paste's saltiness as they cook, and perilla seed powder stirred in at the end gives the soup more weight.

Prep 20min Cook 25min 2 servings

Stews Easy

Korean Dried Pollock Napa Stew

Dried pollock strips toasted briefly in perilla oil give this clear, chili-free stew a nutty base, and napa cabbage softens slowly into it, adding its own sweetness. The pollock only gets a quick dip in water, since a long soak washes out its flavor.

🥗 Lighter Meals

Prep 10min Cook 25min 4 servings

Noodles Easy

Korean Soft Tofu Noodle Soup

Soft tofu spooned in large pieces stays in tender curds within the anchovy broth, sliding down alongside the knife-cut noodles. It is added only after the noodles are done and barely stirred, since any real stirring breaks it into small bits. The broth tastes clean and mild, seasoned only with soup soy sauce, garlic and salt and no chili. A minute of simmering after seasoning takes the raw edge off the garlic, and skimming the foam keeps the broth clear. The noodles are loosened by hand and scattered in rather than dropped as one mass. Zucchini half-moons cook for just 2 minutes to keep their shape and color.

Prep 10min Cook 15min 2 servings

Stews Medium

Korean Webfoot Octopus Tofu Stew

Each spoonful brings up chewy webfoot octopus (jjukkumi) together with tofu that has soaked up the red broth. The octopus turns rubbery if it boils long, so the vegetable broth is finished first and the octopus gets only a few minutes in it.

Prep 18min Cook 22min 4 servings

Stews Medium

Korean Spicy Blue Crab Seafood Stew

The blue crab simmers first and gives the broth its sweetness; clams and shrimp come after. It is a red, chili-heavy stew, but a spoonful of doenjang underneath keeps it from being only hot.

Prep 25min Cook 30min 4 servings

Stews Medium

Korean Sea Squirt Stew (Pop-and-Burst Seafood Broth)

Bite into a sea squirt and the little sac bursts, releasing a salty, briny juice. To keep that, the radish and zucchini are cooked through first and the sea squirts get only three or four minutes over high heat at the very end. In April and May, when they are in season and full of juice, the broth itself tastes different.

Prep 15min Cook 20min 2 servings

Stews Medium

Korean Water Parsley Clam Stew

Only half a tablespoon of gochugaru goes in. The broth stays clear and tastes mostly of clams. Minari and a Cheongyang chili are added after the heat is turned down and cook for just a minute. With the clams purged ahead of time, the cooking itself takes about ten minutes.

Prep 20min Cook 18min 2 servings

Stews Easy

Korean Shepherd's Purse Doenjang Jjigae

The shepherd's purse goes in roots and all, because the roots carry its earthy, bitter spring scent. The trade-off is cleaning: soil has to be scraped off with a knife tip and the greens swished through several changes of cold water. Doenjang brands differ in saltiness, and the paste is adjusted half a tablespoon at a time.

Prep 12min Cook 18min 2 servings