How to make Korean Summer Zucchini Soup
Zucchinis are abundant in the summertime anywhere in Korea. You can use zucchini to make savory pancakes, side salads, or add to various meaty stews. Here is a very simple Korean summer soup that makes zucchini shine.
You can enjoy as hot or cold. You will love the mellowness of zucchini with robust flavor of Korean soybean paste in the soup. With very low in calorie and almost fat-free, this makes very healthy soup to serve to the family. It is also super easy and quick to make. So if you have abundant zucchini in your garden, try this soup. You will be glad you did.
Cut zucchini in half lengthwise, then cut into 1/4-inch thick slices.
Bring a pot of water to the heat, add a few large dried anchovies. Bring it to boil, then simmer for 5-7 minutes. Take the anchovies out and discard.
Add the zucchini slices and bring to boil. Add Korean soybean paste to the pot.
Add a tiny bit of Korean shrimp sauce, about 1/4 teaspoon to the soup. Simmer until zucchinis are tender, about 2-3 minutes.
Add minced garlic, and season with Korean soy sauce for soup or salt according to your taste.
Lastly add some chopped green onion and red chili, if you like a little heat, in the soup. You can serve this soup hot immediately or at room temperature, or even cold. Either way it will be delicious and it compliments many Korean dishes on the table.
So simple and quick to make, you might make this soup again and again when you have plenty of zucchinis in the kitchen. Hope you get to try it out.
Korean Zucchini Soup
- 5-6 large dried anchovies
- 5 cups water
- 1 zucchini, sliced into 1/4-inch thick
- 1 tablespoon Korean soybean paste
- 1/4 teaspoon Korean shrimp sauce
- 1 clove garlic finely minced
- 1-2 teaspoon Korean soy sauce for soup or salt to taste
- 1 green onion, finely chopped
- 1 red chili, seeded and sliced thinly, optional
- Add water and dried anchovies to a soup pot, bring to a gently boil. Reduce heat to low and simmer for 5-7 minutes, covered. Removed the anchovies and discard.
- Add the zucchini slices to the pot and bring to boil. Add the Korean soybean paste and shrimp sauce, simmer until zucchinis are tender.
- Add garlic and stir. Season the soup with Korean soy sauce for soup (or salt) according to your taste.
- Add chopped green onion and red chili (if using) to the soup and remove the pot from heat. Serve hot or at room temperature with rice. You can chill the soup in the fridge and serve cold.
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