STEP 1/9
Cut zucchini and mushrooms into appropriate sizes.
If the zucchini is too thin, it will boil easily, so cut it into the right thickness
STEP 2/9
Add some cooking oil, add chili powder and minced garlic, and stir-fry over low heat
STEP 3/9
When the chili oil comes out, add the zucchini and stir-fry slightly.
STEP 4/9
When zucchini and chili oil are combined, add mushrooms and stir-fry.
STEP 5/9
Add 1 tablespoon salted shrimp and stir-fry together.
Add salted shrimp soup later and stir-fry only the ingredients.
STEP 6/9
Stir-fry it on medium heat so that it doesn't burn
STEP 7/9
When it's fried enough, add anchovy stock and bring to a boil
STEP 8/9
It looks cleaner if you remove the bubbles that come from boiling.
If you remove all the chili oil, the spicy taste decreases.
STEP 9/9
When it starts to boil, add green onions and cheongyang red pepper to taste and season with salted shrimp soup to taste.
You have to stir-fry it so that the red pepper powder doesn't burn to make the stew spicy and cool.