Hearty Seafood Doenjang Jjigae (Spicy Stew)
Home Cooking Essential! Rich and Flavorful Seafood Doenjang Jjigae
Introducing a recipe for a simple yet deeply savory seafood doenjang jjigae (Korean soybean paste stew). This hearty, slightly spicy stew is perfect for using up leftover vegetables and frozen seafood, making it an easy and delicious meal for anyone. It’s so addictive, you’ll want to eat it with every bowl of rice!
Main Ingredients- 200g Mixed Frozen Seafood (shrimp, squid, clams, etc.)
- 130g Zucchini
- 1/2 Onion
- 1 small handful of Shiitake Mushrooms
- 1/2 block Firm Tofu
- 2 Green Chili Peppers (Cheongyang peppers)
- 2 cups (approx. 400ml) Anchovy-Kelp Broth
Seasoning & Others- 3 Tbsp Doenjang (Korean Soybean Paste)
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Minced Garlic
- Natural Seasoning (Kelp, anchovy, shrimp powder – optional)
- 3 Tbsp Doenjang (Korean Soybean Paste)
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Minced Garlic
- Natural Seasoning (Kelp, anchovy, shrimp powder – optional)
Cooking Instructions
Step 1
First, prepare the vegetables: slice the zucchini into half-moon shapes and the onion into thin strips. Remove the stems from the shiitake mushrooms and slice them into bite-sized pieces. Place these prepared vegetables into a pot. This recipe skips sautéing the vegetables, making it even more convenient.
Step 2
Dice the firm tofu into cubes. If using frozen seafood, thaw it and drain any excess water before adding it to the pot. Now, pour in 2 cups (approximately 400ml) of anchovy-kelp broth, ensuring the ingredients are submerged.
Step 3
Dissolve 3 tablespoons of doenjang thoroughly, either using a ladle or a fine-mesh sieve. Dissolving the paste beforehand prevents clumps and results in a cleaner, smoother broth.
Step 4
Bring the stew to a boil over medium heat. Once it starts to bubble vigorously, skim off any impurities or foam that rises to the surface. Removing this foam will contribute to a clearer and more refreshing broth.
Step 5
When the stew is boiling, add 1/2 tablespoon of gochugaru (chili flakes) and 1/2 tablespoon of minced garlic to give it a spicy kick. Feel free to adjust the amount of chili flakes to your preference. At this stage, you can also add natural seasoning powder for an extra boost of umami.
Step 6
Finally, add 2 green chili peppers, thinly sliced diagonally, and let it simmer for a little longer until the flavors meld together. Your delicious seafood doenjang jjigae is now ready! Serve immediately while hot to enjoy its deep and rich flavor. Enjoy a satisfying meal with a bowl of hot rice!
