Refreshing Seafood Doenjang Jjigae
How to Make a Simple, Refreshing, and Delicious Seafood Doenjang Jjigae with a Seafood Mix
I made seafood doenjang jjigae using a frozen seafood mix. Adding the seafood mix made the doenjang jjigae feel refreshing and even a little spicy!
Ingredients- Frozen seafood mix: 2 cups
- Doenjang (fermented soybean paste): 3 Tbsp
- Gochujang (red chili paste): 0.5 Tbsp
- Gochugaru (red chili flakes): 0.5 Tbsp
- Cheongyang chili pepper: 1
- Onion: 1/2
- Dashi broth or rice water: 600ml
- Tofu: 1 block
Cooking Instructions
Step 1
First, rinse the frozen seafood mix under cold water to thaw it. To preserve the seafood’s flavor, avoid soaking it for too long. Don’t worry if it’s not completely thawed; it will cook through while simmering in the stew.
Step 2
Prepare the vegetables and tofu for the stew. This recipe uses onion and Cheongyang chili pepper, but you can add mushrooms or zucchini if you like. I used what I had at home, and since it’s seafood jjigae, a generous amount of seafood means you don’t need too many vegetables. I love tofu in jjigae, so I prepared a whole block. Slice half an onion and thinly slice one Cheongyang chili pepper. Cut the block of tofu into bite-sized pieces.
Step 3
For the broth, using dashi broth or rice water (water used to rinse rice) will result in a deeper, more savory flavor. If these aren’t available, plain water is fine too. I used dashi broth that I had prepared beforehand. You’ll need about 600ml of broth.
Step 4
Bring the dashi broth (600ml) to a boil in a pot. Once boiling, dissolve 3 Tbsp of doenjang and 0.5 Tbsp of gochujang through a sieve to ensure there are no clumps. Let it simmer.
Step 5
Once the broth returns to a boil after adding the paste, add the sliced onion and tofu. Let it simmer over medium heat. The onion will soften and add sweetness, while the tofu will absorb the flavors of the broth.
Step 6
Now, add the seafood mix. This will infuse the broth with the refreshing taste of the sea. Some people add minced garlic, but I prefer to omit it here to let the seafood flavor shine. It’s delicious without it!
Step 7
Add 0.5 Tbsp of gochugaru (red chili flakes) for color and a touch of spiciness. It’s best to add a little at first and adjust to your taste rather than adding too much initially.
Step 8
As the jjigae boils, foam may rise to the surface. Skim this off for a cleaner, more refreshing broth. Taste the jjigae at this point and if it’s not salty enough, add a little more doenjang.
Step 9
Finally, add the Cheongyang chili pepper for extra heat. If you enjoy a spicier stew, feel free to add another one or two. I personally added two, and it was perfectly spicy!
Step 10
Simmer for just a little longer, and your refreshing and spicy seafood doenjang jjigae will be complete.
Step 11
This seafood doenjang jjigae is incredibly refreshing! The first spoonful will have you exclaiming ‘So refreshing!’ The spiciness was enhanced by the fact that my gochujang and gochugaru are quite potent. I made a simple yet delicious seafood doenjang jjigae using a seafood mix. I hope you enjoy making and eating it!
