Rich Seafood Doenjang Jjigae: A Hearty and Flavorful Korean Stew
Kkulcheo’s Golden Recipe: The Ultimate Seafood Doenjang Jjigae
Hello, it’s Kkulcheo! Today, I’m excited to share a recipe for ‘Seafood Doenjang Jjigae’ that’s even more savory and satisfying than crab stew, making it a perfect main dish. The harmonious blend of the sea’s refreshing flavors from various seafood and the savory depth of doenjang (fermented soybean paste) is truly special. Let’s get cooking this comforting stew that will warm you up!
Stew Ingredients
- Fresh crabs, 1 cup or more (cut into bite-sized pieces)
- Assorted seafood mix, 1 cup (e.g., clams, mussels, squid)
- Sea squirts (Mideodeok), about 15 pieces
- Zucchini, 1/4 (for sweetness and a fresh taste)
- Potato, 1 (for a soft texture)
- Onion, 1/2 (for a natural sweetness)
- Green onion, 20cm length (for a refreshing aroma)
- Cheongyang chili pepper, 1 (for a pleasant heat)
- Soft tofu, 1/2 block
Seasoning & Broth Ingredients
- Doenjang (fermented soybean paste), 3 Tbsp
- Gochujang (red chili paste), 0.5 Tbsp
- Minced garlic, 0.5 Tbsp
- Black pepper, 0.3 tsp
- For the broth: Dried kelp, dried anchovies, dried shiitake mushrooms, green onion roots, onion peels
- Doenjang (fermented soybean paste), 3 Tbsp
- Gochujang (red chili paste), 0.5 Tbsp
- Minced garlic, 0.5 Tbsp
- Black pepper, 0.3 tsp
- For the broth: Dried kelp, dried anchovies, dried shiitake mushrooms, green onion roots, onion peels
Cooking Instructions
Step 1
First, let’s make a rich and refreshing broth. In a pot, combine green onion roots, dried kelp, dried anchovies, dried shiitake mushrooms, and the large pieces of onion peels. Add water and bring it to a boil. These ingredients will form the robust foundation of our stew’s flavor.
Step 2
While the broth is simmering, prepare the ingredients for the stew. Wash the fresh crabs thoroughly and cut them into manageable pieces. Rinse the sea squirts well. Clean the assorted seafood (clams, mussels, squid, etc.). Slice the zucchini and potato into bite-sized pieces, and thinly slice the onion. Slice the green onion diagonally and finely chop the Cheongyang chili pepper.
Step 3
Once the broth has beautifully simmered and extracted its flavor, remove all the broth ingredients except for the shiitake mushrooms (green onion roots, kelp, anchovies, onion peels). The shiitake mushrooms will remain to add their umami. A tip for you: simmering with shiitake mushrooms and onion peels makes the broth incredibly deep in color and flavor.
Step 4
Now, add all the prepared stew ingredients (crabs, assorted seafood, sea squirts, zucchini, potato, onion) to the simmering broth. Dissolve 3 Tbsp of doenjang, 0.5 Tbsp of gochujang, 0.5 Tbsp of minced garlic, and a pinch of black pepper (0.3 tsp) into the broth to season. Stir well to ensure the pastes dissolve completely. Once the stew is actively boiling, add the soft tofu, diagonally sliced green onions, and chopped Cheongyang chili peppers. Turn off the heat, cover the pot, and let it rest (‘휴지’ in Korean) for about 20-30 minutes. This resting period allows all the flavors to meld together beautifully, creating a deeper taste.
Step 5
Just before serving, bring it back to a gentle simmer, and your ‘Seafood Doenjang Jjigae’ brimming with the ocean’s aroma and a rich, savory taste will be ready! It’s incredibly delicious spooned over a bowl of hot rice. Enjoy your meal! ♡
