Chewy Sea Squirt & Soft Tofu Doenjang Jjigae
Chewy Sea Squirt & Soft Tofu Doenjang Jjigae
Doenjang Jjigae with Sea Squirt and Soft Tofu – A Harmony of Umami and Texture
Sea squirts, a relative of the sea pineapple, offer a delightful ‘pop’ texture and a refreshing taste that perfectly complements the soft, silken tofu in this doenjang jjigae. This dish captures the essence of the sea with a comforting, savory broth. Get ready to enjoy a bowl of pure Korean comfort food!
Stew Ingredients- 200g sea squirts
- 2 packs soft tofu (approx. 340g each)
- 1/2 Korean zucchini (aebang)
- 1 king oyster mushroom
- 1/2 stalk green onion
- 1/2 onion
- 2 red chilies
- 1 handful dried anchovy powder (for broth, approx. 10g)
- 1 Tbsp coarse sea salt (for cleaning sea squirts)
- 2L rice water (or anchovy-kelp broth)
Seasoning Ingredients- 2 Tbsp doenjang (Korean soybean paste, approx. 40g)
- 1 Tbsp minced garlic
- 1 tsp black pepper powder
- 1 tsp ginger powder (or a dash of fresh ginger juice)
- 1/2 Tbsp red chili flakes (gochugaru)
- 2 Tbsp doenjang (Korean soybean paste, approx. 40g)
- 1 Tbsp minced garlic
- 1 tsp black pepper powder
- 1 tsp ginger powder (or a dash of fresh ginger juice)
- 1/2 Tbsp red chili flakes (gochugaru)
Cooking Instructions
Step 1
Fresh sea squirts are key to a flavorful jjigae. Sprinkle 1 tablespoon of coarse sea salt over the sea squirts and rub them vigorously with your hands. Rinse them thoroughly under running water twice to remove any grit or impurities. This step ensures a clean, oceanic flavor.
Step 2
Prepare the vegetables to enrich the stew. Slice the onion and Korean zucchini into 0.5cm thick half-moons. Slice the king oyster mushroom into 0.5cm thick pieces. Cut the green onion diagonally for a touch of fresh aroma.
Step 3
Finely chop the 2 red chilies for a hint of spice. Now, bring 2L of rice water (or your preferred broth) to a rolling boil in a pot. Once boiling, dissolve 2 tablespoons of doenjang into the water. It’s best to use a sieve to dissolve the doenjang for a smoother broth. Gently cut the soft tofu into two large portions. Add the cleaned sea squirts to the boiling broth with dissolved doenjang. As they cook, they will release their refreshing sea essence.
Step 4
To deepen the umami of the stew, add a handful of dried anchovy powder. Now, add all the prepared vegetables – onion, zucchini, mushroom, and green onion. Finally, stir in 1 tablespoon of minced garlic to complete the foundational flavors of this beloved Korean stew.
Step 5
It’s time to enhance the stew’s aroma and flavor. Add 1 teaspoon of black pepper powder and 1 teaspoon of ginger powder, stirring well. If you don’t have ginger powder, a tiny amount of finely grated fresh ginger works well. Let the stew simmer vigorously over medium-high heat for 5 minutes, allowing all the flavors to meld beautifully.
Step 6
After 5 minutes of simmering, gently add the soft tofu. Use a large spoon to scoop portions of tofu into the stew, keeping their shape. Avoid stirring too vigorously to prevent the tofu from breaking apart. Sprinkle 1/2 tablespoon of gochugaru (red chili flakes) over the top for color. Gently stir just once or twice. Let it simmer for a few more minutes until heated through. Taste and adjust seasoning with salt if needed. Your delicious soft tofu and sea squirt doenjang jjigae is ready!
Step 7
The chewy texture of the sea squirts combined with the silky smooth tofu creates a wonderfully refreshing and savory experience. This jjigae is perfect for spooning over a bowl of rice, making it an instant favorite. Enjoy a warm, comforting, and delightful meal tonight with this homemade doenjang jjigae!
