Flavorful Seafood Doenjang Jjigae Recipe
Flavorful Seafood Doenjang Jjigae Recipe
Elevate your stew game with this delicious Seafood Doenjang Jjigae!
Experience the perfect harmony of fresh seafood and savory doenjang! This special Seafood Doenjang Jjigae recipe is packed with umami, refreshing coolness, and a clean finish. Enhance the flavor profile even further with a touch of ssamjang. Guaranteed to be a rice-stealing dish!
Key Ingredients for Seafood Doenjang Jjigae- 1 crab (cleaned and cut into serving pieces)
- 1 handful fresh sea squirt (cleaned)
- 1/2 block firm tofu (cut into cubes)
- 1 potato (peeled and cut into cubes)
- 1/3 zucchini (sliced into half-moons)
- 1/2 onion (thinly sliced)
- 3 Korean chili peppers (finely chopped)
- 1/2 green onion (sliced diagonally)
Golden Seasoning for Seafood Doenjang Jjigae- 1 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Ssamjang (fermented soybean paste with chili)
- 1 Tbsp minced garlic
- 5 cups Anchovy broth (approx. 1L)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Ssamjang (fermented soybean paste with chili)
- 1 Tbsp minced garlic
- 5 cups Anchovy broth (approx. 1L)
Cooking Instructions
Step 1
Today, we’re diving into a truly special dish: ‘Seafood Doenjang Jjigae’! If you’re looking to elevate your regular soybean paste stew to a whole new level of depth and richness, pay close attention. By generously adding fresh crab and aromatic sea squirt, you’ll capture the stew’s refreshing coolness, the seafood’s clean flavor, and a profound umami all at once. This addictive jjigae will have you finishing a bowl of rice in no time. Shall we get cooking?
Step 2
First, let’s prepare the ingredients that will make this Seafood Doenjang Jjigae truly exceptional. Clean and cut 1 fresh crab into bite-sized pieces. Gently rinse about a handful of fresh sea squirt under cold water to remove any impurities. Dice half a block of firm tofu into substantial cubes. Peel and cube 1 potato, which will cook up nice and fluffy. Slice 1/3 of a zucchini into half-moons for a touch of sweetness, and thinly slice half an onion for a pleasant bite. If you enjoy a bit of heat, finely chop 3 Korean chili peppers. Finally, slice half a green onion diagonally for a fragrant finish.
Step 3
The foundation of any great jjigae is its broth. For a deep and savory flavor, we’ve prepared 5 cups of broth carefully simmered with anchovies and dried kelp (dashima). While using just anchovies is fine, adding dashima will significantly enhance the umami.
Step 4
Now, it’s time to dissolve the doenjang. Place 1 tablespoon of doenjang into a fine-mesh sieve. Ladle a small amount of the anchovy broth over it and gently stir to dissolve. This method ensures a clear and smooth broth without any grainy residue. Discard the solids left in the sieve and use only the smooth doenjang liquid.
Step 5
Begin by pouring the prepared anchovy-kelp broth into a pot and bringing it to a boil. Once the broth is simmering vigorously, add the ingredients that require the longest cooking time: the onions and potatoes. Let them simmer for about 5 minutes over medium heat until the potatoes begin to turn translucent.
Step 6
As the potatoes start to soften, it’s time to add the stars of our jjigae – the fresh seafood! Carefully introduce the prepared crab and sea squirt into the pot. Let it simmer for a bit longer, allowing the seafood’s natural oceanic freshness and clean flavor to infuse into the broth.
Step 7
Here’s the secret ingredient that will take your doenjang jjigae to the next level! Add half a tablespoon of ssamjang. The rich, savory notes of ssamjang will add incredible depth and complexity to the jjigae, making it even more satisfying. Adding ssamjang means you likely won’t need chili powder for a pleasant kick.
Step 8
Now, let’s add the remaining vegetables. Toss in the sliced zucchini, remaining onion (if any), and chopped Korean chili peppers. (Tip: Add the green onions and tofu towards the end to prevent them from becoming too mushy and to maintain their texture.) These ingredients will meld together to create a wonderfully flavorful broth.
Step 9
Once the jjigae comes to a rolling boil again, it’s time for the final additions: the fragrant green onions and the soft tofu. Now, let’s adjust the seasoning. The basic seasoning for our Seafood Doenjang Jjigae is 1 tablespoon doenjang, 1/2 tablespoon ssamjang, 1 tablespoon minced garlic, and 5 cups of anchovy broth. Taste the broth and if it needs more salt, adjust with a pinch of salt.
Step 10
When the broth is bubbling nicely and all the ingredients are cooked through, your delicious Seafood Doenjang Jjigae is ready! Finally, season with a little salt to taste, if needed. This preparation results in a truly deep and delicious broth, where the seafood’s umami, doenjang’s savory depth, and ssamjang’s robust flavor all come together beautifully.
Step 11
We’ve made a generous batch today! Ladle the hot jjigae into individual stone pots (ttukbaegi) or bowls for a hearty and comforting meal. This visually appealing and incredibly delicious Seafood Doenjang Jjigae will undoubtedly bring warmth to your dining table.
Step 12
Today, we’ve prepared this wonderful Seafood Doenjang Jjigae to enrich your dining experience. By incorporating fresh seafood, the broth is refreshingly cool and clean, while the addition of ssamjang creates a deep umami and rich flavor profile, elevating the taste significantly. While I strive to serve delicious meals every day, I always prioritize health, which leads me to be very selective with my ingredients. I hope you also start your day on a pleasant and vibrant note with this delicious Seafood Doenjang Jjigae!
