Hearty Seafood Doenjang Jjigae (Korean Fermented Soybean Paste Stew)
Clear Out Your Fridge! A Simple Yet Delicious Seafood Doenjang Jjigae Recipe
I found some tofu in the fridge and decided it was the perfect time for some stew! Doenjang jjigae (fermented soybean paste stew) is always a comforting and delicious choice, and it goes wonderfully with almost any ingredient. Today, I decided to make a seafood version using squid and shrimp that I had on hand. While clams would be fantastic, they aren’t essential for a flavorful stew. This recipe is tailored for those who, like my family, love plenty of chunky ingredients to mix with rice. Let’s get started on this simple yet incredibly tasty seafood doenjang jjigae!
Main Ingredients
- 1 Squid
- 30g Cooked Shrimp
- 1/2 Zucchini
- 2 Potatoes
- 1 Onion
- 1 block Firm Tofu
- 1 Green Onion
Cooking Instructions
Step 1
Start by adding 700-800ml of water to a pot and dissolving 1 coin-shaped broth cube to create a rich broth. If you don’t have a broth cube, you can use anchovy and dashima broth.
Step 2
Once the broth begins to boil, stir in 3 tablespoons of doenjang and 1 tablespoon of tojang (or ssamjang). We’re using store-bought doenjang and tojang here, but you can use doenjang alone or ssamjang if tojang isn’t available. Ssamjang adds a great umami boost! If you find you’ve added too much water and the paste flavor is diluted, you can adjust the seasoning with a pinch of salt at the end. Be mindful not to add too much doenjang, as it can make the stew taste murky.
Step 3
After the doenjang-infused broth simmers for a moment, prepare and add your vegetables. For a bit of heat, you can slice and add one Korean green chili pepper.
Step 4
Add one onion, cut into bite-sized cubes. The sweetness of the onion will enrich the stew’s flavor.
Step 5
Once the onion has simmered and the broth comes to a boil again, add 2 peeled and cubed potatoes. While radish is traditionally excellent for a refreshing seafood jjigae, if you don’t have any on hand, potatoes are a great substitute, adding a soft texture and savory depth.
Step 6
Add half a zucchini, cut into cubes. (The photo seems to indicate frozen zucchini was used.) Fresh zucchini works wonderfully too.
Step 7
Add one block of firm tofu, cut into cubes. Tofu is often added later to prevent it from breaking apart, but feel free to adjust the order based on your preference.
Step 8
Slice one green onion diagonally and add it to the pot. The fragrant aroma of the green onion will elevate the stew’s overall taste.
Step 9
I added a handful of oyster mushrooms, torn into manageable pieces, that I had leftover. It feels like we’re already building a wonderfully chunky jjigae!
Step 10
Once the vegetables are somewhat tender, add the cleaned squid (1 whole squid) and cooked shrimp (30g). The seafood will make the broth significantly more refreshing and complex.
Step 11
Finally, stir in 1 tablespoon of gochugaru for a pleasant spiciness, and let everything simmer until all the ingredients are thoroughly cooked.
Step 12
Skim off any foam that rises to the surface during simmering to ensure a cleaner broth. Continue to cook gently until all ingredients are tender.
Step 13
Your hearty and delicious seafood doenjang jjigae is ready!
Step 14
This simple yet satisfying seafood doenjang jjigae, packed with ingredients and a nice kick of spice, is a true rice companion. The refreshing broth from the seafood, combined with the soft potatoes, makes it incredibly addictive. Making a larger batch and reheating it before serving allows the flavors to meld even further. Enjoy your delicious meal!
