Rich and Refreshing Shrimp Doenjang Jjigae
Flavorful & Sweet Shrimp Doenjang Stew: The Golden Recipe
Discover a delicious recipe for Shrimp Doenjang Jjigae, a savory Korean stew featuring the sweetness of fresh shrimp, the refreshing taste of various vegetables, and the deep, umami-rich flavor of fermented soybean paste. It’s a perfect dish to enjoy with rice!
Stew Ingredients
- Water 705g (approx. 3 cups)
- Kelp 1 sheet (5x5cm)
- Dried anchovies for broth 8 pcs
- Whiteleg shrimp 7 pcs
- Small Korean chili pepper 1 pc
- Small Korean radish 1/3 pc (approx. 167g)
- Zucchini 1/3 pc (approx. 146g)
- Onion 1/2 pc (approx. 73g)
- Tofu 1/2 block (approx. 150g)
Seasoning
- Traditional Doenjang (fermented soybean paste) 2.5 heaped Tbsp
- Gochugaru (Korean chili flakes) 1.5 Tbsp
- Traditional Doenjang (fermented soybean paste) 2.5 heaped Tbsp
- Gochugaru (Korean chili flakes) 1.5 Tbsp
Cooking Instructions
Step 1
First, let’s make a delicious broth for the stew. In a pot, combine the water (705g), dried anchovies (8 pcs), and kelp (1 sheet). Bring it to a boil over medium heat. Once it starts boiling, reduce the heat to low, and immediately remove the kelp to prevent a bitter taste. Continue simmering for another 10 minutes. Remove the anchovies. You now have a deep and refreshing anchovy-kelp broth.
Step 2
Now, let’s prepare the vegetables and shrimp. Dice the zucchini into 0.5cm cubes. Slice the Korean radish thinly (about 0.3cm) into half-moon shapes. Cut the onion into 1.5cm pieces. For the shrimp, trim the long antennae with scissors. Gently scrub the shrimp under running water using a soft brush to remove any impurities, paying close attention to the dark vein on their backs. Rinse them thoroughly and drain them in a colander.
Step 3
It’s time to build the flavor of the stew! Place the traditional Doenjang (2.5 Tbsp) in a fine-mesh sieve and dissolve it into the hot broth, ensuring there are no lumps. Keep in mind that the saltiness of Doenjang can vary by brand, so taste and adjust the amount as needed. Add the sliced onion and radish, along with the Gochugaru (1.5 Tbsp), to the broth and bring it to a simmer. Cook for about 5-7 minutes, or until the radish becomes slightly tender and translucent, allowing the vegetables’ flavors to infuse into the broth.
Step 4
Once the radish is tender, add the diced zucchini, cleaned shrimp, and half a block of tofu. Continue to simmer for about 5 more minutes, or until the zucchini is tender-crisp. Taste the stew and adjust the seasoning with salt if necessary. Finally, turn off the heat and stir in the chopped Korean chili pepper for a touch of heat and fragrance. Serve hot with a bowl of rice!
