Spicy and Flavorful Seafood Mix Doenjang Jjigae
Spicy and Flavorful Seafood Mix Doenjang Jjigae
How About a Hearty Doenjang Jjigae with Seafood Mix for Dinner Tonight?
Even a simple Doenjang Jjigae becomes special with just a seafood mix! Elevate your evening meal with this recipe.
Ingredients- Seafood mix (frozen) 100g
- Fermented soybean paste (Doenjang) 1 large Tbsp
- Red pepper paste (Gochujang) 0.5 Tbsp
- Radish 4cm chunk
- Anchovies for broth 3 pieces
- Dried kelp sheets about 2
- Tofu 1/2 block
- Green onion, chopped
- Minced garlic 0.5 Tbsp
Cooking Instructions
Step 1
First, in a ttukbaegi (earthenware pot) or a regular pot, add anchovies and kelp to about half the pot’s capacity with water to create a flavorful broth. While the broth is preparing, take the frozen seafood mix out of the freezer and place it in a bowl of water to thaw. Thawing the seafood beforehand helps shorten the cooking time and maintain its texture.
Step 2
Once the water starts boiling, remove the kelp first. Boiling kelp for too long can release a bitter taste. Then, let the anchovies simmer for about 5 more minutes to extract a deeper anchovy broth flavor, and then remove the anchovies as well, leaving only the clear broth.
Step 3
Cut the radish into bite-sized pieces. You can slice it thinly or dice it into cubes. Thin slices will cook quickly and soften the broth, while thicker pieces will offer a pleasant chewiness.
Step 4
Add one heaping tablespoon of doenjang to the well-brewed broth and stir until it’s completely dissolved and lump-free. Allow the savory aroma of the soybean paste to infuse the soup.
Step 5
While doenjang alone is delicious, add half a tablespoon of gochujang to the broth and stir it in for a touch of spiciness. A little gochujang also helps to reduce any potential fishiness from the seafood and adds a pleasant kick.
Step 6
As the broth with doenjang and gochujang comes to a boil, skim off any foam that rises to the surface. This will make the soup clearer and cleaner. Now, add the thawed seafood mix to the pot and let it simmer.
Step 7
Adding half a tablespoon of minced garlic will enhance the soup’s refreshing and deep flavor. Stir well to distribute the garlic aroma throughout the broth.
Step 8
Chop the green onion finely. If you enjoy a spicier soup, you can add thinly sliced Cheongyang chili peppers at this stage for an even more fiery and delicious doenjang jjigae.
Step 9
Cut the tofu into bite-sized cubes and gently add it to the pot. Adding tofu towards the end prevents it from breaking apart, allowing it to retain its shape and soft texture.
Step 10
Once all ingredients are in the pot and the soup begins to boil again, reduce the heat to medium-low. Stir gently to ensure the flavors meld evenly throughout all the ingredients. Be careful not to overcook the seafood, as it can become tough.
Step 11
The natural saltiness of the doenjang might be sufficient, so taste before adding extra seasoning. If you feel it needs more flavor, add just a tiny bit of soy sauce for soup to enhance the richness. A small amount of salted shrimp can also add a savory depth.
Step 12
Your delicious seafood mix doenjang jjigae, featuring the delightful combination of fresh seafood and savory doenjang, is now complete! Enjoy it piping hot with a bowl of rice.
