Spicy and Refreshing Seafood Doenjang Jjigae
Spicy and Refreshing Seafood Doenjang Jjigae
Mastering the Savory Seafood Doenjang Jjigae, a Rice Thief!
On a rainy, gloomy day, I suddenly craved the bubbling sound of jjigae. Coincidentally, the assorted seafood I ordered arrived, so I decided to make a wonderfully refreshing seafood doenjang jjigae. It’s a true ‘rice thief’ that makes you want to mix it with rice and devour it. Enjoy this soul-warming stew!
Ingredients- 1L Water
- 2 Tbsp Homemade Doenjang (Korean fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 200g Assorted Seafood (frozen or fresh)
- 3 Potatoes (medium size)
- 1/2 Onion
- 1/2 Zucchini
- 1 block Tofu (regular size)
- 1/2 Korean Green Chili Pepper (Cheongyang chili)
- 1/4 stalk Scallion
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the stew. Peel the potatoes and dice them into bite-sized cubes. Since they take a while to cook, it’s good to chop them in advance.
Step 2
Peel and dice the onion. Slice the zucchini into half-moon shapes, about 0.5cm thick. If they’re too thin, they might fall apart while boiling, so a moderate thickness will give a better texture.
Step 3
Chop the scallion into generous pieces, including both the white and green parts. Adding them at the end will enhance the aroma and flavor of the stew.
Step 4
Finely mince the Korean green chili pepper. If you like it spicier, you can leave the seeds in or add more.
Step 5
Cut the tofu into bite-sized cubes, about 2cm square. Be gentle when handling it to prevent it from crumbling into the stew.
Step 6
Prepare the assorted seafood. If using frozen seafood, thaw it beforehand. If using fresh seafood, wash it thoroughly. Make sure any necessary preparation is done.
Step 7
Now, let’s start cooking! Pour 1L of water into a pot. Add 2 tablespoons of doenjang and whisk it until it’s completely dissolved without any lumps. Dissolving the doenjang first ensures a cleaner broth.
Step 8
Add 1 tablespoon of gochujang to the doenjang broth and mix well. Adjust the amount of doenjang and gochujang based on their saltiness. Adding gochujang provides umami and a spicy kick.
Step 9
Add the potatoes, which take the longest to cook, to the broth first. Bring it to a rolling boil over high heat until the potatoes are halfway cooked. Covering the pot will speed up the cooking process.
Step 10
Once the jjigae starts to boil vigorously, add 1/2 tablespoon of minced garlic. It’s best to add minced garlic when the potatoes have started to soften, as its aroma can dissipate if added too early.
Step 11
Now, add 1 tablespoon of gochugaru and continue to boil vigorously over high heat for about 10 minutes. This allows the flavors of the ingredients to meld and deepen.
Step 12
After 10 minutes, when the broth has developed a good flavor, add the zucchini and onion. These vegetables cook faster, so they are added after the potatoes.
Step 13
Add the tofu along with the zucchini and onion. Continue to boil over high heat until the liquid has reduced by about half. Skim off any foam that rises to the surface.
Step 14
Once the liquid has reduced to your desired consistency, add the assorted seafood, minced Korean green chili pepper, and chopped scallions. Seafood can become tough if overcooked, so simmer for only 5-10 minutes more, just until the seafood is cooked through.
Step 15
When all the ingredients are well combined and the aroma is delightful, it’s ready! It’s absolutely delicious served over a bowl of hot rice. Feel free to add other ingredients like mushrooms or different types of seafood to your liking.
