Hearty Seafood Doenjang Jjigae (Korean Soybean Paste Stew)
Mastering the Art of Delicious and Flavorful Seafood Doenjang Jjigae
When thinking about Korean soup dishes, Kimchi Jjigae and Doenjang Jjigae often come to mind. This recipe focuses on the latter, highlighting a rich and savory Doenjang Jjigae simmered with a generous amount of fresh seafood and vegetables. We’ll be making a comforting stew packed with potatoes, zucchini, tofu, and a variety of seafood, resulting in a wonderfully refreshing and bubbling jjigae. Perfect for a hearty meal!
Stew Ingredients- Assorted seafood (clams, scallops, shrimp, etc.) 1 handful
- Zucchini 1/3 medium
- Potato 1 medium
- Onion 1/2 medium
- Shiitake mushroom 1 (dried or fresh)
- Tofu 1/3 block
- Green chili pepper 1
- Red chili pepper 1
Cooking Instructions
Step 1
Let’s start with preparing the seafood. Use a mix of your favorite seafood like small clams, scallops, shrimp, or mussels, about a handful in total. If you have pre-cleaned and frozen seafood, that works perfectly. Having pre-portioned frozen seafood is fantastic for quick stews or making flavorful seafood broth anytime.
Step 2
Next, prepare the vegetables and tofu. Cut the tofu into bite-sized cubes or rectangles, about 1.5cm thick. Slice the potato and zucchini similarly. Thinly slice the onion. If using dried shiitake mushrooms, rehydrate them in water, remove the tough stems, and slice. Fresh shiitake mushrooms can also be sliced thinly.
Step 3
Now, let’s create the delicious base for our stew. Pour 800ml of rice water (approximately 4 cups) into a pot. Whisk in 2 tablespoons of doenjang until well combined. Using rice water gives the jjigae a smoother, more nuanced flavor. Adding 1/2 tablespoon of saewujeot (fermented shrimp) enhances the umami without needing a separate broth.
Step 4
For an extra layer of savory depth, consider adding 1 tablespoon of dried shiitake mushroom powder. It’s a secret ingredient that significantly boosts the savory taste, like a magic potion for your stew! (Kelp powder is also a great alternative.)
Step 5
Once the doenjang broth begins to simmer, add the prepared vegetables like potatoes, zucchini, onion, and shiitake mushrooms first. Adding ingredients that require longer cooking times at the beginning ensures everything cooks evenly.
Step 6
When the vegetables are partially tender, add the assorted seafood. Be careful not to overcook the seafood, as it can become tough. Add it when the vegetables are almost done.
Step 7
Bring the stew to a boil over high heat, then reduce to medium heat and let it simmer gently. Since we’re using rice water, some foam might form; skimming this off will result in a cleaner, clearer broth. Simmer for about 5-7 minutes, or until all ingredients are cooked through.
Step 8
Finally, add the sliced green and red chili peppers for a touch of spicy freshness. Simmer for another minute. You can also add chopped green onions at this stage if you like. Once all the flavors have melded together, turn off the heat and enjoy your wonderfully flavorful and comforting Seafood Doenjang Jjigae!
