Savory Shrimp and Doenjang Stew
Seasonal Shrimp Doenjang Stew & Pollack and Perilla Leaf Pancakes & Bottle Gourd Side Dish & Anchovy-Almond Stir-fry & Lettuce-Cucumber Salad: The Ultimate Autumn Feast
Fresh, plump shrimp are abundant in the markets these days, marking the peak of their season. While delicious grilled, shrimp also lend a wonderful depth of flavor to doenjang (soybean paste) stew. This is the ultimate autumn table, featuring the best seasonal ingredients! Enjoy our Shrimp Doenjang Stew, Pollack and Perilla Leaf Pancakes, Bottle Gourd Side Dish, Anchovy-Almond Stir-fry, and refreshing Lettuce-Cucumber Salad.
Shrimp Doenjang Stew Ingredients- 50g Korean radish (thinly sliced)
- 100g Large shrimp (cleaned, deveined, and shells removed)
- 2 cups Anchovy broth
- A little green onion (chopped)
- A little minced garlic (approx. 1/2 tsp)
Bottle Gourd Side Dish Ingredients- 100g Bottle gourd (cubed)
- 2 Cheongyang peppers (seeds removed, chopped)
- Sesame oil for stir-frying
- A little minced garlic (approx. 1/2 tsp)
Anchovy-Almond Stir-fry Ingredients- 50g Dried anchovies (small, sifted to remove debris)
- 1 Tbsp Sugar (adjust to taste)
- A little sliced almonds
Lettuce-Cucumber Salad Ingredients- 3 Lettuce leaves (torn into bite-sized pieces)
- 1/2 Cucumber (sliced thinly)
- 1 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Plum extract
- 2 Tbsp Vinegar
- Minced garlic
- Sesame seeds
- A little sesame oil
Shrimp Doenjang Stew Seasoning- 1 Tbsp Doenjang (Korean soybean paste)
Bottle Gourd Side Dish Seasoning- 1 Tbsp Soy sauce
- Sesame seeds
- Sesame oil
Anchovy-Almond Stir-fry Seasoning- 1 Tbsp Sugar (adjust to taste)
Lettuce-Cucumber Salad Seasoning- 1 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Plum extract
- 2 Tbsp Vinegar
- Minced garlic
- Sesame seeds
- A little sesame oil
- 100g Bottle gourd (cubed)
- 2 Cheongyang peppers (seeds removed, chopped)
- Sesame oil for stir-frying
- A little minced garlic (approx. 1/2 tsp)
Anchovy-Almond Stir-fry Ingredients- 50g Dried anchovies (small, sifted to remove debris)
- 1 Tbsp Sugar (adjust to taste)
- A little sliced almonds
Lettuce-Cucumber Salad Ingredients- 3 Lettuce leaves (torn into bite-sized pieces)
- 1/2 Cucumber (sliced thinly)
- 1 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Plum extract
- 2 Tbsp Vinegar
- Minced garlic
- Sesame seeds
- A little sesame oil
Shrimp Doenjang Stew Seasoning- 1 Tbsp Doenjang (Korean soybean paste)
Bottle Gourd Side Dish Seasoning- 1 Tbsp Soy sauce
- Sesame seeds
- Sesame oil
Anchovy-Almond Stir-fry Seasoning- 1 Tbsp Sugar (adjust to taste)
Lettuce-Cucumber Salad Seasoning- 1 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Plum extract
- 2 Tbsp Vinegar
- Minced garlic
- Sesame seeds
- A little sesame oil
- 3 Lettuce leaves (torn into bite-sized pieces)
- 1/2 Cucumber (sliced thinly)
- 1 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Plum extract
- 2 Tbsp Vinegar
- Minced garlic
- Sesame seeds
- A little sesame oil
Shrimp Doenjang Stew Seasoning- 1 Tbsp Doenjang (Korean soybean paste)
Bottle Gourd Side Dish Seasoning- 1 Tbsp Soy sauce
- Sesame seeds
- Sesame oil
Anchovy-Almond Stir-fry Seasoning- 1 Tbsp Sugar (adjust to taste)
Lettuce-Cucumber Salad Seasoning- 1 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Plum extract
- 2 Tbsp Vinegar
- Minced garlic
- Sesame seeds
- A little sesame oil
- 1 Tbsp Soy sauce
- Sesame seeds
- Sesame oil
Anchovy-Almond Stir-fry Seasoning- 1 Tbsp Sugar (adjust to taste)
Lettuce-Cucumber Salad Seasoning- 1 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Plum extract
- 2 Tbsp Vinegar
- Minced garlic
- Sesame seeds
- A little sesame oil
- 1 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Plum extract
- 2 Tbsp Vinegar
- Minced garlic
- Sesame seeds
- A little sesame oil
Cooking Instructions
Step 1
[Shrimp Doenjang Stew] First, prepare a flavorful anchovy broth. Boil water with dried kelp and anchovies until a rich broth is formed. Remove the kelp and anchovies, then add the sliced Korean radish and simmer until the radish becomes translucent. Once the radish is cooked, dissolve the doenjang (soybean paste) through a sieve into the broth to add its savory depth. Ensure the doenjang is well-dissolved to avoid lumps. 
Step 2
Add the prepared shrimp to the doenjang broth and simmer briefly. Shrimp cook quickly, so boil for only 1-2 minutes to prevent them from becoming tough. Finally, add the chopped green onions and minced garlic, simmer for a moment longer, and your delicious and refreshing Shrimp Doenjang Stew is ready.
Step 3
[Pollack and Perilla Leaf Pancakes] Take out your pre-made pollack and perilla leaf pancakes. Heat a generous amount of cooking oil in a frying pan over medium heat. Fry the pancakes until golden brown and crispy on both sides. A slightly deeper fry will make them extra crunchy. 
Step 4
[Bottle Gourd Side Dish] Peel the bottle gourd, remove the seeds, and cut it into bite-sized cubes. Heat some sesame oil in a pan, sauté minced garlic until fragrant, then add the cubed bottle gourd and stir-fry. Once the bottle gourd starts to look slightly translucent, add 1/2 cup of anchovy broth, cover the pan, and cook until the bottle gourd is tender. When almost cooked, add the chopped Cheongyang peppers and stir-fry for another minute. Turn off the heat, sprinkle with sesame seeds and sesame oil to finish. The subtle sweetness of the bottle gourd pairs wonderfully with the mild spiciness of the peppers. 
Step 5
[Anchovy-Almond Stir-fry] In a dry pan, toast the small dried anchovies over low heat until crispy, ensuring they don’t burn, to remove any fishy smell. Once the anchovies are crisp, add the sliced almonds and continue to stir-fry. Sprinkle with sugar and stir until coated, creating a light caramel glaze. Finish by sprinkling with sesame seeds for added nuttiness. Be careful with the heat to prevent burning. 
Step 6
[Lettuce-Cucumber Salad] Wash the fresh lettuce and cucumber thoroughly and pat them dry. Tear the lettuce into bite-sized pieces and slice the cucumber thinly, either into half-moons or other convenient shapes. Place all the prepared ingredients in a mixing bowl. 
Step 7
In a small bowl, combine the fish sauce, gochugaru, plum extract, vinegar, and minced garlic to make the dressing. Pour the dressing over the prepared lettuce and cucumber and gently toss until everything is well-coated. This creates a crisp and refreshing Lettuce-Cucumber Salad. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds for extra flavor and aroma.
