Spicy and Refreshing Seafood Doenjang Jjigae (Korean Soybean Paste Stew)
Super Easy with Frozen Seafood Mix! The Golden Recipe for Delicious Seafood Doenjang Jjigae
Try making a rich and refreshing seafood doenjang jjigae using the seafood mix you have at home. It’s a perfect companion to rice!
Main Ingredients- Frozen seafood mix 150g
- Tofu 1/3 block
- Potato 1 (medium)
- Onion 1/2
- Zucchini 1/4
- Korean chili peppers (Cheongyang) 2
- Scallion 1/2 stalk
- Anchovy-Kelp Broth 800ml
Seasoning Ingredients- Doenjang (soybean paste) 1.5 Tbsp
- Gochujang (chili paste) 0.5 Tbsp
- Brown sugar 1 tsp
- Cooking wine or ginger wine 0.5 Tbsp (to remove seafood odor)
- Minced garlic 0.5 Tbsp
- Soup soy sauce or salt (to taste)
- Doenjang (soybean paste) 1.5 Tbsp
- Gochujang (chili paste) 0.5 Tbsp
- Brown sugar 1 tsp
- Cooking wine or ginger wine 0.5 Tbsp (to remove seafood odor)
- Minced garlic 0.5 Tbsp
- Soup soy sauce or salt (to taste)
Cooking Instructions
Step 1
Prepare all ingredients in advance for a delicious seafood doenjang jjigae. Having your ingredients prepped will make the cooking process much smoother and faster.
Step 2
Cut the tofu into 1.5cm thick pieces. Slice the potato and zucchini into half-moon shapes. Thinly slice the onion and diagonally slice the Korean chili peppers. Chop the scallions. Ensure all ingredients are cut into bite-sized, uniform pieces for even cooking.
Step 3
Pour 800ml of anchovy-kelp broth into a pot and bring to a boil. Once boiling, place 1.5 Tbsp of doenjang into a fine-mesh sieve and dissolve it into the broth. Add 0.5 Tbsp of gochujang, the seafood mix, and the chunky potatoes. Simmer over medium heat for about 5 minutes until the potatoes and seafood are cooked. Sieving the doenjang ensures a smooth texture without clumps in the stew.
Step 4
When the potatoes are semi-tender, add the sliced onion, zucchini, and tofu. These ingredients cook relatively quickly, so it’s best to add them towards the end. Continue to simmer over medium-low heat for about 3 more minutes until the vegetables are tender.
Step 5
To enhance the flavor, add 1 tsp of brown sugar, 0.5 Tbsp of cooking wine or ginger wine to remove any fishy odors and add umami, and 0.5 Tbsp of minced garlic. Stir to combine all the seasonings. Taste the stew and adjust the seasoning with soup soy sauce or salt as needed. Brown sugar helps to mellow the slightly bitter taste of doenjang and adds a subtle sweetness.
Step 6
While the stew is simmering, skim off any foam or impurities that rise to the surface with a spoon. This step is crucial for achieving a clear and clean broth, which allows the deep flavors to shine through.
Step 7
Finally, add the diagonally sliced Korean chili peppers and chopped scallions, and let it simmer for another moment. The Korean chili peppers add a pleasant spiciness, while the scallions contribute a fresh aroma, elevating the overall taste of the stew.
Step 8
Simmer for a bit longer to allow all the flavors to meld together. Your refreshing and spicy seafood doenjang jjigae is now complete! Enjoy it with a warm bowl of rice.
