Dish of Korean Seafood Stew
(click to enlarge)

Seafood Stew, Korean


Korea   -   Doenjang Jjigae
Makes:
Effort:
Sched:
DoAhead:  		 5 cups
**
45 min
Prep		 Doenjang Jjigae is a stew made with Doenjang - a Korean product similar to Japanese Miso. Just about anything can go in it. This is one of the few Korean seafood stew recipes I've seen that does not include beef.

8
2-1/4
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3
2
1
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10
3
2
1
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2
3
1
1
oz
c
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oz
oz
cl
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oz
oz
oz

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T
t
t
Seafood, mixed (1)  
Anchovy Stock (2)
-- Radish mix
Daikon
Onion
Garlic
-- Tofu mix
Tofu, firm
Zucchini
Mushrooms (3)
Chili, fresh (4)
-------
Scallions
Doenjang (5)
Chili Flake (6)
Rice Vinegar
Prep   -   (25 min   + Anchovy Stock 50 min)
  1. Make Anchovy Stock if you don't have it on hand.
  2. Clean and shell SEAFOOD as needed and cut into chunks suitable for stew.
  3. Peel DAIKON and cut into bite size pieces 1/8 inch thick.
  4. Quarter ONION lengthwise and slice crosswise about 1/4 inch wide. Add to Daiikon.
  5. Crush GARLIC and chop fine. Add to Daikon.
  6. Cut TOFU into convenient chunks, 1 x 1 x 1/2 inches is usually good.
  7. Cut ZUCCHINI into bite size pieces. Add to Tofu.
  8. Slice MUSHROOMS about 1/8 inch thick. Add to Tofu.
  9. Cap and core CHILI. Slice into thin strips. Add to Tofu
  10. Slice SCALLIONS diagonally starting into 1/2 inch slices.
Run   -   (20 min)
  1. In a large saucepan, add Anchovy Stock and Doenjang. Stir until Doenjang is dissolved. Stir in the Radish mix and bring it to a boil. Simmer for about 3 minutes.
  2. Stir in Tofu mix and Chili Flake. Bring back to a simmer and simmer for about 2 minutes.
  3. Stir in Seafood mix. Bring back to a simmer for about 2 minutes more.
  4. Stir in Vinegar and Scallions. Simmer 1 minute more and take off the heat.
  5. Serve hot with rice, and maybe a banchan (tiny side dish) or two.
NOTES:

  1. Seafood Mix:

      You can use a wide variety here: shrimp, clams, squid, mussels, octopus, and even fish (a firm kind). Most Korean recipes I see put in tiny clams in the shell, and unshelled shrimp also. That makes a nice display, but doesn't work well for buffet service, and clam meat is way cheaper than clams in the shell.
  2. Anchovy Stock:   This is very easy to make. You can use our recipes Anchovy Stock or Anchovy Stock with Vegetables

  3. Mushrooms:

      I use the small King Trumpet mushrooms now widely available here in California, but other fresh mushrooms can be used. for details see our Oyster Mushrooms page.

  4. Chili

      Either green or red chili can be used. Korean chilis are not as hot as our Serranos, so when using a Serrano I core it. A red Fresno, or even two, could be used. Use your own best judgement. For details see our Chilis page.

  5. Doenjang:

      This is the Korean equivalent to Japanese Miso. It is essential in the Korean kitchen, so available in all Korean markets. It is different from Miso so don't use Miso unless you have to. For details see our Doenjang page.

  6. Chili Flake:

      This should be real Korean chili flake, which is only moderately hot. For details see our Chili Powder / Flake page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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