Ingredients with Measurements:
- 1 lb mixed seafood (shrimp, mussels, squid, clams)
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1/2 zucchini, sliced
- 1/2 cup Korean radish, sliced
- 1/2 cup Korean cabbage, sliced
- 1/4 cup green onion, chopped
- 1/4 cup red pepper, chopped
- 1/4 cup soybean paste (doenjang)
- 4 cups water
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the sliced onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the sliced zucchini, Korean radish, and Korean cabbage and sauté for another 2-3 minutes.
4. Add the mixed seafood, green onion, and red pepper and sauté for 1-2 minutes.
5. Add the soybean paste and stir until well combined.
6. Add the water and bring to a boil.
7. Reduce the heat to low and let simmer for 15-20 minutes until the seafood is cooked through.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 8g
Protein: 20g
Carbohydrates: 12g
Fiber: 3g
Sodium: 800mg
Substitutions for ingredients:
- Any type of seafood can be used, such as fish or crab
- Regular onion and cabbage can be used instead of Korean varieties
- Red pepper flakes can be used instead of fresh red pepper
Variations:
- Add tofu or mushrooms for a vegetarian version
- Use chicken or beef instead of seafood
- Add noodles for a heartier stew
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding to the stew
- Adjust the amount of soybean paste to taste
- Garnish with additional green onion or sesame seeds for added flavor
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a side of steamed rice and garnish with green onion or sesame seeds.
Garnishes:
Green onion, sesame seeds
Pairings:
Steamed rice, Korean side dishes such as kimchi or pickled vegetables
Suggested side dishes:
Kimchi, pickled vegetables, Korean-style fried chicken
Troubleshooting advice:
- If the stew is too salty, add more water to dilute the flavor
- If the seafood is overcooked, reduce the cooking time or add it later in the cooking process
Food safety advice:
- Make sure to cook the seafood thoroughly to prevent foodborne illness
- Store leftovers in the refrigerator promptly to prevent bacterial growth
Food history:
Beopju Jjigae is a traditional Korean seafood stew that originated in the coastal regions of Korea. It is typically made with a variety of seafood and vegetables in a savory soybean paste broth.
Flavor profiles:
Savory, umami, slightly spicy
Serving suggestions:
Serve hot with steamed rice and Korean side dishes for a complete meal.
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Region: Korean