Ingredients with Measurements:
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 1/2 zucchini, sliced
- 1/2 cup of sliced mushrooms
- 1/2 cup of chopped cabbage
- 1/2 cup of chopped tofu
- 1/2 cup of chopped clams
- 1/2 cup of chopped shrimp
- 1/2 cup of chopped squid
- 1 tablespoon of vegetable oil
- 4 cups of water
- 2 tablespoons of doenjang (Korean soybean paste)
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 green onion, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or dutch oven over medium-high heat.
2. Add the sliced onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the sliced zucchini, chopped mushrooms, and chopped cabbage and sauté for another 2-3 minutes.
4. Add the chopped tofu, clams, shrimp, and squid and sauté for another 2-3 minutes.
5. Pour in the water and stir in the doenjang, gochujang, fish sauce, soy sauce, and sugar.
6. Bring the mixture to a boil and then reduce the heat to medium-low and let it simmer for 15-20 minutes.
7. Taste the soup and adjust the seasoning with salt and pepper as needed.
8. Garnish with chopped green onion and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 6g
Carbohydrates: 16g
Protein: 16g
Sodium: 1020mg
Substitutions for ingredients:
- You can substitute the seafood with chicken, pork, or beef.
- You can substitute the vegetables with any other vegetables you have on hand.
Variations:
- You can add rice cakes or noodles to the soup for a heartier meal.
- You can add more or less chili paste depending on your spice preference.
- You can add more or less soybean paste depending on your preference for the umami flavor.
Tips and tricks:
- Make sure to sauté the vegetables and seafood before adding the water to develop more flavor.
- Adjust the seasoning to your taste by adding more or less salt, pepper, or sugar.
- Serve the soup with a side of rice and kimchi for a complete meal.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped green onion.
Garnishes:
Chopped green onion
Pairings:
Rice, kimchi, pickled vegetables
Suggested side dishes:
Rice, kimchi, pickled vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the seasoning.
- If the soup is too bland, add more soybean paste or chili paste to enhance the flavor.
Food safety advice:
Make sure to cook the seafood and meat thoroughly to avoid any foodborne illnesses.
Food history:
Doenjang jjigae is a traditional Korean soup made with soybean paste and various vegetables and proteins. It is a staple in Korean cuisine and is often served as a comfort food.
Flavor profiles:
Savory, umami, slightly spicy
Serving suggestions:
Serve hot with a side of rice and kimchi for a complete meal.
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Region: Korean