Ingredients with Measurements:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb squid, cleaned and sliced
- 1/2 lb mussels, cleaned and debearded
- 1/2 lb clams, cleaned
- 1/2 lb firm tofu, sliced
- 1/2 cup kimchi, chopped
- 1/2 cup sliced onion
- 1/2 cup sliced scallions
- 1/4 cup sliced carrots
- 1/4 cup sliced shiitake mushrooms
- 1/4 cup sliced enoki mushrooms
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 6 cups water or seafood broth
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant.
2. Add sliced onion, scallions, carrots, shiitake mushrooms, and enoki mushrooms. Sauté for 2-3 minutes until vegetables are slightly softened.
3. Add gochujang, gochugaru, and soy sauce. Stir well to combine.
4. Add water or seafood broth to the pot. Bring to a boil.
5. Add sliced tofu, kimchi, and seafood (shrimp, squid, mussels, and clams) to the pot. Stir gently to combine.
6. Reduce heat to medium-low and simmer for 10-15 minutes until seafood is cooked through and mussels and clams have opened.
7. Season with salt and pepper to taste.
8. Ladle the seafood budae-jjigae into serving bowls and garnish with additional sliced scallions and chili flakes if desired.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 1g
Cholesterol: 100mg
Sodium: 800mg
Total carbohydrates: 16g
Dietary fiber: 3g
Sugar: 4g
Protein: 28g
Substitutions for ingredients:
- Instead of seafood broth, you can use chicken or vegetable broth.
- Instead of mussels and clams, you can use other seafood such as scallops or fish fillets.
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
Variations:
- You can add other vegetables such as sliced zucchini, bell peppers, or cabbage.
- You can use different types of protein such as chicken, beef, or pork.
- You can adjust the spiciness level by adding more or less chili paste and flakes.
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the pot.
- If using frozen seafood, thaw it before adding it to the pot.
- You can make the broth ahead of time and refrigerate or freeze it until ready to use.
- Serve with rice or noodles for a complete meal.
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 ladle and garnish with sliced scallions and chili flakes.
Garnishes:
Sliced scallions, chili flakes, sesame seeds, or cilantro.
Pairings:
Serve with rice or noodles and a side of kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice, Korean-style noodles (japchae), or Korean-style pancakes (jeon).
Troubleshooting advice:
- If the broth is too spicy, add more water or broth to dilute it.
- If the seafood is overcooked, reduce the cooking time or add it to the pot later in the cooking process.
Food safety advice:
- Make sure to cook the seafood until it is fully cooked and mussels and clams have opened.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Food history:
Budae-jjigae, also known as army stew, originated in South Korea after the Korean War. It was created using surplus food items from U.S. military bases such as Spam, hot dogs, and canned beans. Over time, it has evolved into a popular Korean comfort food that is enjoyed by many.
Flavor profiles:
Savory, spicy, umami.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean