Ingredients with Measurements:
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound firm white fish, cut into bite-sized pieces
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 4 cups water
- 1/4 cup doenjang (Korean fermented soybean paste)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/2 block firm tofu, cut into bite-sized pieces
- 2 green onions, sliced
- 1 jalapeno pepper, sliced (optional)
- 1 tablespoon sesame oil
- Cooked rice, for serving
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
2. Add the water, doenjang, gochujang, soy sauce, sugar, and black pepper. Stir to combine and bring to a boil.
3. Add the shrimp, mussels, and fish. Reduce heat to medium-low and simmer for 5 minutes.
4. Add the tofu, green onions, and jalapeno pepper (if using). Simmer for an additional 5 minutes.
5. Drizzle with sesame oil and serve with cooked rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 12g
- Cholesterol: 170mg
- Sodium: 1000mg
- Total carbohydrates: 18g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 34g
Substitutions for ingredients:
- Shrimp, mussels, and fish can be substituted with any seafood of your choice.
- Onion can be substituted with shallots or leeks.
- Vegetable oil can be substituted with any neutral oil.
- Doenjang can be substituted with miso paste.
- Gochujang can be substituted with any chili paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Firm tofu can be substituted with any type of tofu.
- Green onions can be substituted with chives or scallions.
- Jalapeno pepper can be substituted with any type of chili pepper.
- Sesame oil can be substituted with any type of oil.
Variations:
- Add vegetables such as zucchini, mushrooms, or spinach.
- Use chicken or beef instead of seafood.
- Make it vegetarian by using vegetable broth and omitting the seafood.
Tips and tricks:
- Use fresh seafood for the best flavor.
- Adjust the amount of gochujang to your desired level of spiciness.
- Serve with a side of kimchi for added flavor.
Storage instructions:
- Store leftovers 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 rice.
Garnishes:
- Sprinkle with sesame seeds and sliced green onions.
Pairings:
- Serve with a side of kimchi and a cold beer.
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Seaweed salad
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure seafood is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Doenjang jjigae is a traditional Korean soup made with fermented soybean paste.
Flavor profiles:
- Salty, savory, and slightly spicy.
Serving suggestions:
- Serve hot with a side of rice.
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Region: Korean