Ingredients with Measurements:
- 1/2 lb. shrimp, peeled and deveined
- 1/2 lb. squid, cleaned and sliced into rings
- 1/2 lb. mussels, cleaned and debearded
- 1/2 lb. clams, cleaned
- 1/2 lb. firm tofu, cut into cubes
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 2 green onions, sliced
- 1/2 cup kimchi, chopped
- 2 tbsp. gochujang (Korean chili paste)
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1 tbsp. sesame oil
- 4 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. Heat the sesame oil in a large pot or dutch oven over medium heat.
2. Add the onion and garlic and sauté until fragrant, about 2 minutes.
3. Add the kimchi and continue to sauté for another 2 minutes.
4. Add the gochujang, soy sauce, and fish sauce and stir to combine.
5. Add the water or seafood broth and bring to a boil.
6. Add the shrimp, squid, mussels, and clams to the pot and stir gently.
7. Add the tofu and green onions and stir gently.
8. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the seafood is cooked through and the clams and mussels have opened.
9. Season with salt and pepper to taste.
10. Ladle the seafood jjigae into serving bowls and garnish with additional green onions if desired.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Shrimp can be substituted with any other type of seafood such as scallops or fish.
- Kimchi can be substituted with any other type of pickled vegetable.
- Tofu can be substituted with mushrooms or sliced zucchini.
Variations:
- Add sliced carrots or potatoes for a heartier stew.
- Use chicken or beef broth instead of seafood broth.
- Add a beaten egg to the stew for a richer flavor.
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the stew.
- Adjust the amount of gochujang according to your spice preference.
- Serve with steamed rice for a complete meal.
Storage instructions:
Store leftover seafood jjigae in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the seafood jjigae in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions or cilantro
Pairings:
Steamed rice, Korean side dishes such as kimchi or pickled vegetables
Suggested side dishes:
Steamed rice, Korean side dishes such as kimchi or pickled vegetables
Troubleshooting advice:
- If the stew is too spicy, add more water or broth to dilute the spice level.
- If the seafood is overcooked, reduce the cooking time or add it to the stew later in the cooking process.
Food safety advice:
Make sure to cook the seafood to the appropriate temperature to avoid any foodborne illness.
Food history:
Seafood jjigae is a popular Korean stew that is typically made with a variety of seafood and spicy seasonings.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve the seafood jjigae as a main dish with steamed rice and Korean side dishes.
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Region: Korean