Ingredients with Measurements:
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound squid, cleaned and sliced into rings
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 4 cups seafood stock
- 1 block firm tofu, cut into cubes
- 2 green onions, sliced
- 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, sauté the onion and garlic until fragrant.
2. Add the gochugaru and gochujang and stir until combined.
3. Add the seafood stock, soy sauce, and fish sauce and bring to a boil.
4. Add the shrimp, mussels, and squid and cook until the seafood is cooked through.
5. Add the tofu and sesame oil and simmer for a few more minutes.
6. Season with salt and pepper to taste.
7. Garnish with green onions and serve hot in individual bowls.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing and boiling
- Medium heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 14g
- Protein: 30g
Substitutions for ingredients:
- Shrimp, mussels, and squid can be substituted with any seafood of your choice.
- Seafood stock can be substituted with chicken or vegetable stock.
- Firm tofu can be substituted with silken tofu or omitted altogether.
Variations:
- Add vegetables such as sliced mushrooms, baby bok choy, or sliced zucchini.
- Use chicken or beef instead of seafood.
- Make it vegetarian by using vegetable stock and omitting the seafood.
Tips and tricks:
- Make sure to clean the seafood thoroughly before cooking.
- Adjust the amount of gochugaru and gochujang to your desired level of spiciness.
- Serve with rice or noodles for a complete meal.
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 sprinkle of green onions on top.
Garnishes:
- Green onions, cilantro, or sesame seeds.
Pairings:
- Serve with rice or noodles.
Suggested side dishes:
- Kimchi, pickled vegetables, or steamed vegetables.
Troubleshooting advice:
- If the soup is too spicy, add more seafood stock or water to dilute the spiciness.
Food safety advice:
- Make sure to cook the seafood thoroughly to prevent foodborne illness.
Food history:
- Jjigae is a Korean stew typically made with meat, seafood, or vegetables.
Flavor profiles:
- Spicy, savory, umami.
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean