Ingredients with Measurements:
- 1/2 lb. shrimp, peeled and deveined
- 1/2 lb. squid, cleaned and sliced into rings
- 1/2 lb. mussels, scrubbed and debearded
- 1/2 lb. clams, scrubbed
- 1/2 lb. firm white fish, cut into bite-sized pieces
- 1/2 cup Taech'u-ch'a (Korean chili pepper paste)
- 1/4 cup gochugaru (Korean chili pepper flakes)
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1 tbsp. sugar
- 4 cups water or seafood broth
- 2 green onions, sliced
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, add the Taech'u-ch'a, gochugaru, onion, garlic, soy sauce, fish sauce, and sugar. Stir until well combined.
2. Add the seafood and stir until coated with the sauce.
3. Pour in the water or seafood broth and bring to a boil over high heat.
4. 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.
5. Add the green onions and cilantro and stir to combine.
6. Serve hot in individual bowls.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 3g
Carbohydrates: 15g
Protein: 40g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of Taech'u-ch'a, you can use gochujang (Korean chili paste) or sambal oelek (Indonesian chili paste).
- Instead of gochugaru, you can use red pepper flakes.
- Instead of seafood broth, you can use chicken or vegetable broth.
Variations:
- Add other seafood such as scallops or crab meat.
- Add vegetables such as zucchini, mushrooms, or spinach.
- Make it less spicy by reducing the amount of Taech'u-ch'a and gochugaru.
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the stew.
- If you're using frozen seafood, make sure to thaw it completely before using.
- Serve with steamed 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 chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Lime wedges
Pairings:
- Steamed rice
- Noodles
- Kimchi
Suggested side dishes:
- Korean-style spinach
- Stir-fried vegetables
- Pickled radish
Troubleshooting advice:
- If the stew is too spicy, add more water or broth to dilute the heat.
Food safety advice:
- Make sure to cook the seafood until it is fully cooked and the clams and mussels have opened.
- Discard any clams or mussels that do not open during cooking.
Food history:
- Taech'u-ch'a Jjigae is a popular Korean seafood stew that originated in the coastal regions of Korea.
Flavor profiles:
- Spicy
- Savory
- Umami
Serving suggestions:
- Serve hot in individual bowls with steamed rice or noodles.
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Region: Korean