Seafood Doenjang Jjigae

Method5 steps

1. 1

   Step 1: If using clams, rinse and scrub them, then soak them in 2–3 cups water mixed with 1 tablespoon salt for at least 30 minutes to purge sand. Drain and rinse; discard this purging water. Clean any squid and cut into bite-size pieces. Clean the shrimp. Use your chosen mix within the total 1 cup of seafood.

   Purge clams for at least 30 minutes, if using · 30 minUses 1 cup assortment of seafood (I used a few small clams, 1/2 squid, and 5 medium shrimp) · 1 tbsp salt, for purging clams · 2–3 cups water, for purging clams · Water, as needed to rinse and scrub seafood

   
2. 2

   Step 2: Cut the tofu (8–10 oz) into 1/2-inch-thick bite-size slices. Cut the zucchini (1/2 medium), onion (1/4 medium), mushrooms and Korean radish (3 oz) into bite-size pieces. Roughly chop the scallions (1–2) and thinly slice the green or red chili.

   Uses 8–10 oz tofu · 1/2 medium zucchini · 3–4 mushroom caps · 1/4 medium onion · 3 oz Korean radish (mu) · 1 green or red chili pepper · 1–2 scallions

   
3. 3

   Step 3: Add the 3 cups prepared anchovy broth, rice water or plain water, doenjang (2 tablespoons) and gochugaru (1 teaspoon) to a small pot. Stir to dissolve the soybean paste. Add the prepared radish and onion. Bring to a boil over medium-high heat and cook for 3–4 minutes.

   Boil broth, radish and onion · 4 minUses 3 cups prepared anchovy broth, rice water, or plain water · 2 tablespoons doenjang (Korean soybean paste) · 1 teaspoon gochugaru (Korean chili pepper flakes) · Prepared radish and onion

   
4. 4

   Step 4: Add the prepared tofu, zucchini, mushrooms and chili, and the minced garlic (1 teaspoon). Cook for another 2 minutes.

   Cook tofu and vegetables · 2 minUses Boiling soybean-paste broth with radish and onion · Prepared tofu, zucchini, mushrooms and chili · 1 teaspoon minced garlic

   
5. 5

   Step 5: Add the prepared seafood, adding clams first if using, followed by the other seafood. Boil for 2–3 minutes until the clams open and all the seafood is opaque and cooked through; discard any unopened clams. Add the vinegar (1 teaspoon) and prepared scallions, and cook for another 1–2 minutes.

   Cook seafood until cooked through; finish 1–2 minutes with scallions · 3 minUses Simmering tofu and vegetable stew · Cleaned assorted seafood · 1 teaspoon vinegar · Prepared scallions