Dive into a culinary adventure with this authentic recipe for Seafood Kimchi Jjigae, a vibrant and flavorful Korean stew brimming with the spicy tang of kimchi and the delicate sweetness of fresh seafood. This comforting dish, a staple in Korean cuisine, perfectly balances spicy, sour, and savory notes in a rich, deeply satisfying broth. Imagine succulent shrimp, plump mussels, and tender tofu mingling with fermented kimchi, creating a symphony of textures and tastes that will tantalize your taste buds. It’s the perfect meal for a chilly evening or a special occasion, easily adaptable to your preferred spice level.
This recipe unlocks the secrets to creating restaurant-quality Seafood Kimchi Jjigae in the comfort of your own kitchen. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions to create this delicious and warming Korean stew.
Tools Needed
- Clay pot (or normal pot)
- Stove
Ingredients
- Water: 1.5 liters
- Light soy sauce: 6 tablespoons
- Garlic: 4 cloves, chopped
- Black pepper: 1 teaspoon
- Korean chili flakes/powder: 6 tablespoons
- Gochujang (Korean spicy bean paste): 3 tablespoons
- Kimchi: 450 grams
- Soft tofu: 300 grams (1 packet)
- Red onion: 1, thinly sliced
- Shiitake mushrooms: 4, sliced
- Potatoes: 3, thinly sliced
- Sweet potato vermicelli: 50 grams (or glass noodles)
- Spring onions: 2 stalks
- Prawns: 200 grams
- Baby octopus: 200 grams (or squid)
- Clams: 300 grams
- Enoki mushrooms: 150 grams
- Salt: 1 teaspoon (or to taste)
Step-by-Step Instructions
Step 1. Prepare the Flavorful Kimchi Broth
- In a clay pot (or normal pot), combine water, soy sauce, garlic, black pepper, chili flakes, and gochujang. Mix well.
Step 2. Simmer Vegetables and Tofu
- Add kimchi, soft tofu, red onion, shiitake mushrooms, and potatoes to the pot.
- Turn the heat to medium, cover, and bring to a boil.
Step 3. Add Noodles and Seafood
- Once boiling, add sweet potato vermicelli and spring onions. Boil for 3 minutes.
- Add prawns, baby octopus, clams, and enoki mushrooms. Increase heat to high and bring to a boil.
- Soak clams in salted water for 20-30 minutes beforehand to remove sand.)
Step 4. Season and Serve
- Taste and add salt as needed.
- Serve hot.
Read more: Authentic Korean Yukgaejang: Spicy Beef Stew Recipe
Tips
- If you don't have sweet potato vermicelli, you can use glass noodles, but add them later with the seafood.
- You can substitute baby octopus with squid.
- We leave the clam shells in for flavor and presentation; discard before eating.
Nutrition
- N/A
FAQs
1. Can I use frozen seafood instead of fresh?
Yes! Frozen seafood works perfectly. Just make sure to thaw it completely before adding it to the pot to prevent it from becoming tough.
2. How can I adjust the spiciness?
Control the heat by adjusting the amount of gochugaru (Korean chili flakes) and gochujang (Korean chili paste). Start with less and add more to your liking.
3. What kind of kimchi is best for this recipe?
Use kimchi that's fermented to your preference, whether it's milder or extra spicy. Kimchi with a good balance of sour and spicy will create the best flavour.
This Restaurant-Style Seafood Kimchi Jjigae recipe delivers a truly authentic and unforgettable Korean culinary experience. Enjoy the satisfying warmth and complex flavors of this hearty stew, perfect for sharing with friends and family. Now go forth and impress your loved ones with your newfound kimchi jjigae mastery!