Haemul Jjigae, Korean Seafood Stew

A bowl filled with cod, shrimp and clams may look impressive, but this vibrant broth has a simple ingredient list and comes together quickly.

My Korean-Canadian Acupuncturist, Anny Kyun, is a godsend. In three sessions, she's been able to improve my digestion significantly. As I lay there with my eyes shut, reciting a recipe I would try later that evening. She suggested (between needles to my scalp) that I try her method, which involved cooking the shellfish in garlic as the first step. After messing around with the soup a few times, I've tasted firsthand how this tip produced a much better flavour. Versus adding in the seafood last, which yielded a muddy and fishy broth.

In Anny's words, Korean cooking is "super simple." After attempting a few dishes, I must admit I have grasped them much faster than most Chinese, Thai or Vietnamese recipes. I hope this recipe provokes you to try more Korean cooking.

Things to consider…

Anchovy Stock

Some Koreans use an anchovy stock, but fish sauce made from anchovies was kicking around and I used it in the soup as a substitute. If you would like to attempt anchovy broth, here's a recipe from my favourite Korean recipe writer, Hyosun, at Korean Bapsang.

Tenderizing your meat

A few ounces of meat are in the recipe to help build more flavour in the broth. If you're using a tough cut or lean wild game, I suggest tenderizing it first. Slice your protein of choice thinly, sprinkle a pinch of baking soda over the meat (do not exceed 1/2 a teaspoon), massage it thoroughly and rest for 30 minutes. Rinse off the meat and pat dry. Season with a pinch of salt and pepper and set aside for cooking.

About the Tofu and Egg

Let me address it before your eyes, scroll down to the ingredients list, and question why there isn't soft tofu and egg in this version of the stew. I admittedly forgot it while cooking because there was so much going on. Later on, I realized there was no way to finish the stew in one meal, and forgetting the tofu and egg was a blessing because reheating the broth would have been a hot mess if it had tiny bits of tofu and egg floating around in it. Of course, if you desire, dropping in soft tofu and an egg would be lovely!

Happy cooking!

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Haemul Jjigae, Korean Seafood Stew

Yield: 2

Author: Jenny Ly

Prep time: 15 HourCook time: 15 HourTotal time: 30 Hour

The seafood stew looks impressive, but this vibrate, mildly spiced stew has a simple ingredient list and comes together quickly.

Ingredients

• 2 ounces thinly sliced meat (pork, beef, wild game etc.)
• 8 pieces assortment of seafood (sliced fish, shrimp, mussels, clams, oysters etc.)
• 1/2 small zucchini, halved and sliced
• 1/4 onion, thinly sliced
• 1 green onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon gochugaru (red chilli pepper flakes)
• 2 tablespoons sesame oil
• 1 teaspoon soy sauce
• 1 tablespoon fish sauce
• 1 cup of water
• salt and pepper to taste
• 2 cups of cooked rice, for serving

Instructions

1. Cook rice and prep meat, seafood, and veggies. This step is important because the stew comes together quickly.
2. In a cold pot, add sesame oil and gochugaru, turn the heat on to medium and stir until it forms a paste. The red chili pepper flakes burn easily, therefore as soon as the pot gets hot move on to the next step.
3. Add onion and garlic and cook until the raw onion and garlic smell is gone about 3 minutes.
4. Add in seafood, soy sauce, and fish sauce. Stir until the raw seafood smell is gone for about 2 minutes.
5. Add in the sliced meat and stir until combined and meat is just barely cooked, about 2 minutes.
6. Add in Zucchini and enough water to cover the contents in the pot and bring to a boil.
7. Season with salt and pepper to taste.
8. Turn off the heat. Add in green onion.
9. Serve immediately with a side of rice!

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