Seafood Army Stew (Haemul Budae Jjigae)
80% authentic · Korean
A creative twist on Budae Jjigae, incorporating fresh or frozen seafood alongside traditional ingredients for a richer, oceanic flavor profile.
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Ingredients
- Assorted seafood (shrimp, mussels, squid, clams)1.5 cups
- Kimchi1 cup, chopped
- Tofu (firm)1/2 block, sliced
- Enoki mushrooms1/2 cup
- Onion1/2, sliced
- Garlic2 cloves, minced
- Gochujang3 tablespoons
- Gochugaru1 tablespoon
- Soy sauce1 tablespoon
- Anchovy broth or water4 cups
- Green onions2, chopped
- Optional: Spam or sausages1/2 cup, sliced
- Saltto taste
- Black pepperto taste
Steps
- 1
In a pot, combine kimchi, tofu, enoki mushrooms, sliced onion, and optional spam/sausages.
- 2
Add the assorted seafood on top of the other ingredients.
- 3
In a separate bowl, mix gochujang, gochugaru, soy sauce, and minced garlic. Spread this mixture over the ingredients.
- 4
Pour in the anchovy broth or water. Bring to a boil over medium-high heat.
- 5
Once boiling, reduce heat to medium and simmer for about 15-20 minutes, or until seafood is cooked through and flavors have melded.
- 6
Stir in chopped green onions. Season with salt and black pepper to taste.
- 7
Serve hot in bowls.
