Kimchi Jjigae with Seafood
80% authentic · Korean
A flavorful variation of kimchi jjigae incorporating fresh seafood like clams and shrimp, adding a briny depth to the classic stew.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Aged kimchi2 cups, chopped
- Clams1/2 lb, scrubbed
- Shrimp1/4 lb, peeled and deveined
- Tofu1/2 block, firm or silken, cubed
- Kimchi juice1/2 cup
- Water or anchovy broth3 cups
- Gochugaru (Korean chili flakes)1 tbsp, adjust to taste
- Garlic2 cloves, minced
- Onion1/4, sliced
- Green onions2, chopped for garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
In a pot, combine chopped kimchi, kimchi juice, and water (or broth). Add sliced onion and minced garlic. Bring to a boil.
- 2
Add gochugaru. Reduce heat to medium-low, cover, and simmer for 15 minutes.
- 3
Add the scrubbed clams and shrimp to the pot. Simmer for 5-7 minutes, or until the seafood is cooked through and the clams have opened.
- 4
Add the cubed tofu and gently stir. Simmer for another 3-5 minutes until the tofu is heated.
- 5
Discard any unopened clams. Season with salt and black pepper to taste. Adjust seasoning.
- 6
Ladle the seafood kimchi jjigae into serving bowls. Garnish with chopped green onions.
