Korean 30 min

Korean Seafood Jjigae

Name: Korean Seafood Jjigae
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1/2 lb medium shrimp, peeled; 1/2 lb littleneck clams; 1/2 lb firm tofu, cubed; 4 cups anchovy or dashi broth; 2 tablespoons gochujang; 1 tablespoon gochugaru (Korean red pepper flakes); 2 tablespoons doenjang (Korean soy bean paste); 4 cloves garlic, minced; 1 medium zucchini, sliced; 1 cup mushrooms, sliced; 2 green onions, sliced; 1 tablespoon sesame oil; Steamed rice for serving

seafoodgluten-freedairy-freespicyhigh-protein

Ingredientsfor 2

280

Cal

30g

Protein

18g

Carbs

10g

Fat

11/2 lb medium shrimp, peeled
21/2 lb littleneck clams
31/2 lb firm tofu, cubed
44 cups anchovy or dashi broth
52 tablespoons gochujang
61 tablespoon gochugaru (Korean red pepper flakes)
72 tablespoons doenjang (Korean soy bean paste)
84 cloves garlic, minced
91 medium zucchini, sliced
101 cup mushrooms, sliced
112 green onions, sliced
121 tablespoon sesame oil
13Steamed rice for serving

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Instructions

1
Mix gochujang, gochugaru, doenjang, and garlic with 1 cup broth until dissolved. Add remaining broth to a pot and bring to a boil. Add the spice mixture and stir well.
2
Add zucchini and mushrooms. Simmer 5 minutes. Add clams, cover, and cook 3 minutes until they begin to open. Add shrimp and tofu.
3
Cook 3–4 more minutes until shrimp are pink and all clams have opened. Discard any that haven't opened. Drizzle sesame oil over the top and add green onions. The broth should be fiery red, deeply savory, and complex. Serve immediately in the pot with steamed rice.