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a bubbling Korean seafood jjigae in a wide stone bowl, clams, shrimp, soft tofu, and cabbage in a fiery red broth, topped with green onions, a bowl of rice nearby, on a dark table, natural light, shallow depth of field, landscape orientation

Spicy Korean Seafood Jjigae

A spicy gochujang and gochugaru broth with shrimp, clams, tofu, and napa cabbage.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp sesame oil
  • 1 medium onion sliced
  • 4 cloves garlic minced
  • 2 tbsp gochugaru Korean chili flakes
  • 1 tbsp gochujang
  • 5 cups anchovy or seafood stock
  • 1 lb clams scrubbed
  • 8 large shrimp peeled
  • 8 oz soft tofu cubed
  • 2 cups napa cabbage chopped
  • 2 green onions sliced
  • 1 tsp soy sauce

Method
 

  1. Heat the sesame oil in a pot and cook the onion for 3 minutes, then add the garlic, gochugaru, and gochujang for 1 minute.
  2. Pour in the stock and soy sauce and bring to a boil, then reduce to a simmer for 8 minutes.
  3. Add the napa cabbage and cook 4 minutes until it starts to wilt.
  4. Add the clams, cover, and cook 4 minutes until they begin to open.
  5. Gently add the tofu and shrimp and simmer 3 minutes until the shrimp are pink and clams fully open.
  6. Scatter green onions over the top and serve bubbling hot with steamed rice.

Notes

Adjust the gochugaru up or down depending on how much heat your family can handle.