Freshwater Shrimp Stew (Saebaengi Jjigae)

Photo: Korea Ministry of Food and Drug Safety

Freshwater Shrimp Stew (Saebaengi Jjigae)

Name: Freshwater Shrimp Stew (Saebaengi Jjigae)
Cuisine: South Korea
Ingredients: 300 ml Water; 2 g Dried kelp (dasima); 15 g Onion; 30 g Freshwater shrimp (saebaengi); 20 g All-purpose flour; 10 g Zucchini; 10 g Korean radish; 5 g Cheongyang chili pepper; 10 g Scallion; 5 g Garlic; 5 g Garland chrysanthemum (ssukgat); 3 g Gochugaru (Korean chili flakes); 3 g Gochujang (Korean chili paste); 2 g Salt; 1 g Soy sauce

새뱅이찌개

Soup & stew · Boiled

Soups & stewsCourse

75kcal · per serving

5/5Spice

🌱 Vegan

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Recipe

Freshwater Shrimp Stew (Saebaengi Jjigae)

🌶 Spicy 5/5VeganContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Water물
300 ml
Dried kelp (dasima)다시마
2 g
Onion양파
15 g
Freshwater shrimp (saebaengi)새뱅이
30 g
All-purpose flour밀가루
20 g
Zucchini호박
10 g
Korean radish무
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
10 g
Cheongyang chili pepper청양고추
5 g
Scallion파
10 g
Garlic마늘
5 g
Garland chrysanthemum (ssukgat)쑥갓
5 g
Gochugaru (Korean chili flakes)고춧가루
↔ No Gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
3 g
Gochujang (Korean chili paste)고추장
↔ No Gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
3 g
Salt소금
2 g
Soy sauce간장
1 g

Nutrition per serving

75kcal

14.7gCarbs

3.8gProtein

0.1gFat

561mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Make a broth with the kelp, onion, and water.
Remove impurities from the freshwater shrimp and wash them, and mix the flour with water to make the sujebi (hand-pulled dough) batter.
Cut the radish and zucchini into thin square slices, cut the chili peppers and scallion diagonally, and mince the garlic.
In a pot oiled with perilla oil, stir-fry the radish, gochujang, and gochugaru, then pour in the broth and boil.
Add the freshwater shrimp, zucchini, chili pepper, and garlic and boil.
Add the sujebi dough and scallion, adjust the seasoning, and finish by topping with garland chrysanthemum.

💡 TipMaking the broth with vegetables lets you use less salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.