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Seafood Kimchi Stew (Haemul Kimchi Jjigae)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Seafood Kimchi Stew (Haemul Kimchi Jjigae)

해물김치찌개

Soup & stew · Boiled

Soups & stewsCourse
54kcal · per serving
2/5Spice
No porkGluten-free
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Recipe

Seafood Kimchi Stew (Haemul Kimchi Jjigae)

🌶 Spicy 2/5No porkNo meat or alcoholGluten-freeContains: soy, sesame, fish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • Essential ingredients: webfoot octopus (jukkumi)필수 재료 : 주꾸미(40g)
    40 g
  • kimchi김치(40g)
    ↔ No kimchi? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
    🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
    40 g
  • Korean radish무(10g)
    ↔ 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
  • garlic마늘(3g)
    3 g
  • green onion대파(3g)
    3 g
  • onion양파(10g)
    10 g
  • tofu두부(10g)
    10 g
  • sesame oil참기름(3g)
    3 g
  • Asian pear juice배즙(10g)
    10 g
  • enoki mushrooms팽이버섯(3g)
    3 g
  • Broth ingredients: dried kelp (dasima)육수 재료 : 다시마(5g)
    5 g
  • dried anchovies멸치(10g)
    ↔ No dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
    🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
    10 g
  • water물(300g)
    300 g

Nutrition per serving

54kcal
5.2gCarbs
3gProtein
2.3gFat
385.1mgSodium

Steps

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

  1. Put the broth ingredients in a pot and boil. When the water boils, remove the dried kelp and boil a little longer to extract the broth.
  2. Remove the innards, mouth and eyes of the webfoot octopus and cut into 4cm pieces.
  3. Squeeze the liquid out of the kimchi and cut into bite-size pieces, slice the radish, mince the garlic, slice the green onion on the diagonal, coarsely julienne the onion, and cut the tofu flat.
  4. Heat sesame oil in a pot, stir-fry the kimchi, radish and onion until the onion is translucent, then pour in the broth, and when it boils, add the webfoot octopus and minced garlic and boil more.
  5. Mix the kimchi brine and Asian pear juice at 2:1 and add to the stew to adjust the seasoning.
  6. Add the tofu and enoki mushrooms and bring to a quick boil to finish.
💡 Tip•The kimchi is squeezed of its liquid to reduce salt, and seafood is added to season the stew. •Pear juice neutralizes the saltiness, reducing sodium.

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.

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