Seafood Tomato Kimchi Stew (Haemul Tomato Kimchi Jjigae)

Photo: Korea Ministry of Food and Drug Safety

Seafood Tomato Kimchi Stew (Haemul Tomato Kimchi Jjigae)

Name: Seafood Tomato Kimchi Stew (Haemul Tomato Kimchi Jjigae)
Cuisine: South Korea
Ingredients: 40 g kimchi (40g); 30 g tomato (30g); 40 g onion (40g); 15 g squid (15g); 20 g mussels (20g); 15 g littleneck clams (15g); 25 g webfoot octopus (jukkumi) (25g); 2 g blanched Korean water dropwort (minari) (2g); 5 g crown daisy (ssukgat) (5g); 7 g oyster mushrooms (7g); 7 g enoki mushrooms (7g); 1 g diagonally sliced green chili pepper (1g); 15 g Kimchi pouch filling: shrimp (15g); 3 g garlic chives (buchu) (3g); 7 g soaked glass noodles (dangmyeon) (7g); 3 g soaked dried radish strips (mumalaengi) (3g); 5 g starch (5g); 23 g egg (23g)

해물토마토김치찌개

Soup & stew · Boiled

Soups & stewsCourse

88kcal · per serving

3/5Spice

No porkGluten-free

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Recipe

Seafood Tomato Kimchi Stew (Haemul Tomato Kimchi Jjigae)

🌶 Spicy 3/5No porkNo meat or alcoholGluten-freeContains: egg, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

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
tomato토마토(30g)
30 g
onion양파(40g)
40 g
squid오징어(15g)
15 g
mussels홍합(20g)
20 g
littleneck clams바지락(15g)
15 g
webfoot octopus (jukkumi)주꾸미(25g)
25 g
blanched Korean water dropwort (minari)데친 미나리(2g)
2 g
crown daisy (ssukgat)쑥갓(5g)
5 g
oyster mushrooms느타리버섯(7g)
7 g
enoki mushrooms팽이버섯(7g)
7 g
diagonally sliced green chili pepper어슷 썬 풋고추(1g)
1 g
Kimchi pouch filling: shrimp김치주머니 소 새우(15g)
15 g
garlic chives (buchu)부추(3g)
3 g
soaked glass noodles (dangmyeon)불린 당면(7g)
7 g
soaked dried radish strips (mumalaengi)불린 무말랭이(3g)
↔ No soaked dried radish strips (mumalaengi)? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
3 g
starch녹말가루(5g)
5 g
egg달걀(23g)
23 g

Nutrition per serving

88kcal

2gCarbs

1gProtein

0.5gFat

566.5mgSodium

Steps

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

Wash the kimchi, cut the stem parts into bite-size pieces and set the leaves aside, and cut the tomato and onion to similar sizes.
Score the squid, lightly blanch it with the mussels, clams and webfoot octopus, then stir-fry in a pan with cooking oil (10g).
Chop the shrimp, garlic chives, soaked glass noodles and dried radish strips, and mix with the starch and egg to make the kimchi pouch filling.
Place the filling in the kimchi leaves, wrap them into pouch shapes, and tie with blanched water dropwort.
Stir-fry the kimchi and vegetables and put them in a pot, add the seafood and kimchi pouches, and boil. When it boils, finish with the crown daisy, oyster mushrooms, enoki mushrooms and chili pepper on top.

💡 TipThe seafood gives a refreshing taste and no extra seasoning is added, reducing sodium intake.

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.