Seafood Doenjang Jjigae (Korean Seafood Soybean Stew)

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

In a pot, add the 4 cups of anchovy stock.

Step 2

Add 2 tablespoons of seafood doenjang paste. Stir well to dissolve.

Step 3

Bring the stock to a boil.

Step 4

Add the chopped onions, sliced zucchini, and minced garlic to the pot.

Step 5

Cook for about 5-7 minutes until the vegetables are slightly tender.

Step 6

Add the seafood mix to the pot.

Step 7

Stir in 1 teaspoon of fish sauce (or to taste).

Step 8

Cook for another 5-7 minutes until the seafood is cooked through.

Step 9

Gently add the silken tofu cubes to the pot, being careful not to break them.

Step 10

Crack an egg into the pot and let it cook without stirring.

Step 11

Add the chopped green onions and gochugaru just before serving.

Step 12

Taste and adjust the seasoning if needed, adding more fish sauce or gochugaru for saltiness and heat.

Step 13

Serve the Seafood Doenjang Jjigae hot with a side of steamed rice and enjoy!