Gochujang Seafood Jjigae
A fiery Korean seafood stew that comes together in one pot — gochujang paste, broth, and mixed seafood simmer into a restaurant-quality dish in under 10 minutes. Spicy, umami-rich, and screenshot-worthy.
- Total time
- 25 min
- Servings
- 2
- Calories
- 245
- Protein
- 38g
Ingredients
- 3 tbsp gochujang (Korean red chili paste)
- 2 cups seafood broth or dashi
- 8 oz shrimp, peeled and deveined
- 6 oz squid, sliced into rings
- 6 oz white fish fillet (cod or halibut), cubed
- 4 oz shiitake mushrooms, halved
- 3 stalks scallions, cut into 1-inch pieces
- ½ tsp gochugaru (Korean chili flakes)
Instructions
- 1
Heat oil in a medium pot over medium-high. Stir in gochujang for 90 seconds until fragrant and slightly darker.
- 2
Add broth and bring to a boil, then reduce to a steady simmer.
- 3
Add shrimp, squid, fish, and mushrooms. Simmer 4–5 minutes until seafood is opaque and cooked through.
- 4
Stir in scallions and gochugaru. Taste and adjust salt with soy sauce if needed.
- 5
Ladle into bowls and serve immediately with steamed white rice on the side.
Tools you’ll need
- medium pot (3–4 quart)
- wooden spoon or ladle
- cutting board
- sharp knife
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