Korean Seafood Jjigae
A bubbling broth of clams, squid, and shrimp simmered with gochugaru, garlic, and aromatics. Rich, spicy, and ready in under 30 minutes—serve with steamed rice.
- Total time
- 25 min
- Servings
- 2
- Calories
- 245
- Protein
- 38g
Ingredients
- 8 whole clams, littleneck or manila
- 8 whole large shrimp, peeled and deveined
- 6 oz squid, cleaned and cut into 1-inch rings
- 2 tbsp gochugaru (Korean red chili flakes)
- 4 cloves garlic cloves, minced
- 2 cups anchovy broth or dashi stock
- 3 whole scallions, cut into 2-inch pieces
Instructions
- 1
Scrub clams under cold running water and discard any that don't close when tapped.
- 2
Heat 1 tbsp olive oil in a heavy 3-quart pot over medium-high heat until shimmering, ~60 seconds.
- 3
Add minced garlic and gochugaru; stir constantly until fragrant, ~90 seconds. Do not brown.
- 4
Pour in anchovy broth. Bring to a rolling boil, then add clams. Cover and simmer 5 minutes.
- 5
Add shrimp and squid; stir gently. Simmer uncovered 3–4 minutes until shrimp turns opaque.
- 6
Scatter scallions over the top. Taste broth and season with salt and pepper as needed.
- 7
Serve immediately in bowls with steamed rice and extra gochugaru on the side if desired.
Tools you’ll need
- 3-quart heavy pot with lid
- wooden spoon
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
