Korean Seafood Stew (Ggul-Jjigae)
A warming Korean seafood stew with squid, shrimp, and vegetables in a spicy, umami-rich anchovy broth. Ready in under 30 minutes, it's a complete dinner straight from one pot.
- Total time
- 25 min
- Servings
- 2
- Calories
- 145
- Protein
- 24g
comfortcozykoreansquidshrimptendersilkyweeknight
Ingredients
- 3 cups anchovy stock or water
- 6 oz squid, cleaned and cut into rings
- 6 oz large shrimp, peeled
- 1.5 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp soy sauce
- 1 medium zucchini, sliced into 1/4-inch rounds
- 2 cloves garlic, minced
Instructions
- 1
Bring anchovy stock to a boil in a large pot over medium-high heat.
- 2
Stir in gochugaru, soy sauce, and minced garlic. Simmer for 1 minute until fragrant.
- 3
Add squid rings and shrimp. Cook for 2 minutes until shrimp begins to turn pink.
- 4
Add zucchini rounds. Simmer for 3 minutes until squid is tender and shrimp is opaque.
- 5
Taste and adjust seasoning with salt and pepper. Serve immediately in bowls.
Tools you’ll need
- large pot (3-quart or larger)
- cutting board
- knife
- wooden spoon or ladle
- bowls for serving
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