SEAFOODS DWENJANG JJIGAE | 해물된장찌개 (aka HAEMOOL DWENJANG JJIGAE: Seafoods Soybean Stew)

dwenjang

🥗Healthier: miso

💰Cheaper: soybean paste

Miso provides a similar umami flavor while being a healthier option.

seafood mix

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still offers protein.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Cottage cheese is less expensive and offers a similar texture.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for cooking.

Prepare a clay pot or any pot you have.

Add around 1.5 to 2 cups of water to the pot.

Add 2 to 3 tablespoons of dwenjang to the water and stir to dissolve.

Add 1 tablespoon of minced garlic to the pot.

Chop half an onion and add it to the pot.

Chop the white part of the leeks and add it to the pot, reserving the green part for garnish later.

Cut the tofu into cubes and prepare it for adding later.

Once the water starts boiling, add the chopped onion and leeks to the pot.

Add the tofu to the pot immediately after the onions and leeks.

Rinse the seafood mix and add it to the pot.

Add a pinch of salt to taste and stir.

Optionally, add 1/3 teaspoon of sugar for color enhancement.

Add the green part of the leeks just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens