Jjigae is Korean for stew. There are many kinds of jjigae, all lovely for fall and winter. I had some tofu in the fridge, and shrimp in the freezer, quail eggs and kimchi I needed to use up, and I had just received probably the last zucchini from our CSA, and I was craving spicy soup something fierce.
The recipe is based on Sarah Ahn and Nam Soo Ahn’s Sundubu Jjigae in their book Umma. I didn’t have frozen oysters, and we can’t have gluten, but this worked well enough. I used leftover ground pork sausage I had cooked that morning, but if shooting for meatless then it can be left out.
This would be great for St. Andrew Kim Taegon’s Feast Day on September 20.
Ingredients
Method
- Stir-fry pork, yellow onion, most of the scallions, and sesame oil in a large pot over medium heat, about 5 minutes, breaking up the meat and cooking until mostly brown.
- Sprinkle on the gochugaru and stir.
- Add tamari and fish sauce. Stir again.
- Pour in the water (plus bouillon) or broth and bring to a boil over high heat.
- Taste broth and adjust seasonings as needed.
- Add tofu, shrimp, and zucchini. Cook just until shrimp turns pink and opaque.
- Add in the garlic, kimchi (plus juice), and black pepper, and cook 30 seconds more.
- Remove from heat. Add eggs and remaining chopped scallions, and serve hot.
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