Ojingeo Jjigae

Ojingeo Jjigae is a hearty Korean seafood stew featuring tender squid, vibrant vegetables, and a spicy broth that warms the soul. Rich in protein and umami flavors, this dish is perfect for seafood lovers seeking a comforting meal.

Ingredients

• Squid - 300 grams, cleaned and sliced into rings
• Korean radish (mu) - 100 grams, sliced thinly
• Zucchini - 100 grams, sliced into half-moons
• Green onion - 2 stalks, chopped
• Garlic - 4 cloves, minced
• Gochugaru (Korean red pepper flakes) - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Fish sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Water - 500 ml
• Tofu - 150 grams, cubed
• Mushrooms (shiitake or enoki) - 100 grams, sliced

Steps

1. In a pot, heat the sesame oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
2. Add the sliced Korean radish and cook for another 2-3 minutes until slightly softened.
3. Stir in the gochugaru and gochujang, mixing well to coat the vegetables.
4. Pour in the water, soy sauce, and fish sauce, bringing the mixture to a boil.
5. Once boiling, add the squid and cook for 5 minutes until they turn opaque.
6. Add the zucchini, mushrooms, and tofu, simmering for an additional 5-7 minutes until the vegetables are tender.
7. Finally, stir in the chopped green onions and cook for another minute before removing from heat.
8. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 380
• Protein: 38 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 1200 mg
• Cholesterol: 120 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle health and repair.
• Rich in vitamins and minerals from the variety of vegetables and seafood.

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