Korean Seafood Stew (Haemul Jiggae)

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Korean stew is a refreshing and comforting stew for the cold winter's nights. It is loaded with vegetables and 'Haemul' is seafood. You can make some changes to this stew to make it vegan-friendly by adding tofu instead of seafood.


Prep 10 mins  Cooking time 30 mins

INGREDIENTS:

3 shiitake mushrooms, hydrated and sliced

1/2 white onion, sliced

5 sweetcorn shoots, halved

1 small courgette, cut into small chunks

6 cherry or plum tomatoes, halved

1/2 carrot, thinly sliced

4 tiger prawns, with shells

Handful of dried anchovies, rehydrated

3 Tbsp Doenjang paste (fermented bean paste)

2 Tbsp Gochujang paste (hot pepper paste)

3 spring onions, cut and soaked in ice water to make curls

750 ml vegetable stock

1 Tbsp toasted sesame seeds, to sprinkle

1/2 green chilli, sliced (optional for extra heat)

Chopped coriander, to garnish


METHOD:

1) Heat 2 tablespoons of oil and gently saute the onion for 1-2 minutes until soften but not browned. Add the rehydrated anchovies and mushrooms, then saute for another minute; 

2) Add the other vegetables - sweetcorn shoots, courgettes, tomatoes and carrot, then saute for 2 minutes;

3) Add the vegetable stock and let it come to a gentle simmer, then add the Doenjang and Gochujang pastes. Mix well;

4) Simmer for 2 more minutes before adding the king prawns and spring onions. Cook until the prawns changed their colour;

5) Before serving, garnish with chopped coriander, toasted sesame seeds and sliced green chillies if you like it extra spicy. 

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