Seafood Doenjang Jjigae

Ingredients

• 1 cup assortment of seafood (I used a few small clams, 1/2 squid, and 5 medium shrimp)
• 8 to 10 ounces tofu
• 1/2 medium zucchini
• 3 to 4 mushroom caps
• 1/4 medium onion
• 3 ounces Korean radish (mu)
• 1 chili pepper (green or red)
• 1 to 2 scallions
• 3 cups of anchovy broth or water (see note)
• 2 tablespoons doenjang (Korean soybean paste)
• 1 teaspoon gochugaru (Korean chili pepper flakes)
• 1 teaspoon minced garlic
• 1 teaspoon vinegar

Instructions

1. 1

   Rinse and scrub the clams. Place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand. Clean the squid, and cut into bite size pieces. Clean the shrimp.

2. 2

   Cut the tofu into 1/2-inch thick bite size slices. Cut the zucchini, onion, mushrooms, and radish into bite size pieces. Roughly chop the scallion, and thinly slice the chili pepper.

3. 3

   Add the anchovy broth (or rice water or plain water), soybean paste and gochugaru to a small pot. Stir well to dissolve the soy bean paste. Add the radish and onion. Bring it to a boil over medium high heat, and cook for 3 to 4 minutes.

4. 4

   Add the tofu, zucchini, mushroom, chili pepper and garlic. Boil for an additional 2 minutes.

5. 5

   Add the seafood, starting with the clams. Cook for another 2 to 3 minutes or until the clams are open. Stir in the vinegar, and throw in the scallion. Cook for another minute or two.