Korean Young Napa Cabbage & Salted Shrimp Stew
This jjigae gets its savory punch from salted shrimp (saeujeot) instead of the more common doenjang or gochujang. Young napa cabbage, potato, and zucchini simmer in rice-rinse water, absorbing the fermented shrimp's concentrated brininess. Gochugaru adds color and heat, while Cheongyang chili and green onion bring sharpness. The salted shrimp acts as both seasoning and umami source, producing a broth that is intensely savory without being heavy.
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Instructions
- 1
Cut young napa into 5 cm pieces; slice potato and zucchini into thick half-moons.
- 2
Add rice-rinse water to a pot and boil potato first for 8 minutes.
- 3
Season with salted shrimp and garlic, then dissolve chili flakes into the broth.
- 4
Add napa and zucchini; simmer 7 more minutes to draw out vegetable sweetness.
- 5
Add Cheongyang chili and cook 2 minutes for extra heat.
- 6
Finish with green onion for 1 minute, adjust seasoning, and serve.
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