Korean Gaji Saewoo Jjigae (Eggplant Shrimp Stew)
Quick answer
Gaji-saewoo-jjigae is a spicy Korean stew of eggplant and shrimp simmered in a gochujang-based broth seasoned with perilla oil and tuna fish sauce.
What makes this special
- Perilla oil and spicy gochujang broth permeate eggplant in gaji-saewoo-jjigae.
- Gochujang base stir-fried in perilla oil permeates eggplant so every bite bursts with spiced broth
- One teaspoon of tuna fish sauce amplifies shrimp umami adding a seafood layer to the gochujang broth
Key ingredients
Core cooking flow
- 1 Slice 220g of eggplant into 1.5cm thick pieces on the bias to maximize the s...
- 2 Remove the heads and shells from 180g of medium shrimp, devein them by makin...
- 3 Add 1 teaspoon of perilla oil to a pot and sauté the sliced onions with 1 te...
Gaji-saewoo-jjigae is a spicy Korean stew of eggplant and shrimp simmered in a gochujang-based broth seasoned with perilla oil and tuna fish sauce. The vegetables and shrimp are stir-fried in perilla oil first to develop fragrance, then water is added and the whole pot brought to a boil. Eggplant cut in thick lengthwise slices or on the bias presents a large surface area that soaks up the spicy, savory broth, so each bite releases a burst of liquid from inside the softened flesh. The shrimp cook quickly and contribute a sweet, briny flavor that lifts the fermented chili paste. Tuna fish sauce adds depth and umami without any fishy edge, and the perilla oil's distinctive nutty fragrance runs through the entire broth. The soft, yielding eggplant and the firm, springy shrimp create a textural contrast in each bowl, and the characteristic sweetness built into gochujang-based broths makes this a summer dish that stimulates appetite even in the heat.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 220g of eggplant into 1.5cm thick pieces on the bias to maximize the surface area for absorption, and cut 80g of onion into thin 0.5cm strips for even cooking.
- 2Heat
Remove the heads and shells from 180g of medium shrimp, devein them by making a shallow slit along the back, then rinse under cold water and drain them thoroughly before cooking.
- 3Heat
Add 1 teaspoon of perilla oil to a pot and sauté the sliced onions with 1 teaspoon of minced garlic for 1 minute until the onions turn translucent and release a nutty fragrance.
- 4Control
Stir in 1 tablespoon of gochujang and 1 teaspoon of chili flakes, then sauté over low heat for 30 seconds to release the oils and blend the flavors without burning the spicy paste.
- 5Control
Pour in 700ml of water and add the prepared eggplant, bring to a boil over high heat, then reduce to medium and simmer for 8 minutes until the eggplant pieces are tender.
- 6Control
Add the prepared shrimp and 1 teaspoon of tuna fish sauce, then simmer for an additional 3 to 4 minutes until the shrimp turn pink and the broth develops a deep savory flavor.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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