Korean Gaji Saewoo Jjigae (Eggplant Shrimp Stew)

Quick answer

Total time: 31 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

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.

Ingredients (2 servings)

Ingredient	Amount	Unit
eggplant	220	g
medium shrimp	180	g
onion	80	g
gochujang	1	tbsp
Korean chili flakes	1	tsp
minced garlic	1	tsp
tuna fish sauce	1	tsp
water	700	ml
perilla oil	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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.
2

Heat

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.
3

Heat

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.
4

Control

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.
5

Control

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.
6

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Perilla oil and spicy gochujang broth permeate eggplant in gaji-saewoo-jjigae.
Finish cue: 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.
Avoid this: 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.