Korean Gaji Saewoo Jjigae (Eggplant Shrimp Stew)

Name: Korean Gaji Saewoo Jjigae (Eggplant Shrimp Stew)
Prep time: 14 min
Cook time: 17 min
Total time: 31 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

Quick answer

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

About this dish

Eggplant cut into wide bias slices drinks up the gochujang broth and releases a mouthful of spicy liquid with each bite.

The chili paste and flakes need only about 30 seconds over low heat and scorch if left longer.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.