Korean Radish and Salted Shrimp Stew
This understated jjigae simmers julienned radish with salted shrimp (saeujeot) and red pepper flakes, drawing a surprising depth of flavor from minimal ingredients. The fermented shrimp paste infuses the radish with concentrated umami, while gochugaru adds color and heat. Tofu, green onion, and garlic round out the pot. Despite its simplicity, the fermented kick from the saeujeot makes the broth remarkably full-bodied.
Adjust Servings
Instructions
- 1
Cut radish into thin squares, season with salted shrimp and pepper flakes.
- 2
Sauté radish, add water and bring to boil.
- 3
Add tofu, green onion, garlic and simmer.
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