Naengi Gul Jjigae (냉이굴찌개)
A 2-serving naengi oyster stew with auto-scaling for seasonal flavor.
Instructions
- 1
Trim dirt from naengi roots, wash thoroughly, and cut into 4 cm lengths.
- 2
Rinse oysters gently in salted water and drain well.
- 3
Boil stock with radish for 6 minutes, then dissolve soybean paste.
- 4
Add chili flakes and garlic, then simmer 3 more minutes to build flavor.
- 5
Add tofu and oysters and cook on low heat for 4 minutes.
- 6
Add naengi and green onion, simmer just 2 minutes, and serve immediately.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Doenjang Jjigae (Soybean Paste Stew)
Doenjang jjigae is a home-style stew built on earthy fermented soybean paste. Tofu and vegetables create a gentle, savory depth.
Zucchini Pork Stew
Aehobak-jjigae is a spicy Korean zucchini and pork stew with a savory-red broth and sweet vegetable aroma.
Monkfish Spicy Stew
Agwi-tang-jjigae is a spicy Korean monkfish stew with radish and bean sprouts in a refreshing seafood broth.