StewsMedium
Nurungji Haemul Jjigae (Scorched Rice Seafood Stew)
Serves 4, this scorched-rice seafood stew auto-scales for steady broth body and texture.
Prep 18minCook 20min4 servings
nurungji stewseafood jjigaekorean seafood soupscorched rice recipefamily korean mealserves 4 stew
Instructions
- 1
Prep seafood and pat dry; cut vegetables into bite-size pieces.
- 2
Boil stock with chili flakes and garlic to build the base broth.
- 3
Add onion and zucchini; simmer 5 minutes for sweetness.
- 4
Add squid, shrimp, and clams; cook 5-6 minutes until done.
- 5
Add scorched rice and simmer 3 minutes to lightly thicken, then serve.
Tips
Add scorched rice near the end to avoid over-softening.
A tablespoon of rice wine helps remove seafood odor.
Nutrition (per serving)
Calories
320
kcal
Protein
24
g
Carbs
29
g
Fat
11
g
Adjust Servings
2servings
→
servings
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