Korean Scorched Rice Seafood Stew
Nurungji haemul jjigae adds scorched rice crust to a seafood stew made with squid, shrimp, and clams in anchovy-kelp stock. As the nurungji softens in the bubbling broth, it thickens the liquid and contributes a toasty, nutty flavor. Zucchini and onion add sweetness, while gochugaru brings moderate heat. The combination of crunchy-then-chewy rice with briny seafood makes this a complete one-pot meal.
Adjust Servings
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.
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