Keto Spicy Seafood Stew (Haemul Jjigae)

Ingredients

• about 450 g Mixed Seafood (shrimp, mussels, clams, squid)
• 6 cups Beef Broth
• 1 cup Kimchi
• 1 block Tofu
• 1 medium Zucchini
• 1/2 medium Onion
• 2 stalks Green Onions
• 2 tablespoons Gochugaru (Korean Chili Powder)
• 3 cloves Garlic
• 1 tablespoon Soy Sauce (Gluten-Free Tamari)
• 1 teaspoon Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the 1 block of tofu into 2.54 cm cubes. Peel and thinly slice the 1/2 medium onion. Wash and thinly slice the 1 medium zucchini into half-moons. Wash and thinly slice the 2 stalks of green onions, separating the white parts from the green tops. Mince the 3 cloves of garlic.
2. 2In a large heavy-bottomed pot, combine the 6 cups of beef broth, 1 cup of kimchi, 2 tablespoons of gochugaru, the minced 3 cloves of garlic, and the 1 tablespoon of gluten-free tamari. Bring this mixture to a rolling boil over high heat, approximately 204.4°C (200°C).
3. 3Once boiling, reduce the heat to medium-low, approximately 150°C. Add the sliced 1/2 medium onion, the sliced 1 medium zucchini, and the cubed 1 block of tofu to the pot. Cover the pot and let it simmer for 10 minutes, allowing the vegetables to soften slightly.
4. 4Add the about 450 g of mixed seafood (shrimp, mussels, clams, squid) to the simmering stew. Increase the heat slightly to medium, approximately 162.8°C (160°C). Cook for 5 to 7 minutes, or until the shrimp turn pink and opaque, the mussels and clams have opened, and the squid is tender. Discard any mussels or clams that do not open.
5. 5Remove the pot from the heat. Stir in the 1 teaspoon of sesame oil. Ladle the hot stew into bowls. Garnish each serving with the sliced green tops of the 2 stalks of green onions. Serve immediately.

Substitutions

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