1cupassortment of seafoodI used a few small clams, 1/2 squid, and 5 medium shrimp
8 to 10ouncestofu
3 to 4mushroom caps
1chili peppergreen or red
1 to 2scallions
3cupsof anchovy broth or watersee note
2tablespoonsdoenjang (Korean soybean paste)
1teaspoongochugaru (Korean chili pepper flakes)
Rinse and scrub the clams. Place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand. Clean the squid, and cut into bite size pieces. Clean the shrimp.
Cut the tofu into 1/2-inch thick bite size slices. Cut the zucchini, onion, mushrooms, and radish into bite size pieces. Roughly chop the scallion, and thinly slice the chili pepper.
Add the anchovy broth (or water), soybean paste and gochugaru to a small pot. Stir well to dissolve the soy bean paste. Add the radish and onion. Bring it to a boil over medium high heat, and cook for 3 to 4 minutes.
Add the tofu, zucchini, mushroom, chili pepper and garlic. Boil for an additional 2 minutes.
Add the seafood, starting with the clams. Cook for another 2 to 3 minutes or until the clams are open. Stir in the vinegar, and throw in the scallion. Cook for another minute or two.
Use the water used to rinse rice, ssal ddeum mul or anchovy broth for jjigae/stew. For anchovy broth, boil about 10 medium dry anchovies and one 3-inch square dried kelp in 4 cups of water for 10 minutes.