Entree: North Korea – North Korean Coastal Cuisine – 새우젓 ➤ saeujeot (Brined small shrimp preserved and used as a savory seasoning and here prepared as a coastal shrimp-and-tofu stew)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 4 cloves garlic, minced, about 0.7 oz (20 g)
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 1 tbsp (8 g) Korean red pepper flakes (gochugaru), optional for color
- 4 oz (115 g) salted fermented shrimp (saeujeot)
- 1 lb (454 g) littleneck clams, scrubbed
- 14 oz (400 g) firm tofu, cut into 1-inch cubes
- 8 oz (225 g) napa cabbage, chopped
- 8 oz (225 g) Korean radish or daikon, peeled and thinly sliced
- 4 cups (960 ml) anchovy and kelp stock or light fish stock
- 2 tbsp (30 ml) soy sauce (or reduced-salt soy sauce)
- 1 tbsp (15 ml) toasted sesame oil
- 3 scallions (green onions), sliced, about 2 oz (60 g)
- 1 tsp (5 g) sugar (balances salt)
- Fresh ground black pepper to taste
- Steamed rice, for serving
Instructions
1. Prepare the stock: bring anchovy and kelp stock (or prepared fish stock) to a gentle simmer in a medium pot. Keep warm.
2. In a separate heavy pot or deep skillet, heat vegetable oil over medium heat. Add the onion and cook until soft, about 4–5 minutes. Add garlic and gochugaru (if using) and sauté 1 minute until fragrant.
3. Stir in the sliced radish and napa cabbage, then pour in the warm stock. Bring to a simmer and cook until the radish begins to soften, about 8–10 minutes.
4. Add the salted shrimp (saeujeot) in small spoonfuls, tasting as you go, since it is very salty. Stir to dissolve and infuse the broth. Add soy sauce and sugar to balance the flavor.
5. Add the clams and cover; cook until clams open, about 4–6 minutes. Discard any clams that do not open.
6. Gently add tofu cubes and warm through 2–3 minutes. Finish with toasted sesame oil, sliced scallions, and freshly ground black pepper.
7. Serve the stew hot with steamed rice, offering extra scallions or mild chili on the side.
