Recipes for the world's favorite Korean food. ! <br />In our 5th episode, we give two Korean favorites: Seafood doenjang-jjigae and kimchi-jjigae. <br />Easy and delicious jjigae dishes~! <br />Not to leave out the usual mission battle between the two chefs along with talks and useful information about Korean cuisines, stay tuned for the mouth-watering episode of seafood doenjang-jjigae and kimchi-jjigae by Two Chefs. <br /> <br />Recipe <br />1) Seafood doenjang-jjigae <br />1. Wash then soak the short-necked clams in 1ts of coarse saltwater for about 30 minutes, then rinse using a sieve. <br />2. Cut the end of the stalked sea squirt, then rinse in running water using a wicker basket. <br />3. Prepare shrimp by removing their legs and guts. <br />4. Slice zucchini into 1.5cm cubes. <br />5. Rip the oyster mushrooms in half. <br />6. Slice the tofu into 1.5cm cubes. <br />7. Chop green onions long and thin. <br />8. Boil 3 cups of water with the clams for about 5 minutes to make a broth. <br />9. Use 1.5Ts doenjang, 2ts red chili powder, 2ts minced garlic, 1Ts onion concentrate for the seasoning. <br />10. Add the seasoning, sea squirt and shrimp to the broth and cook 2-3 minutes. <br />11. Add the tofu and peppers, then boil 2-3 minutes over high heat. <br />12. Pour the stew in an earthen pot and top it off with some green onions. <br /> <br />2) kimchi-jjigae <br />1. Wipe off some of the seasoning, then slice the cabbage kimchi 2cm wide and 5cm long. <br />2. Drain the blood from the pork, then slice it into 3cm squares that are 1cm thick. <br />3. Slice green onions 2cm long and 1cm thick, slantwise. <br />4. Add and mix 2ts red chili powder, 1Ts minced garlic, 2ts ginger concentrate, 1Ts onion concentrate, 2ts sesame oil and 1/8ts ground pepper for the seasoning. <br />5. Mix the pork, kimchi and seasoning and then let it marinate for about 10 minutes. <br />6. Use a 1/2 cup of water and fry the pork and kimchi for 5 minutes. <br />Add 3 1/2 cups of water and boil for about 30 minutes over medium heat. <br />7. Top it off with some green onions.
