Sae-woon-myeon Jjigae

Name: Sae-woon-myeon Jjigae
Cuisine: South Korea
Ingredients: 1 cup Dried Anchovies; 1 cup Korean Radish; 2 tbsp Sesame Oil; 2 tbsp Gochujang; 1 tsp Korean Chili Flakes; 2 cloves Garlic; 1/4 cup Green Onion; 6 pieces Salted Shrimp; 1 cup Fish Cake; 2 cups Water

A recipe from South Korea.

🇰🇷 South KoreaquickMealbudgetFriendlyonePotlowSodium

Nutrition (per serving)

420Calories

20 gProtein

40 gCarbs

15 gFat

5 gSugar

900 mgSalt

Ingredients

1 cup Dried Anchovies
1 cup Korean Radish
2 tbsp Sesame Oil
2 tbsp Gochujang
1 tsp Korean Chili Flakes
2 cloves Garlic
1/4 cup Green Onion
6 pieces Salted Shrimp
1 cup Fish Cake
2 cups Water

Method

Heat sesame oil in a heavy pot over medium-high until shimmering, about 2 minutes, then add gochujang and cook stirring occasionally until fragrant, 1-2 minutes.
Add dried anchovies, Korean radish, Korean chili flakes, garlic, and green onion to the pot, and cook for 5 minutes, stirring occasionally.
Add salted shrimp, fish cake, and water to the pot, and bring to a boil, then reduce heat to low and simmer for 10 minutes.
Use a slotted spoon to remove anchovies and radish from the pot, and set aside.
Purée the soup with an immersion blender or regular blender until smooth.
Return the anchovies and radish to the pot, and simmer for an additional 5 minutes.
Serve hot, garnished with green onion and sesame seeds.