Salmon Jjigae Stew
Craving a deep, complex flavor with minimal prep? This one-pot stew is your cozy night out.
When the day feels long and you just want a hug in a bowl, this salmon jjigae is the answer. It combines the buttery richness of salmon with a spicy, savory broth that warms you from the inside out. Don't let the 'stew' label intimidate you—it's mostly about letting the ingredients simmer together in one pot. You get deep, complex flavors without spending hours over a hot stove. It’s hearty, comforting, and honestly feels like a gourmet meal even though it takes very little effort to pull off.
Ingredients
- 8 oz salmon fillet — cut into large chunks
- 1 unit onion — large, sliced
- 2 unit green onions — chopped
- 1 cup shiitake mushrooms — sliced
- 1 tsp gochugaru — Korean red chili flakes
- 1 tbsp minced garlic — about 3 cloves
- 1 tsp ginger — freshly grated
- 2 cup vegetable broth — or water with a pinch of salt
- 1 tbsp soy sauce
- 1 tsp sesame oil
Method
- 1 In a medium pot or heavy-bottomed dutch oven, combine the onion, mushrooms, garlic, ginger, and gochugaru. Sauté over medium heat for 3-4 minutes until fragrant.
- 2 Pour in the vegetable broth, soy sauce, and sesame oil. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 3 Carefully nestle the salmon chunks into the bubbling broth. Simmer gently for another 6-8 minutes until the fish is opaque and flakes easily.
- 4 Stir in the green onions and season with extra salt or pepper if needed. Serve hot in deep bowls.
Variations
- Tofu Twist — Replace the salmon with 14 oz of firm tofu cubes for a hearty vegetarian version.
- Extra Veggie Boost — Add a handful of baby spinach or sliced zucchini during the final 2 minutes of simmering.
Notes
If you can't find gochugaru, a pinch of cayenne pepper mixed with a bit of smoked paprika provides a similar kick.
Equipment that helps
- Large Pot — Allows you to simmer everything in one vessel for easy cleanup.
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