Korean Spicy Seafood Stew (Haemul Kimchee Chigae)

~This is the one and only dish that a boyfriend had ever taught me to make.  Not surprisingly, his mother was an amazing cook.  His chigae had great flavor, but was a college guy version with just the basic Spam and kimchi. Over the years, I’ve tweaked with it, using homemade stock and adding varieties of seafood containing boosts of flavor. It’s not the same as hers- nothing could ever compare to a memory of the first taste of something amazing; a rich, spicy, hearty, flavorful stew that warms the mouth and belly. Chigae is traditionally eaten with steamed rice. As with any stew, it is always better the next day and the day after.

Special equipment:

8qt stockpot

Ingredients:

1lb Penn Cove mussels- washed and beards removed

8oz jar oysters

1 jumbo squid- cleaned, gutted, and sliced (click for tips on handling)

14 oz medium firmtofu- cubed

12oz can Spam- cubed

2 cups Napa kimchee- diced

2/3 cup kimchee liquid

3 cups shrimp stock

2 cups water

1 medium onion- finely minced

5 cloves garlic- finely minced

1 tbsp gochujang

1 tsp beef flavored dashida

1 tsp vegetable oil

Directions:

1. Set pot on medium heat.  Spread oil evenly across surface. Gently brown spam pieces. Once spam begins to color, move aside from center of heat ring.
2. Add onions and cook for about 1-2min or when it begins to caramelize.
3. Add kimchee and cook for 1-2min. Mix contents thoroughly.
4. Add garlic and dashida and toss for about 10 seconds.
5. Add shrimp stock, water, and kimchee liquid. Gently stir in gochujang.
6. Lower heat to medium low and cover. Let simmer for about 30-45min.
7. Add oysters, mussels, and squid. Cover and let simmer for 10-15min.
8. Taste and adjust if necessary with additional gochujang if you prefer spicier or dashida for a bit more flavor and salt. Keep in mind that this stew is traditionally eaten with rice so it is supposed to be boldly flavored.
9. Serve immediately with steamed rice.