Jjigae En Cocotte

I've been contemplating on making Korean soup Jjigae for quite some time. The spicy soup boosts your energy up and improve your metabolism during the hot months. Make the soup ahead of time so you can ladle a small portion just for yourself, and use a small cocotte to cook the egg on top. A small cast iron pot of Jjigae just for you! 

Runny egg coats the seafood and tofu.

Jjigae En Cocotte

2 cups water 1 egg
1/2 cup frozen seafood. I had leftover frozen bits of various seafood; shrimp, mussels, squid, anything would do.  
1 package silken tofu
1 green onion
A few thin slices of ginger, minced
1 Tbsp gojujang paste
1 Tbsp miso paste
1/2 tsp Korean chili pepper
1/4 tsp sesame oil
Sprinkle white sesame seeds

Frozen seafood mix is convenient for many dishes. I stock them in freezer.

Gojujang and miso

Korean chili pepper

Make soup first. In a medium sauce pan, boil 2 cups of water, frozen sea food, green onions, ginger, sesame seeds, gojugang and miso paste. Add tofu. Taste the soup and see if it needs more paste or soy sauce. At this point add sesame oil and continue to cook. 

Make the soup in a sauce pan first.

Transfer to a cocotte and drop an egg.

In a small cocotte, ladle about 1/2 way with the hot soup. Make sure you put a little bit of everything in the cocotte! Gently crack an egg on top. In a toaster oven, bake for 5 minutes or until the egg is cooked to your liking. Garnish with green onions. Serve bubbling hot. 

Everything you want in a small pot.

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