1.150 Haemul Jjigae

NOTE: This post was initially published on GMTD’s prior site and is now reposted on this site.  However, due to the unavailability of the original image file, the featured photo presented here is the low-resolution version downloaded from the prior site, hence the poor quality.  Thank you for your understanding.


4 (Fri) June 2010

Haemul Jjigae (WHAT)


by me

at Palhyeon Camp (WHERE)

-Namyangju, Gyeonggi, Korea-

with the Family, KJA’s family

Haemul jjigae is any Korean seafood (haemul) stew (jjigae).  Typically includes a mix of seafoods, such as fish, fish roe, fish innards, clams, shrimp, squid, plus onions, mushrooms, radish, tofu, in a spicy broth.


Shopping at E-Mart for this trip the night before, near closing time, the supermarket was offering read-to-cook packages for haemul jjigae at reduced prices.

I should’ve known better than to buy seafood on sale, and then to leave it out in the summer air for hours before getting around to cooking it.  Smelled a bit iffy, so we dumped it.

Fortunately, we had other things to eat, as we always do – camping in Korea is all about the gluttony in the outdoors.


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