Flavorful Crab Stew with Fresh Seasonal Crabs
In autumn, a sweet and savory crab stew is just perfect!
This time of year, crabs are full of delicious meat, making them perfect for a hearty stew! When cooked, the naturally sweet broth and the joy of picking out tender crab meat are truly satisfying. If you’re wondering what to make for dinner tonight, how about a comforting crab stew? It’s a dish that brings both delightful flavors and a fun dining experience to your table.
Crab Stew Ingredients- 5 fresh crabs
- Radish, appropriate amount
- Zucchini, appropriate amount
- Mushrooms, appropriate amount
- Scallions, appropriate amount
- Napa cabbage, appropriate amount
Seasoning Paste- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- Pinch of salt (for seasoning)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- Pinch of salt (for seasoning)
Cooking Instructions
Step 1
First, wash the fresh crabs thoroughly under running water. Carefully separate the top shell, then remove the innards and gills from the body. Cut the crab into bite-sized pieces (usually in half is good). Trim any sharp edges with scissors for safer handling.
Step 2
Peel the radish and slice it thinly into half-moon shapes, about 0.5cm thick. Place the sliced radish at the bottom of the pot. Boiling the radish will add a refreshing sweetness to the broth.
Step 3
Add 2 tablespoons of doenjang to the pot with the radish and pour in just enough water to cover. Stir well to dissolve the doenjang. Bring to a simmer over medium heat and cook for about 5-7 minutes, or until the radish becomes semi-translucent. This step helps to draw out the natural sweetness of the radish into the broth.
Step 4
While the radish is cooking, prepare the other vegetables. Slice the zucchini into half-moon shapes, remove the stems from the shiitake mushrooms and slice the caps. Cut the napa cabbage into bite-sized pieces. Slice the scallions diagonally. Feel free to add other favorite vegetables like crown daisy or water parsley.
Step 5
Once the radish is partially cooked in the broth, add the prepared crabs. Boiling over high heat will help release the crab’s delicious essence into the soup.
Step 6
As the broth starts to boil with the crabs, add the remaining seasoning ingredients: 1 tablespoon of gochujang, 2 tablespoons of gochugaru, and 1 tablespoon of minced garlic. Stir them in to combine. Simmering after adding these seasonings will enhance the umami flavor of the crab stew.
Step 7
Finally, add the vegetables that cook quickly, such as zucchini, mushrooms, and napa cabbage, and let it simmer briefly. Avoid overcooking, as the vegetables can become mushy. Add the sliced scallions towards the end to preserve their fresh aroma. The stew should be ready in just a few more minutes.
Step 8
Taste the broth and season with soy sauce or salt if needed. For a spicier kick, you can add a few slices of Cheongyang chili peppers. Serve the hot crab stew in bowls and enjoy this delightful meal!
