Hearty and Spicy Crab Soybean Paste Stew
#SeasonalFood #CrabStew #SteamedCrab #EasyCrabRecipes
Introducing a recipe for a deeply flavorful and refreshing crab soybean paste stew, along with a method for steaming crabs without any fishy odor. Discover the secrets to bringing out the true deliciousness of seasonal crabs!
Crab Stew Broth Ingredients- 1 cup dried anchovies
- 1/2 stalk green onion
- 1/2 onion
- 1/4 Korean radish
- 1 tsp natural seasoning
- 2 green onion roots
- 3 shiitake mushroom stems
- 2 shrimp heads
Crab Stew Ingredients- 2 crabs
- 1 king oyster mushroom
- 1 bundle enoki mushrooms
- 1 bundle crown daisy
- 10 cups broth
- 4 Tbsp soybean paste
- 1 Tbsp anchovy sauce
- 2 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- A little minced ginger
- 2 Tbsp cheongju (rice wine)
Steamed Crab Ingredients- 1 crab
- 2 Tbsp cheongju (rice wine)
- 2 crabs
- 1 king oyster mushroom
- 1 bundle enoki mushrooms
- 1 bundle crown daisy
- 10 cups broth
- 4 Tbsp soybean paste
- 1 Tbsp anchovy sauce
- 2 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- A little minced ginger
- 2 Tbsp cheongju (rice wine)
Steamed Crab Ingredients- 1 crab
- 2 Tbsp cheongju (rice wine)
Cooking Instructions
Step 1
First, let’s make the crab stew broth, which is key to its deep and refreshing flavor. In a pot, combine the onion, green onion, dried anchovies, and Korean radish. Place the green onion roots, shiitake mushroom stems, and natural seasoning into a soup bag. Add plenty of water and bring it to a boil to let the ingredients infuse. This broth can also be used for other stews like kimchi jjigae, and it’s great to keep refrigerated for future use in various soup dishes.
Step 2
While the broth is simmering, prepare the other ingredients for the crab stew. Slice the king oyster mushroom thinly into strips. If you don’t have king oyster mushrooms, you can skip this step.
Step 3
Once the broth is ready, add minced garlic, minced ginger, cheongju, red pepper flakes, and soybean paste. Stir well to dissolve any clumps and bring it to a simmer. Remove the soup bag with the aromatics, but keep the other broth ingredients in the pot.
Step 4
Prepare the enoki mushrooms and crown daisy, which add more flavor to the crab stew. Trim the roots of the enoki mushrooms and separate the strands. Wash the crown daisy thoroughly and cut it into 2-3 pieces. These will be added at the very end.
Step 5
Here we have three fresh, plump autumn crabs. (The crabs in the photo are two males and one female. Autumn crabs may not have roe, but they are known for their substantial meat.) The first step is to clean them properly. Remove any netting or bands attached to the crabs. Then, thoroughly scrub away any dirt or debris, paying attention to the areas between the legs. Using a brush or scrubber can help remove stubborn bits. (Quick tip: Male crabs have a long, narrow apron on their underside, while female crabs have a wider, more rounded apron.)
Step 6
Add two of the cleaned crabs to the boiling broth. As they cook, they will gradually turn a vibrant red color. Skim off any foam that rises to the surface during cooking for a cleaner taste.
Step 7
The remaining crab will be steamed separately for a delicious crab steam dish. Place the crab in a steamer basket along with 2 tablespoons of cheongju and a little water. Cover and bring to a boil over high heat. Once the water is boiling vigorously, flip the crab so that its shell side is down, and steam it. This method helps to eliminate any fishy odor and prevents the meat from falling out, resulting in moist and tender steamed crab.
Step 8
The crab is cooked when it turns a vibrant red and the flesh becomes opaque. For one crab, steaming for about 10 to 15 minutes should be sufficient.
Step 9
The crab stew is nearing completion. Now, add the sliced king oyster mushrooms to the stew and cook them until tender. (Feel free to omit if you don’t have them.)
Step 10
While the crab stew is simmering, the steamed crab is ready! Let it cool slightly. It’s perfectly cooked when it’s a bright red color and the meat inside is opaque white.
Step 11
If you’re not eating the steamed crab immediately, store it in the refrigerator. Steaming and then refrigerating preserves its freshness for longer. Raw crabs can spoil quickly in the fridge, so if you plan to keep them for a while, freeze them. If you intend to eat them the next day, steaming them first and then refrigerating is the best option.
Step 12
Adjust the final seasoning of the crab stew with anchovy sauce. After simmering with soybean paste and red pepper flakes, taste the broth and add anchovy sauce if needed to reach your desired saltiness. Add the crown daisy and enoki mushrooms, cooking just until they wilt slightly. It’s best to reserve a small portion of the greens to garnish the stew just before serving. Once they’ve wilted a bit, turn off the heat and transfer the stew to a serving pot right before eating.
Step 13
Just before serving, transfer the crab stew to a small pot or a traditional Korean hot pot. Artfully arrange the reserved crown daisy and enoki mushrooms on top. Briefly reheat to serve. This not only makes the stew look more appetizing but also enhances its aroma and flavor. Serving it hot adds to the overall dining experience.
Step 14
Serve the stew piping hot right at the table for a delicious, savory, and slightly spicy crab soybean paste stew! The residual heat will perfectly cook the enoki mushrooms and crown daisy. Enjoy the crown daisy and enoki mushrooms dipped in a side of wasabi soy sauce for an extra kick. Enjoy a hearty crab meal tonight!
