Savory and Refreshing Doenjang Crab Stew
#WarmingUpColdBodies with Hearty Crab Stew #RichandRefreshingCrabStewFlavoringwithDriedShrimpandDoenjang
A refreshing and savory crab stew made with a broth of dried shrimp and anchovies, seasoned with doenjang (Korean soybean paste). Enjoying it as a crab stew ramen at the end makes for a perfect meal!
Crab Stew Ingredients- 4 fresh blue crabs
- 1 piece (approx. 5cm) of radish
- 1/2 onion
- 1.5 stalks of green onion
- A little zucchini
- 2 cups mushrooms (shiitake, oyster, enoki, etc., according to preference)
- 1 Tbsp minced garlic
- 1/3 cup dried shrimp
- 1 pack natural seasoning mix (or anchovy-kelp pack)
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp soup soy sauce (guk-ganjang)
- 1 tsp cheongju (rice wine, or cooking wine/soju)
Crab Stew Ramen Ingredients- Leftover crab stew broth
- Picked crab meat
- 1 bowl bean sprouts
- 1 packet ramen noodles
- Leftover crab stew broth
- Picked crab meat
- 1 bowl bean sprouts
- 1 packet ramen noodles
Cooking Instructions
Step 1
First, prepare the refreshing broth. Place dried shrimp and the natural seasoning pack (or anchovy-kelp) into a stock bag and simmer to create a flavorful broth.
Step 2
Prepare the radish. Slicing it into about 2cm thick pieces should be sufficient. Radish adds a refreshing sweetness to the stew.
Step 3
Prepare the green onions. I’ve prepared a generous amount. Green onions add sweetness and a refreshing taste to stews. Use 1.5 stalks of green onion. Also, prepare 2 green chili peppers for a bit of heat.
Step 4
I’ve also prepared mushrooms. Any type of mushroom works well; shiitake, oyster, or enoki mushrooms are all great choices. I used oyster mushrooms today.
Step 5
Prepare 1/2 onion and a small piece of zucchini.
Step 6
Julienne the radish. Thinly julienned radish will infuse its flavor into the broth more quickly.
Step 7
Simmer the dried shrimp and natural seasoning mix in a stock bag to create the broth. This step deepens the flavor of the soup.
Step 8
Pour a generous amount of water into a pot and add the prepared onion. Let the onion’s sweetness infuse into the broth.
Step 9
Add the roughly chopped green onions. This will allow their fragrant aroma to meld into the broth.
Step 10
Once the water with green onions and onion comes to a rolling boil, reduce the heat to medium and let it simmer further. This allows the flavors of the ingredients to fully develop.
Step 11
While the broth is simmering, slice the prepared zucchini into bite-sized pieces.
Step 12
Add 1-2 teaspoons of cheongju (rice wine) to the boiling broth. This helps to eliminate any fishy smell from the crabs and makes the broth cleaner.
Step 13
Prepare the crabs. I used fresh crabs that were already partially cleaned from the market. Gently rinse them under running water, being careful not to damage the meat by letting the water flow over the shells. This cleans the shells while preserving the delicate crab meat.
Step 14
Once the broth is boiling vigorously, reduce the heat to medium and simmer. Skim off any foam that rises to the surface to keep the broth clear and clean. The broth is ready when it develops a slightly golden hue.
Step 15
When the broth is ready, remove and discard the stock bag containing the dried shrimp and natural seasoning.
Step 16
Add 2 tablespoons of doenjang to the strained broth and whisk until well dissolved. Stir until the doenjang is fully incorporated into the soup.
Step 17
Add 1 tablespoon of minced garlic for a classic Korean flavor.
Step 18
Add 1 tablespoon of gochugaru for a hint of spiciness and a beautiful color. Finally, add 1.5 tablespoons of soup soy sauce to season. At this point, you will have a savory, mild, yet rich crab stew.
Step 19
Continue to simmer, stirring occasionally, to allow the flavors to meld. Let it simmer long enough for the soup to develop its deep flavor.
Step 20
Now, carefully add the prepared crabs to the pot. Gently place them in to avoid breaking the meat. When stirring, wait until the crabs are sufficiently cooked before doing so.
Step 21
Finally, add the mushrooms, chili peppers, and zucchini. Simmer until the flavors from the crabs and vegetables have richly infused into the broth. The crabs are fully cooked when their shells turn a vibrant red, and the meat transitions from translucent to opaque white.
Step 22
You’ll notice the color of the broth significantly deepens from its initial state. The infusion from the vegetables and mushrooms, combined with the rich essence of the crab, creates a darker, more profound doenjang hue.
Step 23
Adjust the final seasoning with soup soy sauce. It’s best to season after the flavors have fully developed. After adding the soup soy sauce and simmering briefly, taste and add a pinch of salt if needed. Be mindful that adding too much soup soy sauce can alter the color of the broth. I found the stew perfectly seasoned with just doenjang and soup soy sauce, so I didn’t add any extra salt.
Step 24
The crab shells are turning a deep orange as they cook, and the roe is also becoming plump and delicious. It’s almost ready now, and the broth has become even richer.
Step 25
Finally, the savory and refreshing doenjang crab stew is ready! It’s the perfect dish to warm you up on a chilly evening.
Step 26
Serve the stew with generous portions of crab, broth, and the refreshing radish that adds sweetness. This hearty crab stew is the perfect way to unwind and recharge on a cool autumn evening with its significant temperature variations.
Step 27
Now, carefully pick the meat from the remaining crab parts. This tip was shared on ‘Tasty Guys’ and makes enjoying crab stew ramen even more delicious.
Step 28
The broth is already richly flavored, so we’ll discard the crab shells (after picking the meat) and add only the ramen seasoning packet. Skip the powder soup base, as the broth is flavorful enough on its own.
Step 29
Add a generous amount of bean sprouts to the broth for extra freshness. Cover the pot and let the bean sprouts cook until tender.
Step 30
Once the broth is boiling and the bean sprouts are cooked, add the ramen noodles. Since we’ve added plenty of bean sprouts, using just one packet of ramen helps maintain the broth’s rich consistency.
Step 31
Cook the ramen, gently separating the noodles as they boil. This ensures the noodles are perfectly chewy and delicious.
Step 32
Ladle a generous serving of bean sprouts, radish, and cooked ramen into a bowl, then pour the flavorful crab stew broth over it.
Step 33
Finally, garnish with the picked crab meat. Set aside any extra crab meat in a small dish to add to your noodles and radish between bites for an enhanced flavor experience. This is the exact tip shared on ‘Tasty Guys’!
