Spicy and Refreshing Flower Crab Doenjang Jjigae Recipe
Flavorful Doenjang Jjigae Made with Frozen Flower Crabs
Introducing a rich and savory doenjang jjigae recipe, simmered with frozen flower crabs and seasonal, plump clams. The harmony of fresh seafood and soybean paste is exquisite, offering a hearty flavor that rivals any side dish. This seafood doenjang jjigae, simmered to perfection in a ttukbaegi (earthenware pot), is a true rice thief!
Main Ingredients
- 1 frozen flower crab
- 150g clams
- 1/4 block firm tofu (85g)
- 60g squid
Cooking Instructions
Step 1
First, the crucial step of purging the clams is important. Rinse the fresh clams under running water, then place a spoon inside and cover them with a black plastic bag to create darkness. Leaving them like this for about 2 hours will cause the clams to expel grit, resulting in a much cleaner broth.
Step 2
Fully thaw the frozen flower crabs. Remove the shell and clean them thoroughly. The roe inside the crab can be set aside to add a richer flavor. Remove the gills and cut the crab into bite-sized pieces.
Step 3
This is the stage of preparing delicious ingredients. These generous components will make the flower crab doenjang jjigae even more flavorful.
Step 4
Now, let’s prepare the vegetables. Chop the scallions (25g), napa cabbage leaf (25g), onion (1/6, 40g), Korean radish (70g), baby king oyster mushrooms (25g), cheongyang peppers (2, 25g), firm tofu (1/4 block, 85g), and the prepared squid (60g) into similarly bite-sized pieces.
Step 5
Arrange the prepared vegetables, tofu, and squid attractively in the ttukbaegi (earthenware pot) for the stew. On top, add 1.5 tablespoons of homemade doenjang and the chopped cheongyang peppers.
Step 6
Now it’s time to add the broth that will give the stew its deep flavor. The broth I always make myself is simmered with ingredients like scallions, onions, radish, kelp, shiitake mushrooms, anchovies, and dried pollock. Pour 3 cups (approx. 600ml) of the prepared broth into the ttukbaegi.
Step 7
If you’d like to enhance the umami, add 1/3 tablespoon of sugar. Sugar acts as a natural flavor enhancer, making the doenjang jjigae taste smoother and richer. However, you can omit this if you prefer.
Step 8
Once the broth begins to boil, add the prepared flower crabs. The delicious aroma will start to fill the air from this point.
Step 9
As the crabs cook, skim off any foam that forms. This will ensure a clear and clean broth, making the stew even more enjoyable.
Step 10
To add a tempting color to the stew, stir in 1 tablespoon of gochugaru. The doenjang jjigae will now start to bubble away deliciously.
Step 11
Finally, add the purged clams and simmer for a little longer. Once the clams begin to open, turn off the heat and transfer the ttukbaegi to the table. The residual heat will perfectly cook the clams, deepening the broth’s flavor.
