Spicy Crab Stew
Autumn’s Delight: A Savory and Refreshing Spicy Crab Stew
Savor the taste of autumn with this delicious Spicy Crab Stew, a true delicacy from the West Sea coast. Made with the freshest, in-season crabs, this stew boasts a rich, savory, and incredibly refreshing broth even with simple preparation. It’s the perfect hearty and satisfying dish for a cool evening meal. Highly recommended for your next dinner menu!
Crab Stew Ingredients- 2 large fresh crabs, full of roe (large size)
- 1/2 block firm tofu
- 1/3 zucchini
- 1/2 onion
- 1 stalk green onion (about 6cm length)
- 1 piece Korean radish (about 4cm thick)
- 1 Cheongyang pepper (spicy Korean chili)
- 1 red chili pepper
Spicy Seasoning for Crab Stew- 7 cups anchovy broth
- 2 Tbsp homemade soybean paste (doenjang)
- 1 Tbsp store-bought soybean paste (doenjang)
- 1 Tbsp tuna extract (fish sauce)
- 1 Tbsp minced garlic
- 1 Tbsp red chili flakes (gochugaru)
- 7 cups anchovy broth
- 2 Tbsp homemade soybean paste (doenjang)
- 1 Tbsp store-bought soybean paste (doenjang)
- 1 Tbsp tuna extract (fish sauce)
- 1 Tbsp minced garlic
- 1 Tbsp red chili flakes (gochugaru)
Cooking Instructions
Step 1
1. Gently scrub the crabs under running water using a brush to clean the shells. 2. Trim the sharp tips off the crab legs with scissors. 3. Carefully open the crab’s carapace, remove and discard the spongy gills and the digestive sac (stomach). 4. Cut the crab bodies into 2 or 4 pieces for easier eating.
Step 2
1. Slice the zucchini into round, coin-like pieces (about 0.7cm thick). 2. Slice the Cheongyang pepper and red chili pepper diagonally to add a spicy kick and vibrant color. 3. Thinly slice the onion. 4. Cut the green onion into 4cm lengths, making a lengthwise slit for better flavor release.
Step 3
Slice the Korean radish into thin, half-moon shapes (like thinly sliced pears).
Step 4
Cut the tofu into large, bite-sized cubes.
Step 5
1. In a pot, combine 7 cups of water, 1 anchovy broth pack, and the sliced Korean radish. Bring to a boil to create the anchovy broth base. 2. Once boiling, reduce heat and simmer for about 6 minutes to deepen the flavor. Then, remove and discard the broth pack.
Step 6
Whisk the homemade soybean paste and store-bought soybean paste into the anchovy broth until fully dissolved, ensuring there are no lumps.
Step 7
Once the soybean paste broth begins to simmer, add the sliced zucchini, onion, and green onion. Cook until the vegetables are tender and have released their flavors.
Step 8
Stir in 1 tablespoon of tuna extract to enhance the umami flavor of the broth.
Step 9
Add 1 tablespoon of red chili flakes (gochugaru) for a pleasant spicy warmth.
Step 10
Finally, stir in 1 tablespoon of minced garlic for a pungent aroma and flavor.
Step 11
When the broth returns to a boil, carefully add the prepared crab pieces. Ensure the crabs are submerged in the broth to cook evenly.
Step 12
Once the crabs turn bright red and the meat appears cooked through, add the cubed tofu and the sliced Cheongyang and red chili peppers.
Step 13
Allow the stew to simmer for a few more minutes for all the flavors to meld together, then turn off the heat.
Step 14
Serve the hot, steaming pot of Spicy Crab Stew directly to the table and enjoy! This comforting and refreshing soup is the perfect accompaniment to a bowl of rice.
