Sweet and Savory Baby Napa Cabbage Crab Stew
Crab Stew with Baby Napa Cabbage (No Radish), Kid-Friendly Recipe
Instead of the refreshing taste from radish, this crab stew made with baby napa cabbage offers a sweet and savory depth of flavor that even children will enjoy. It’s a stew perfect for the whole family, as picky eaters often find it agreeable. Create a special meal with simple ingredients!
Main Ingredients- 1 pack frozen crab (cleaned)
- 8 leaves baby napa cabbage
- 1 onion
- 1/3 zucchini
- 2 bunches perilla leaves (enough for one wrap)
Seasoning Ingredients- 2 liters water (8 cups)
- 3 Tbsp ‘Dadam’ Doenjang (soybean paste)
- 4 Tbsp tuna extract (or anchovy sauce)
- 2 Tbsp minced garlic
- 1 1/2 Tbsp Gochugaru (Korean chili powder, fine)
- A pinch of black pepper powder
- 1 cup soju (to remove crab fishiness)
- 2 liters water (8 cups)
- 3 Tbsp ‘Dadam’ Doenjang (soybean paste)
- 4 Tbsp tuna extract (or anchovy sauce)
- 2 Tbsp minced garlic
- 1 1/2 Tbsp Gochugaru (Korean chili powder, fine)
- A pinch of black pepper powder
- 1 cup soju (to remove crab fishiness)
Cooking Instructions
Step 1
First, let’s defrost the frozen crab. Place the frozen crab in a large bowl and pour in 1 cup of soju. Let it sit for about 10 minutes; this will defrost the crab and remove any unpleasant odors. While the crab is defrosting, prepare the vegetables. Wash the perilla leaves thoroughly and thinly slice them about 1cm wide. Peel and thinly slice the onion into strips about 0.5cm thick. Cut the zucchini in half lengthwise, then slice it thinly on a diagonal, about 0.5cm thick. Chop the baby napa cabbage into bite-sized pieces, about 3-4cm in length. If you’re using pre-minced garlic, have it ready.
Step 2
For added fragrance, wash the perilla leaves clean and thinly slice them into about 0.5cm widths. The unique aroma of perilla leaves will further enhance the flavor of the crab stew.
Step 3
To add sweetness and a refreshing note, peel and thinly slice the onion into strips about 0.5cm thick.
Step 4
Slice the tender baby napa cabbage into bite-sized pieces, about 3-4cm long. If you cut them too small, they might break down during cooking, so aim for a moderate size.
Step 5
Cut the zucchini in half lengthwise and then slice it thinly on a diagonal, about 0.5cm thick. Adding zucchini will make the broth smoother and more appealing.
Step 6
Now, let’s prepare to cook the stew. Pour 2 liters (8 cups) of water into a pot or a wide, deep pan. Add 3 heaping tablespoons of ‘Dadam Doenjang’ (a brand of soybean paste) and stir until it’s completely dissolved without any lumps. This is a crucial step for building the base flavor of the broth.
Step 7
Next, add 4 tablespoons of tuna extract for an extra layer of umami. If you don’t have tuna extract, you can substitute it with anchovy sauce or Korean soy sauce.
Step 8
Finally, add a pinch of black pepper powder. You can always add more pepper later after tasting, so start with just a little.
Step 9
Once the doenjang broth is well dissolved, add the sliced baby napa cabbage and bring it to a boil over medium heat. Cook for about 5 minutes until the cabbage starts to soften slightly.
Step 10
While the cabbage is cooking, rinse the crab (which has been soaking in soju) under cold running water 2-3 times until clean. Drain them well in a colander. This step removes any impurities and residual fishiness from the crab.
Step 11
When the base broth starts boiling, add the drained crab, the prepared onion, zucchini, perilla leaves, minced garlic, and gochugaru. After adding the ingredients, cover the pot and let it simmer over medium heat for 10 minutes. After 10 minutes, remove the lid and continue to cook for another 5-10 minutes, or until the crab and vegetables are fully cooked. Taste the stew midway and adjust the seasoning with more extract or salt if needed, according to your preference. Enjoy your delicious crab stew!
