Spicy and Delicious Crab Stew with Bean Sprouts and Sea Squirt
Spicy and Delicious Crab Stew with Bean Sprouts and Sea Squirt
A Flavorful Delight: Bean Sprout, Sea Squirt, and Crab Stew (Sumi’s Side Dish Style Recipe)
Experience the fresh flavors of the sea in every bite! This stew features tender crab meat that melts in your mouth, complemented by the delightful pop of sea squirts. The addition of crisp bean sprouts, fragrant Korean mint, and crown daisy makes for a bountiful and incredibly tasty meal. It’s a true rice thief! Let’s get cooking!
Main Ingredients- 3 fresh crabs
- 300g prepared bean sprouts
- 300g fresh sea squirts
- 150g Korean mint
- 100g crown daisy
- 1 large green onion
- 1/2 onion
- 2 Korean green chilies
- 1 red chili
- 1 tsp sesame seeds
- 2 Tbsp potato starch
- 3 Tbsp water (for starch slurry)
- 700ml rice water (for broth)
Seasoning Paste- 1 Tbsp Korean chili powder (gochugaru)
- 1 Tbsp red chili paste (gochujang)
- 2 tsp soy sauce for soup (guk-ganjang)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1/2 Tbsp plum extract (maesilcheong)
- Pinch of black pepper
Chili Oil (Optional)- 1.5 Tbsp Korean chili powder (gochugaru)
- 3 Tbsp water
Broth Pack- 1 sheet dried kelp (dashima)
- 5 dried anchovies (for soup stock)
- 2 dried anchovies (bandengi)
- 2 dried shrimp
Dipping Sauce- Soy sauce
- Pinch of wasabi
- 1 Tbsp Korean chili powder (gochugaru)
- 1 Tbsp red chili paste (gochujang)
- 2 tsp soy sauce for soup (guk-ganjang)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1/2 Tbsp plum extract (maesilcheong)
- Pinch of black pepper
Chili Oil (Optional)- 1.5 Tbsp Korean chili powder (gochugaru)
- 3 Tbsp water
Broth Pack- 1 sheet dried kelp (dashima)
- 5 dried anchovies (for soup stock)
- 2 dried anchovies (bandengi)
- 2 dried shrimp
Dipping Sauce- Soy sauce
- Pinch of wasabi
- 1 sheet dried kelp (dashima)
- 5 dried anchovies (for soup stock)
- 2 dried anchovies (bandengi)
- 2 dried shrimp
Dipping Sauce- Soy sauce
- Pinch of wasabi
Cooking Instructions
Step 1
First, carefully remove the crab shells. Then, thoroughly detach and discard the gills. Use a toothbrush to clean the gill area under running water for optimal cleanliness.
Step 2
Cut the crab bodies in half into bite-sized pieces. It’s recommended to trim off the leg tips as they contain less meat, making for a cleaner presentation.
Step 3
Cut the Korean mint into approximately 10cm lengths. Slice the onion thinly. Cut the green onion and red chili diagonally to add fragrance and color.
Step 4
Preheat a pot over medium-low heat. Add the ingredients for the broth pack (kelp, anchovies, bandengi, dried shrimp) and stir-fry until lightly golden. For a cleaner taste, remove the innards from the bandengi and anchovies before adding.
Step 5
Pour the rice water into the pot with the broth pack. Add all the seasoning paste ingredients (gochugaru, gochujang, guk-ganjang, maesilcheong) and bring to a boil over high heat to create the broth.
Step 6
Once the broth is boiling vigorously, add the prepared crab and sea squirts, sliced onion, and red chili. Including the crab shells at this stage will enhance the broth’s depth of flavor.
Step 7
On top of the ingredients, add the bean sprouts, prepared chili oil, minced garlic, minced ginger, and black pepper. Cover the pot and simmer over medium heat for 10 minutes, allowing the ingredients to cook through.
Step 8
After 10 minutes, remove the broth pack. Arrange the diagonally sliced green onion attractively on top. To thicken the stew, combine potato starch with 3 Tbsp of water to make a slurry, then drizzle it gradually over different parts of the pot.
Step 9
Finally, add the fragrant Korean mint and crown daisy. Simmer for just another 1-2 minutes. Sprinkle with sesame seeds for a final touch. Your delicious crab stew is ready!
Step 10
Enjoy by dipping the ingredients into the accompanying soy sauce and wasabi mixture. Bon appétit!
