Hearty Crab Soybean Paste Stew (Ggotsge Doenjang Jjigae) – Autumn Harvest Recipe
Hearty Crab Soybean Paste Stew (Ggotsge Doenjang Jjigae) – Autumn Harvest Recipe
Delicious and Refreshing Crab Soybean Paste Stew
Savor the deep, savory flavors of this autumn crab and soybean paste stew, cooked to perfection for a wonderfully refreshing and hearty meal. The sweet crab meat is incredibly delicious, making this dish a delightful companion to a bowl of rice. We’ve blended homemade and store-bought soybean paste for a richer flavor profile, enhanced by a medley of fresh vegetables and soft tofu. It’s perfect as a side dish, a comforting meal, or even a delicious late-night snack. Let’s get cooking!
Stew Ingredients- 2 fresh crabs
- 1/2 block firm tofu
- 1 onion
- 1/2 piece daikon radish
- 1/3 Korean zucchini (aehobak)
- 1 stalk green onion (scallion)
- 2 Korean green chili peppers (cheongyang peppers)
- 2-3 shiitake mushrooms
- 600ml water or anchovy-kelp broth
- 1 Tbsp homemade soybean paste
- 0.5 Tbsp store-bought soybean paste
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.3 Tbsp Dashida (beef or anchovy stock powder)
Cooking Instructions
Step 1
First, prepare all the vegetables. Slice the daikon radish into bite-sized, thin pieces (na-bak style). Slice the onion and Korean zucchini similarly. Chop the green onion diagonally and mince the Korean green chili peppers finely for a touch of heat. If using shiitake mushrooms, remove the stems and slice them.
Step 2
Cut the tofu into roughly 2-3 cm cubes. We’re adding a generous amount because we love tofu! Cutting them into slightly larger pieces will help them hold their shape better during cooking.
Step 3
Thoroughly scrub the crabs under running water with a brush to remove any dirt or debris. Carefully remove the top shell, then discard the spongy gills and the mouthparts near the bottom. Trim any sharp edges on the legs and shell with kitchen scissors. Finally, cut the crabs into manageable pieces, usually 2 to 4 sections per crab.
Step 4
Pour 600ml of water or your prepared broth into a pot. Add the sliced daikon radish and bring to a boil over medium-high heat. Once the radish becomes somewhat tender and slightly translucent, add the sliced onion, zucchini, and shiitake mushrooms. Continue to simmer until the vegetables release their natural sweetness and flavor into the broth.
Step 5
To achieve a deep and complex flavor, combine 1 tablespoon of homemade soybean paste with 0.5 tablespoon of store-bought soybean paste and 0.5 tablespoon of gochujang (Korean chili paste) in a small bowl. Mix them well. This pre-mixing step ensures the pastes dissolve smoothly into the stew without clumping.
Step 6
Once the vegetables are tender, add the blended paste mixture to the pot and stir to dissolve. Add 0.5 teaspoon of minced garlic and 0.3 tablespoon of Dashida (or other stock powder) to enhance the flavor. Then, gently add the cubed tofu, minced chili peppers, and chopped green onions. Let the stew simmer until the tofu has absorbed the delicious broth flavors. Finally, carefully place the prepared crab pieces into the pot and let it simmer.
Step 7
Bring the stew to a rolling boil after adding the crabs, then reduce the heat slightly and let it simmer for about 3-5 minutes, or until the crab meat is cooked through and the broth is infused with its sweet flavor. Be careful not to overcook the crab, as the meat can become tough. Enjoy this wonderfully flavorful and comforting crab soybean paste stew with a hot bowl of rice. It’s truly a taste of autumn!
