Rich and Refreshing Sweet Potato Vine and Crab Stew (Geukji)
Rich and Refreshing Sweet Potato Vine and Crab Stew (Geukji)
Baek Jong-won’s ‘Taste of Plaza’ Featured Recipe: How to Prepare Crab and Make Delicious Sweet Potato Vine Crab Stew
I’d always wanted to try Geukji, and when ‘Taste of Plaza’ featured a recipe for Sweet Potato Vine Crab Stew in its Tongyeong episode, I decided to give it a try. This recipe offers a delightful balance of savory crab and the unique, slightly tangy flavor of fermented sweet potato vines, creating a comforting and deeply satisfying soup.
Main Ingredients- 300g fresh sweet potato vines
- 3 crabs (about medium size, cleaned)
- 1/3 Korean radish (mu), thinly sliced
- 1/3 bundle enoki mushrooms, trimmed
- 1 Korean chili pepper (cheongyang), sliced
- 1 red chili pepper, sliced
- 1/2 stalk green onion (scallion), sliced diagonally
Cooking Instructions
Step 1
Begin by thoroughly cleaning the crabs. Use a brush to scrub the top and bottom of the crabs, as well as their legs, to remove any dirt or impurities. This step is crucial for a clean-tasting stew.
Step 2
Trim the sharp tips off the crab legs using kitchen scissors. This makes the crab easier to handle and eat, and prevents accidental cuts.
Step 3
Lift the crab’s abdominal flap (the ‘belly button’) and gently pull off the top shell (carapace). You can scrape out the innards if you prefer a clearer broth, or leave them in for a richer flavor. Be careful not to spill the tomalley (green stuff) inside.
Step 4
Remove the feathery gills and the mouthparts from the crab. Rinse the crab thoroughly under cold running water one more time to ensure it’s completely clean.
Step 5
Cut the cleaned crabs in half crosswise. Use a sturdy knife and make sure to cut through the center to divide them evenly. Be careful as the shell can be slippery.
Step 6
Prepare the vegetables for the stew. Slice the green and red chilies and the green onion diagonally into bite-sized pieces. Trim the base of the enoki mushrooms and separate the strands.
Step 7
Slice the Korean radish into thin, half-moon shapes (nabak-style). Aim for a thickness of about 3mm; if they are too thin, they might disintegrate during cooking.
Step 8
To make the broth, bring 2 liters of rice water (or anchovy-kelp broth) to a boil in a pot. Add the dried kelp and dried anchovies (make sure to remove the guts and head from the anchovies). Simmer for about 15 minutes, then remove the kelp to prevent bitterness. Let the anchovies steep for the full 15 minutes.
Step 9
If you have pre-made fermented sweet potato vine kimchi, you can use that for an even deeper flavor. (Refer to a separate recipe for making sweet potato vine kimchi). If using fresh sweet potato vines (300g), season them now: mix with 3 Tbsp fish sauce, 4 Tbsp red pepper flakes, 1 Tbsp plum extract, 1 Tbsp cooking wine, 2 Tbsp soy sauce, and 1 Tbsp minced garlic. Mix well.
Step 10
Pour the prepared broth into a clean pot. Add the cleaned crab pieces. Ensure there is enough broth to cover all the ingredients comfortably.
Step 11
Once the broth starts boiling, add the sweet potato vine kimchi (or the seasoned fresh sweet potato vines) and about 10 tablespoons of the kimchi brine (if using kimchi) to the pot. This will infuse the broth with the unique flavor of the fermented vines.
Step 12
Add the thinly sliced Korean radish to the pot and let it simmer. The radish will release its natural sweetness, enhancing the overall flavor of the stew.
Step 13
Stir in 1 tablespoon of soybean paste (doenjang). Make sure to dissolve it well into the broth. This adds a layer of savory depth and umami.
Step 14
Let the stew simmer until the crab is fully cooked. Once the crab is done, add the prepared vegetables (chilies, green onion, enoki mushrooms) on top and cook for a few more minutes. Avoid overcooking the vegetables, as they can become mushy.
Step 15
Your delicious ‘Taste of Plaza’ style Sweet Potato Vine Crab Stew is now complete! Imagine the steaming, fragrant bowl – it’s truly inviting.
Step 16
This Geukji is more than just a crab stew; it’s a unique culinary experience. The savory notes of the crab blend beautifully with the tangy and complex flavor of the sweet potato vines, creating a taste that is both comforting and remarkably satisfying.
Step 17
The crabs are packed with succulent meat, making each bite a delightful experience. The fresh, sweet crab meat is absolutely exquisite!
Step 18
What truly stands out is the broth – it’s incredibly refreshing and savory. Eating the kimchi and drinking the broth together felt like a soothing balm for the soul. It’s a clean, invigorating taste that will refresh you from the inside out.
