Rich Blue Crab and Soybean Paste Stew: The Secret to Deep Umami Broth
Rich Blue Crab and Soybean Paste Stew: The Secret to Deep Umami Broth
How to Make Blue Crab Stew with Frozen, Cut Blue Crabs
A delicious blue crab stew made with easy-to-prepare, cut blue crabs. This stew offers a sweet and incredibly savory broth that even children love! It’s a comforting and flavorful dish perfect for any meal.
Stew Ingredients- 300g prepared, cut blue crabs
- 1 medium potato
- 1/4 small zucchini
- 1/2 onion
- 1/2 block firm tofu
- 1 pickled chili (optional, for a hint of spice)
- 1/2 stalk green onion
- 700ml anchovy broth
Flavor Enhancers (Seasoning)- 2.5 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1/2 Tbsp chili powder (gochugaru)
- 2.5 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1/2 Tbsp chili powder (gochugaru)
Cooking Instructions
Step 1
Rinse the frozen, cut blue crabs under cold running water. Gently separate any crabs that are stuck together. Use kitchen scissors to trim away the dark gills and any sharp leg tips. This preparation makes the broth cleaner and more flavorful.
Step 2
Peel the potato and cut it into 0.3cm thick slices, then into bite-sized pieces. Cut the zucchini into similar sized pieces. Slice the onion into medium-thick strips to help release its sweetness into the broth.
Step 3
Finely mince the pickled chili (remove seeds if you prefer less heat). Slice the green onion diagonally. If you like a spicier stew, you can add some fresh green chili peppers here as well.
Step 4
Cut the tofu into 0.5cm thick cubes. Be careful not to cut them too small, as they might break apart while simmering.
Step 5
Let’s start cooking! Pour the 700ml of anchovy broth into a pot. Dissolve 2.5 tablespoons of soybean paste completely in the broth. Add the potatoes first, as they take the longest to cook, and bring to a simmer over medium heat. Simmering the potatoes first allows their flavor to infuse the broth.
Step 6
After about 5 minutes, or when the potatoes are partially cooked, add the remaining vegetables (zucchini, onion) and the prepared blue crabs to the pot. Stir in 1 tablespoon of minced garlic and 1/2 tablespoon of chili powder. Bring back to a boil, then reduce the heat and simmer for about 10 more minutes. Skim off any foam that rises to the surface for a clearer broth.
Step 7
The stew is almost ready when the crab shells turn a vibrant red and the potatoes are tender when pierced with a fork. Finally, add the cubed tofu, sliced green onion, and minced pickled chili. Simmer for just a few more minutes until everything is heated through. Avoid overcooking, as the tofu may become mushy. Turn off the heat and serve your delicious blue crab stew hot with a bowl of steamed rice!
