Spicy and Refreshing Autumn Blue Crab Stew: Packed with Fresh Seafood Flavors!
Spicy and Refreshing Autumn Blue Crab Stew: Packed with Fresh Seafood Flavors!
How to Prepare Blue Crabs, Delicious Soybean Paste Stew Recipe, Blue Crab Stew Seasoning Secrets
This recipe features a rich and refreshing blue crab stew made with fresh, seasonal autumn blue crabs. It’s based on a savory soybean paste (doenjang) and spicy gochujang broth, balanced with plenty of tofu and vegetables. Enjoy a hearty and flavorful meal with this easy-to-make blue crab stew right at home.
Main Ingredients- 2 fresh blue crabs
- 1 block of tofu
- 2 bouillon cubes (optional, for added umami)
Cooking Instructions
Step 1
First, cut the tofu into bite-sized pieces, about 2-3cm thick and square-shaped. Cutting it into a manageable size will prevent it from breaking apart too much when added to the stew.
Step 2
Slice the green onion diagonally into large pieces. Similarly, remove the seeds from the Korean green chilies and slice them diagonally. Adding a generous amount of green onion will make the broth more refreshing and flavorful. If you enjoy green onions, feel free to add more!
Step 3
Rinse the blue crabs thoroughly under running water multiple times. It’s especially important to clean the areas between the legs and body where debris can accumulate. Use a clean brush to scrub all parts diligently. Remove the hard bottom shell (abdomen) and trim away the gills from the body using your fingers or scissors. To make them easier to cook and eat, cut the crabs in half or into four pieces using kitchen scissors.
Step 4
While fresh blue crabs alone create a delicious broth, consider adding ‘bouillon cubes’ (dongjeon yuksu) for an extra layer of deep umami flavor. These cubes are a convenient way to enhance the richness of your dish. (Bouillon cubes often contain concentrated seafood stock like anchovy and kelp, making them a great flavor enhancer.)
Step 5
Pour 600-700ml of water into a pot and dissolve the soybean paste and red chili paste. Once the seasonings are well combined, add the prepared blue crabs and bouillon cubes (if using). Bring to a boil and cook for 5-10 minutes. During this time, add 1 Tbsp of minced garlic to help eliminate any fishy odor and make the broth cleaner. If you are sensitive to seafood odors, adding a splash of mirin or cooking wine can also help.
Step 6
After the crabs have cooked sufficiently and the broth has become rich, add the sliced tofu, green onion, and Korean green chilies. Continue to simmer for about 5 more minutes. Feel free to add other ingredients you have on hand, such as shiitake mushrooms, zucchini, or any other mushrooms or vegetables you like. Using seasonal vegetables will make your crab stew even fresher and more delicious.
Step 7
Finally, taste the stew and adjust the seasoning as needed with salt, a little more soybean paste, or fish sauce (chamchi-aek). Using fresh blue crabs will allow you to truly savor their deep and refreshing natural flavor. If you prefer a spicier taste, add more chili powder or Korean green chilies according to your preference.
Step 8
The blue crab stew, with its delightful crab meat and chewy tofu, along with crisp vegetables, is a feast for the eyes and the palate. The broth is refreshingly savory and delicious, perfect for a meal. You can also transform it into a more abundant seafood stew by adding shrimp or squid.
Step 9
The rich, flavorful broth from the plump blue crabs is so delicious it will make you want to finish every last drop with your rice. If you are cooking for children, adjust the amount of Korean green chilies and chili powder to make it less spicy.
Step 10
Enjoy this timelessly delicious dish made with seasonal autumn blue crabs. We hope you have a hearty and delicious meal and a healthy day!
