Spicy Clam and Crab Stew
Spicy Clam and Crab Stew
Refreshing and Spicy Clam and Crab Stew – A Deeply Flavorful Seafood Soup
Experience the rich, refreshing broth, a perfect harmony of plump clams and sweet crab! Enjoy the fun of picking out clam meat and savoring the delicious crab flesh. This stew is especially delightful on a rainy day, warming you from the inside out.
Main Ingredients- 200g clams
- 3 frozen crabs (cleaned)
- 1 bunch spinach
- 1/6 Korean radish (approx. 200g)
- 1 medium onion
- 1 green onion
- 1 green chili pepper
Cooking Instructions
Step 1
First, we’ll purge the clams. Place the clams in a bowl, cover with cold water, and add 1 Tbsp of salt. Cover the bowl with a dark cloth or plastic wrap and let it sit in a dark place for about 30 minutes to an hour. The clams will release any grit. Once purged, rinse the clams thoroughly under running water to remove any remaining dirt on the shells.
Step 2
Rinse the frozen crabs under cold running water to thaw them. Once thawed, pat them dry with a paper towel. Cut them into bite-sized pieces (usually 2-3 parts). You can remove the carapace if desired, and trim off any sharp leg tips for easier eating.
Step 3
Slice the Korean radish thinly into bite-sized pieces (nabak-style). Slice the onion into strips and the green onion diagonally. Finely chop the green chili pepper to add a spicy kick.
Step 4
Trim any yellow or wilted leaves from the spinach. Wash the spinach thoroughly under running water, shaking gently to remove any dirt or sand. Drain lightly.
Step 5
In a pot, combine the anchovy-kelp broth (or water), sliced radish, and purged clams. Bring to a boil over high heat.
Step 6
Once the broth is boiling, add 1 Tbsp doenjang, 0.5 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp mirin, and 1 Tbsp fish sauce (or soy sauce). Stir well to dissolve the seasonings. Taste the broth at this stage and add more fish sauce or salt if needed.
Step 7
Add the prepared crabs to the pot and boil over high heat. Skim off any foam that rises to the surface with a spoon for a clearer, cleaner broth. Let the crabs cook for about 10 minutes to allow their flavor to infuse the broth. Then, reduce the heat to medium.
Step 8
Once the crabs are partially cooked, add the sliced onion, diagonally sliced green onion, and chopped green chili pepper. Finally, add the prepared spinach and cook just until the spinach is wilted. Be careful not to overcook, as this can diminish the spinach’s texture and nutrients.
Step 9
Ladle the delicious clam and crab stew into a large serving bowl or earthenware pot. Serve hot and enjoy with a side of rice for a wonderful meal!
