Sweet Pumpkin and Fresh Crab Stew: A Perfect Harmony
Sweet Pumpkin and Fresh Crab Stew: A Perfect Harmony
Try this refreshing crab stew with oyster mushrooms, sweet pumpkin, and potatoes for a rich, autumnal flavor.
We brought these fresh crabs from Oepori in Ganghwado, perfect for this season! The addition of sweet pumpkin adds a delightful depth and umami to the broth, making it even richer and more savory. The natural sweetness of the pumpkin balances the seafood, creating a complex and satisfying flavor profile that’s truly irresistible. This isn’t just a soup; it’s a comforting bowl of autumn’s best!
Main Ingredients- 2 fresh blue crabs
- 1/4 medium sweet pumpkin (about 250g)
- 1 large potato
- A handful of fresh oyster mushrooms
- 1/4 zucchini (optional)
- 1 stalk of green onion
- 1-2 Korean green chili peppers (adjust to taste)
- 1 Tbsp minced garlic
Broth Base- About 8 dried anchovies (for soup)
- 4 pieces of dried kelp
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Mirin (rice wine)
- Salt or Soy Sauce (to taste)
- Pinch of black pepper
- About 8 dried anchovies (for soup)
- 4 pieces of dried kelp
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Mirin (rice wine)
- Salt or Soy Sauce (to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
Rinse the fresh crabs thoroughly under running water, scrubbing their shells gently. Trim any sharp leg tips with scissors. Remove the gills and the triangular sand sac from the underside of the crab’s body to ensure a clean flavor. For easier eating, you can cut the crabs in half.
Step 2
Prepare the vegetables. Cut the sweet pumpkin into bite-sized pieces (you can leave the skin on). Peel and cut the potato into similar-sized chunks. Tear the oyster mushrooms into manageable pieces. Slice the zucchini into half-moon shapes. Chop the green onion diagonally and thinly slice the Korean green chili peppers. (You can also add radish for extra freshness, if desired.)
Step 3
To make a clear and refreshing broth, bring about 1 liter of water to a boil. Add the dried anchovies and kelp. Boil for 1-2 minutes, then remove the kelp to prevent bitterness. Continue to simmer the anchovies for another 5 minutes, then strain the broth, discarding the solids. (While the crabs alone provide great flavor, this broth adds another layer of depth.)
Step 4
In the pot with the prepared broth, whisk together the seasonings: gochujang, gochugaru, doenjang, mirin, and minced garlic. Add the potato chunks first, as they take longer to cook. Bring to a simmer, then carefully add the cleaned crabs. (If you’re concerned about any fishy odor, you can add a little more doenjang, but be mindful not to use too much, as it can make the broth taste heavy when combined with gochujang.)
Step 5
Add half of the sliced green onions and the chopped Korean green chilies to the pot. Bring the stew to a rolling boil over medium-high heat to allow the flavors to meld beautifully.
Step 6
Once the stew is boiling vigorously, add the remaining green onions, oyster mushrooms, and zucchini. Continue to simmer until all the vegetables are tender and the flavors have melded, creating a deliciously sweet and savory crab stew.
Step 7
Taste the broth and adjust the seasoning with salt or soy sauce as needed. A sprinkle of black pepper at the end enhances the aroma and overall flavor. Enjoy this incredibly refreshing and deeply flavorful sweet pumpkin and crab stew!
