Spicy and Refreshing Crab Stew
Super Easy Frozen Crab Stew Recipe using Coin Broth
Today, I’m sharing a recipe for a wonderfully spicy and refreshing crab stew, made with frozen crabs! This is one of my husband’s favorite dishes, and it’s so satisfying that it disappears with two bowls of rice when there are no other side dishes. Using coin broth makes it incredibly easy to achieve a deep, savory flavor.
Main Ingredients- 4 crabs
- 1.5L water
- 3 coin broth cubes
Vegetables- 1 handful radish
- 1/2 large green onion
- 1/2 onion
- 1 chili pepper (e.g., Cheongyang pepper)
Seasoning- 2/3 Tbsp gochujang (Korean chili paste)
- 2/3 Tbsp doenjang (Korean soybean paste)
- 3 Tbsp cooking wine (mirin, or substitute with soju/cheongju)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or sand lance)
- Salt to taste
- 1 handful radish
- 1/2 large green onion
- 1/2 onion
- 1 chili pepper (e.g., Cheongyang pepper)
Seasoning- 2/3 Tbsp gochujang (Korean chili paste)
- 2/3 Tbsp doenjang (Korean soybean paste)
- 3 Tbsp cooking wine (mirin, or substitute with soju/cheongju)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or sand lance)
- Salt to taste
Cooking Instructions
Step 1
Generously portion your crabs for a richer broth. If using frozen crabs, place them in a large bowl and rinse lightly with cold water to thaw. Gently separate any attached parts. Since these are pre-cleaned crabs, there’s no need for extensive preparation, but use a brush to scrub any remaining dirt from the crevices for an extra clean finish.
Step 2
I apologize for missing the photo of the chopped vegetables! I’ve kept it simple with radish, onion, green onion, and chili pepper. Feel free to add other vegetables like zucchini, or even a small piece of sweet pumpkin for a delightful sweetness in the broth. Adding more chili peppers (both green and red) will enhance the spicy kick and visual appeal. Garnish with crown daisy (ssukgat) or water dropwort (minari) at the end for a fresh aroma. Tofu is also a great addition if you enjoy it!
Step 3
If you have time, brewing your own anchovy and kelp broth will yield an even deeper flavor. However, for a quicker option, coin broth cubes are incredibly convenient. While I usually make my own broth, I’ve been using coin broth more often lately due to its ease. Dissolve 3 coin broth cubes in 1.5L of water to create your base.
Step 4
Next, add 2/3 tablespoon of gochujang to the broth. Gochujang provides a wonderful umami and a pleasant spiciness.
Step 5
Then, stir in 2/3 tablespoon of doenjang. Doenjang not only helps to eliminate any fishiness from the crab but also adds a rich, savory depth to the broth.
Step 6
Whisk everything together with a spatula or ladle until the gochujang and doenjang are fully dissolved. Ensure there are no lumps for a smooth broth.
Step 7
Add the thinly sliced radish to the pot. Radish contributes a refreshing quality to the broth and blends beautifully with the other flavors.
Step 8
Simmer until the radish is tender. During this simmering process, skim off any foam that rises to the surface with a ladle. This will result in a cleaner, clearer broth. More foam might appear after adding the crabs, so getting into the habit of skimming now is beneficial.
Step 9
Once the radish is partially cooked, add all the cleaned crabs to the pot. Cooking crabs over high heat initially helps to seal in their juices, keeping the meat tender.
Step 10
Add a generous tablespoon of minced garlic along with the crabs. Garlic is essential for removing any fishiness and enhancing the overall flavor profile.
Step 11
Pour in 3 tablespoons of cooking wine (or soju/cheongju) to further eliminate any fishiness and add depth. Now, bring the pot to a rolling boil over high heat. Let it simmer vigorously for at least 5 minutes to allow the crabs to cook through and their delicious essence to infuse the broth.
Step 12
After the crabs have cooked for a bit, add the thinly sliced onion. Onions will lend a subtle sweetness and a smoother texture to the broth.
Step 13
Stir in 1 tablespoon of gochugaru (chili flakes) for a pleasant kick of heat. Feel free to adjust the amount based on your spice preference.
Step 14
Season the broth with fish sauce. Add 2 tablespoons of fish sauce (e.g., anchovy or sand lance) and taste, adjusting as needed. Fish sauce adds a wonderful umami and complexity.
Step 15
After seasoning with fish sauce, use a little salt to perfect the taste, ensuring a clean finish. Let the stew simmer gently over medium-low heat for at least 10 minutes, allowing the rich crab flavor to fully meld into the broth.
Step 16
Finally, add the sliced green onions and chili peppers. These ingredients not only enhance the color of the stew but also contribute a fresh aroma.
Step 17
Stir everything gently and let it simmer for another moment to combine the flavors. While it’s delicious immediately, reheating it later makes it even better! This stew is famously even tastier the next day – a great tip to remember. Enjoy a hearty and delicious meal of this warm crab stew!
