Rich and Refreshing Autumn Crab Doenjang Jjigae
How to Make Delicious Crab Doenjang Jjigae with Seasonal Autumn Crabs
Autumn crabs, while having less meat than spring crabs, are more affordable and make for an incredibly delicious and flavorful broth in stews. This recipe uses a frozen autumn crab that was left in the freezer, transforming a simple Doenjang Jjigae into something truly special! Adding crab to Doenjang Jjigae instantly elevates it to a seafood stew, bursting with umami and a refreshing depth of flavor. The combination of savory soybean paste and the fragrant essence of crab is particularly delightful during the cooler autumn and winter months. Loaded with various vegetables and soft tofu, this stew boasts a rich, satisfying broth that’s wonderful to sip on. The bubbling sound of the stew and the sight of a generous crab simmering within make it feel both hearty and elegant. Spooning up the broth, infused with crab essence, along with the assortment of ingredients, is a delightful experience that keeps you coming back for more. Enjoy this comforting and flavorful stew!
Basic Broth Ingredients- Water 500ml
- Dried Anchovies for Broth 10-15 pcs
- Kelp (Dashima) 5x5cm 1 pc
Cooking Instructions
Step 1
First, naturally thaw the frozen crab. Once thawed, remove the carapace, then clean out the black gills and the sandy sac inside. Rinse it lightly under running water. Cut the crab into bite-sized pieces (halved). Dice the tofu into approximately 1.5cm cubes.
Step 2
Peel, wash, and chop the potato, onion, and radish into about 1.5cm thick pieces. Slice the zucchini into similar thickness half-moons or cubes. Thinly slice the Cheongyang and red chili peppers diagonally, removing the seeds. Slice the green onion diagonally into 1cm thick pieces.
Step 3
Pour 500ml of water into a pot. Add the kelp and dried anchovies to the cold water to prepare the broth. (Important tip: Remove the kelp as soon as the water starts boiling to prevent a bitter taste!)
Step 4
Once the water begins to boil, remove the kelp after 1-2 minutes. Continue to simmer the anchovies for about 5 more minutes to extract a rich flavor, then strain them out. This process yields a clean and deep-flavored anchovy broth.
Step 5
Add the prepared potato and radish slices to the broth. Cover the pot and simmer over medium heat for about 5 minutes. This step helps to partially cook the potatoes and radish.
Step 6
Now, add the crab pieces to the pot and let them cook. As the crab simmers, foam may rise to the surface. Skim this foam off gently with a spoon; this will result in a clearer and more delicious broth.
Step 7
Once the crab is somewhat cooked, take about a ladleful of broth into a small bowl or a separate small pot. Add 2 Tbsp of Doenjang (Korean soybean paste) to this broth and mix well until the paste is dissolved. This prevents clumps and ensures a smooth integration of the paste into the stew. Pour the dissolved Doenjang mixture back into the main pot and stir gently.
Step 8
After adding the Doenjang and letting it simmer briefly, add the sliced onion and zucchini. These vegetables will add sweetness and a refreshing taste as they cook.
Step 9
Finally, add the diced tofu, red chili pepper, Cheongyang pepper, and green onion. If you prefer a spicier stew, you can increase the amount of Cheongyang pepper or add a little red pepper powder.
Step 10
Simmer for a little longer until all the ingredients are well combined and cooked through. Your delicious Crab Doenjang Jjigae is now complete! Enjoy it with a bowl of rice.
