Rich and Refreshing Crab Stew Recipe
Spicy Crab Stew Inspired by Chef Baek Jong-won
I picked up some crabs on sale at the supermarket late in the evening, and they were quite meaty, making for a delicious meal. This recipe captures that delightful flavor.
Main Ingredients- 3 fresh crabs (cleaned)
- 1 piece of radish (approx. 100g) for a refreshing taste
- 5 cups (1L) of kelp broth or water for a deep umami flavor
- 1/2 king oyster mushroom for a chewy texture
- 1 Korean green chili pepper for a spicy kick
- 1/2 red chili pepper for vibrant color
- 1/4 onion for sweetness and aroma
- 1/2 green onion stalk for fragrance
Seasoning- 1/2 Tbsp soybean paste for a savory depth
- 1/2 Tbsp red chili paste for a spicy warmth
- 1 Tbsp red chili flakes for a robust heat
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce for enhanced umami (adjust to taste)
- A pinch of black pepper for aroma
- 1/2 Tbsp soybean paste for a savory depth
- 1/2 Tbsp red chili paste for a spicy warmth
- 1 Tbsp red chili flakes for a robust heat
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce for enhanced umami (adjust to taste)
- A pinch of black pepper for aroma
Cooking Instructions
Step 1
First, place the sliced radish into a pot. Pour in 5 cups of kelp broth (or water) and add 1/2 Tbsp of soybean paste. Bring to a boil over medium heat and cook until the radish becomes slightly translucent. Dissolving the soybean paste first helps the radish absorb the flavor more deeply.
Step 2
Prepare the other vegetables. Slice the onion thinly, and diagonally slice the green onion. Slice the Korean green chilies and red chilies diagonally. Cut the king oyster mushrooms into bite-sized pieces. If you prefer less heat, you can remove the seeds from the chilies.
Step 3
Rinse the crabs thoroughly under running water. Trim the sharp tips of the legs with scissors. Remove the top shell and clean out the innards and any impurities. Cut smaller crabs in half and larger crabs into four pieces for easy eating. This preparation ensures the seasoning penetrates well.
Step 4
When the radish is about halfway cooked and starting to look translucent, add the prepared crabs to the pot. Boiling the crabs over high heat for a short while helps to lock in their juices, contributing to a clearer, more refreshing broth.
Step 5
As the crabs begin to cook, add the seasoning ingredients: 1/2 Tbsp red chili paste, 1 Tbsp red chili flakes, 1 Tbsp minced garlic, 1/2 Tbsp anchovy sauce, and a pinch of black pepper. Stir well to combine and let it simmer.
Step 6
Add the sliced green onion, onion, and king oyster mushrooms to the pot and continue to simmer. Cooking the vegetables together allows their flavors to meld into the broth, creating a richer taste.
Step 7
Finally, taste the broth and adjust the seasoning by adding the remaining 1/2 Tbsp of anchovy sauce, if needed. Add the red and green chilies for color and a final touch of heat, and simmer briefly. Your delicious crab stew is ready to be enjoyed hot!
