Rich and Savory Crab Doenjang Jjigae (Korean Soybean Paste Stew)
An Easy Recipe Featuring the Star: Crab Doenjang Jjigae
If I had to pick one stew that frequently graced our family table in my childhood, it would undoubtedly be Doenjang Jjigae. Despite eating it so often, I never grew tired of it; the comforting, savory aroma of doenjang always stimulated my appetite, a memory that remains vivid. Even after living abroad in Canada for a long time, this beloved stew continues to be one of my go-to dishes. Today, I’m excited to share with you how to make a delicious Doenjang Jjigae enhanced with the fresh, oceanic sweetness of crabs, resulting in an even more refreshing and deeply savory broth.
Ingredients- 1 crab, cleaned and prepared
- 1/4 head of napa cabbage
- 100g chives
- 1/2 stalk of green onion (scallion)
- 1 red chili pepper
- 1 green chili pepper (or Korean chili pepper for spice)
- 1/2 pack enoki mushrooms
- 1/4 block firm tofu
- 1 anchovy-kelp broth pack (or 1 handful anchovies, 2 pieces dried kelp)
- 2 Tbsp doenjang (Korean soybean paste)
- 600ml water
- 1/2 Tbsp minced garlic
- 1 tsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Cut the napa cabbage, which will add sweetness, in half lengthwise and then into 2cm wide pieces. Trim the green onion and chives into about 4cm lengths. For the enoki mushrooms, trim off about 1.5cm from the base and gently separate the strands. Thinly slice the red and green chili peppers diagonally to add a bit of heat and color. Cut the firm tofu into bite-sized pieces; for example, you can cut a 1/4 block into 1cm thick slices.
Step 2
Now, let’s make the broth. In a pot, combine the anchovy-kelp broth pack with 600ml of water. Bring it to a boil, then reduce the heat to medium and simmer for 8 minutes to create a simple, flavorful base broth. If you’re not using a pre-made pack, you can use about a handful of dried anchovies and two pieces of dried kelp.
Step 3
Add the prepared napa cabbage and green onion to the simmering broth and bring it back to a boil. Once the vegetables begin to soften, take about a ladleful of the broth into a small bowl. Dissolve 2 tablespoons of doenjang in this broth, then strain it back into the main pot. This helps to prevent clumps. Add the cleaned crab to the pot.
Step 4
Let the stew simmer with the crab for about 5 minutes, allowing its natural sweetness and oceanic flavor to infuse the broth. Skim off any foam that rises to the surface for a clearer broth. After 5 minutes, add the sliced red and green chili peppers to introduce a pleasant spiciness.
Step 5
Finally, add the tofu and enoki mushrooms, and let them cook for a couple of minutes. Just before serving, stir in 1/2 tablespoon of minced garlic and 1 teaspoon of gochugaru. Taste and adjust seasoning if needed, perhaps with a little more doenjang or salt. Once everything is well combined, your delicious Crab Doenjang Jjigae is ready!
Step 6
This Doenjang Jjigae, boasting the exquisite savory depth from the plump crab and the comforting richness of doenjang, is truly a special dish. It’s a wonderful reminder of home-style cooking that always whets the appetite. Enjoy this delightful stew with a warm bowl of rice!
