Spicy and Refreshing Crab Stew
The Perfect Hearty Soup for Chilly Weather: How to Make Spicy Crab Stew
From preparing the crab to making the perfect seasoning, here’s a simple recipe for delicious frozen crab stew. Learn how to make the essential broth and tips for cleaning crabs in detail.
Crab Stew Ingredients
- 3 frozen crabs
- Small piece of daikon radish (about 200g)
- 1/2 onion
- 1/3 stalk of green onion
- A handful of chives
- 2/3 block of firm tofu (about 200g)
- 1 red chili pepper
- 3-4 sheets of dried kelp (dashima, approx. 10cm x 10cm)
- 5 dried anchovies for broth
Crab Stew Seasoning Ingredients
- 1.5 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (tuna fish sauce recommended)
- 1 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp doenjang (fermented soybean paste)
- 3 Tbsp mirin (rice wine for cooking)
- 0.5 Tbsp Dasida (MSG-based seasoning powder)
- A pinch of black pepper (a few twists)
- 1.5 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (tuna fish sauce recommended)
- 1 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp doenjang (fermented soybean paste)
- 3 Tbsp mirin (rice wine for cooking)
- 0.5 Tbsp Dasida (MSG-based seasoning powder)
- A pinch of black pepper (a few twists)
Cooking Instructions
Step 1
In a deep pot, add enough water to cover the ingredients. Add the dried kelp, dried anchovies, and daikon radish cut into about 0.5cm thick slices. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium-low. Let it simmer for about 15 minutes to create a flavorful broth. The radish will soften and add a subtle sweetness to the soup.
Step 2
Let’s prepare the seasoning mixture that will give our crab stew its signature flavor. In a bowl, combine 1.5 Tbsp minced garlic, 2 Tbsp gochugaru, 2 Tbsp fish sauce, 1 Tbsp gochujang, 2.5 Tbsp doenjang, 0.5 Tbsp Dasida, a pinch of black pepper, and 3 Tbsp mirin. Mix everything thoroughly until well combined and there are no lumps. This is your delicious crab stew seasoning paste!
Step 3
Freshness is key for crab stew! Use a clean brush to thoroughly scrub the crabs, paying attention to the legs and the crevices. Cleaning these areas well ensures a clear and clean-tasting broth.
Step 4
Now, let’s prepare the crabs for cooking. You can cut them in half if they are large, or into quarters for smaller, more manageable pieces. Crucially, use a fork or chopstick to carefully scrape out the tomalley (greenish innards) and roe from inside the crab shells. These add immense flavor and richness to the broth, so set them aside. You can also reserve the cleaned shells for garnish later.
Step 5
Time to prepare the vegetables. Slice the onion into approximately 1cm thick pieces. Cut the tofu into bite-sized cubes. Chop the chives into appropriate lengths; they’ll be added at the end for a fresh, aromatic touch. Thinly slice the red chili pepper for a hint of spice and color. If you prefer more heat, feel free to use green chilies instead.
Step 6
Now, let’s get cooking! Considering the prep time, making the seasoning paste takes about 3 minutes, cleaning the crabs about 5 minutes, and chopping vegetables another 5 minutes. This totals around 13 minutes, which is perfect timing as your broth should be simmering for about 15 minutes. Once the broth is ready, remove the kelp and anchovies. Then, add the entire prepared seasoning mixture into the broth.
Step 7
Bring the broth to a simmer and let the seasoning dissolve completely. Stir occasionally to ensure it doesn’t clump. Once the seasoning is well incorporated, add the prepared crab pieces to the pot.
Step 8
Remember the tomalley and roe we scraped out earlier? Add them to the broth now to enhance the flavor. While the crab shells aren’t strictly necessary, adding them can make the stew look more appealing and contribute to the overall richness. Cooking them with the stew will impart an even deeper flavor.
Step 9
After adding the crab and letting it simmer, add the sliced onions. The onions will soften and release their natural sweetness, complementing the savory crab and spicy broth.
Step 10
Once the stew comes to a gentle boil, reduce the heat to medium and let it simmer for about 3 minutes. This allows the crab’s flavors to meld with the broth and seasoning.
Step 11
When the crab is partially cooked, add the tofu cubes and continue to simmer for another 3 minutes. The tofu will absorb the flavorful broth, becoming soft and delicious.
Step 12
Taste the stew and adjust the seasoning as needed. If it’s not salty enough, add a little more fish sauce or soy sauce. If you want it spicier, add more gochugaru rather than more gochujang. Once the flavors are perfectly balanced to your liking, add the chopped green onions and red chili pepper. Simmer for just 1 more minute to infuse their fresh aroma.
Step 13
Transfer the delicious crab stew to an earthenware pot (ttukbaegi) for serving. This helps keep the stew hot at the table. Garnish with the pre-chopped chives. If you have perilla leaves (sukgat) or water parsley (minari), add them along with the chili peppers during the last cooking stage for added freshness. Enjoy this hearty and warming dish with a bowl of hot rice!
