Spicy Crab Soybean Paste Stew (Kkotge Doenjang Jjigae): Rich and Flavorful!
An Exquisite Crab Soybean Paste Stew with an Unforgettable Broth!
Introducing a delightful Kkotge Doenjang Jjigae recipe that boasts a deep, rich umami flavor using frozen crab. The savory depth of homemade soybean paste harmonizes beautifully with the fresh, oceanic notes of the crab, making it the perfect companion for a bowl of rice. Make this for a special occasion or when you’re craving comforting home-style cooking!
Main Ingredients- 3 frozen crabs
- 1 large potato
- 2/3 block firm tofu
- 1/4 Korean zucchini (aehobak)
- 1/2 onion
- 1 Korean green chili pepper (cheongyang)
Seasoning & Broth- 1 Tbsp homemade soybean paste (generously packed)
- 1/2 Tbsp minced garlic
- 1 cube concentrated broth stock (optional, can be substituted with water or anchovy broth)
- 1 Tbsp homemade soybean paste (generously packed)
- 1/2 Tbsp minced garlic
- 1 cube concentrated broth stock (optional, can be substituted with water or anchovy broth)
Cooking Instructions
Step 1
The first step to a deeply flavorful doenjang jjigae! Start by washing the potato thoroughly, peeling it, and slicing it into half-moon shapes. To prevent the broth from becoming cloudy, rinse the sliced potatoes under running water to remove excess starch and drain them. Pour water (or the concentrated broth cube) into a pot, dissolve the homemade soybean paste (1 Tbsp), and add the sliced potatoes. Bring it to a rolling boil. The potatoes will infuse the broth with a rich flavor as they cook.
Step 2
Once the potatoes are halfway cooked and have a slight crispness, it’s time to add the next ingredients. Add the half-moon sliced Korean zucchini and onion, along with the prepared crab pieces, to the pot. Finally, arrange the tofu, cut into generous chunks, around the edges of the pot. This not only looks appealing but also ensures the tofu cooks evenly.
Step 3
While sometimes ingredients are added at different intervals based on their cooking times, today we’ll cook everything together. This method allows all the ingredients to meld, creating an even deeper and richer broth.
Step 4
As the stew begins to boil vigorously, carefully skim off any foam that rises to the surface. This step is crucial for removing impurities from the crab and vegetables, resulting in a cleaner, more refined flavor. After skimming, add the minced garlic (1/2 Tbsp) and the deseeded, finely chopped Korean green chili pepper. Let it simmer for a little longer. The chili pepper will add a pleasant kick and enhance the stew’s refreshing taste.
Step 5
Finally, taste the stew and adjust the seasoning if needed with a dash of fish sauce or soup soy sauce. On this occasion, the flavor from the soybean paste was sufficient, so I didn’t add any extra salt. Once all the ingredients are tender and the flavors have melded beautifully, your delicious Kkotge Doenjang Jjigae is ready! Enjoy it hot with a bowl of steamed rice.
