Braised Live Blue Crab in Soybean Paste
Quick answer
A deeply flavorful dish combining the sweet meat of live blue crab with savory soybean paste.
- Hwal-kkotge-doenjang-jorim braises live blue crab in a savory, strained soybean paste broth.
- Doenjang strained through a sieve dissolves evenly without lumps in the broth
Key ingredients
Core cooking flow
- 1 Scrub 2 live flower crabs clean, remove the top shell, cut in half, and discard the gills.
- 2 Mix 2 tbsp doenjang, 1 tbsp gochugaru, 1 tbsp minced garlic, 1 tbsp soy sauc...
- 3 Layer 100 g thinly sliced daikon on the bottom of the pot and place crab pieces on top.
A deeply flavorful dish combining the sweet meat of live blue crab with savory soybean paste.
What Makes This Special
- Hwal-kkotge-doenjang-jorim braises live blue crab in a savory, strained soybean paste broth.
- Doenjang strained through a sieve dissolves evenly without lumps in the broth
- Radish simmered until translucent first builds a sweet stock foundation
- Crown daisy added last lifts the heavy paste aroma with herbal lightness
Instructions
- 1
Scrub 2 live flower crabs clean, remove the top shell, cut in half, and discard the gills.
- 2
Mix 2 tbsp doenjang, 1 tbsp gochugaru, 1 tbsp minced garlic, 1 tbsp soy sauce, 0.5 tbsp sugar, and 150 ml water into a braising sauce.
- 3
Layer 100 g thinly sliced daikon on the bottom of the pot and place crab pieces on top.
- 4
Spoon sauce evenly over crab, top with 0.5 onion cut into thick strips, cover and braise on medium heat for 10 minutes.
- 5
Uncover, spoon broth over crab and simmer on low heat 5 more minutes until crab meat turns bright red and sauce is reduced.
- 6
Garnish with green onion or green chili and serve with steamed rice.
Tips
Nutrition (per serving)
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