Braised Live Blue Crab in Soybean Paste
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Once the shells go red and the doenjang (Korean soybean paste) broth has worked its way into every crack, the crab meat gets picked out and eaten over rice.
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The radish lining the bottom of the pot soaks up the crab too, so it is worth fishing out alongside.
Ingredients
Instructions
- 1
Scrub 2 live blue crabs just before cooking, then remove the top shells and gills.
Cut each body in half for easier eating and let excess moisture drain so the seasoning does not become diluted.
- 2
Dissolve 2 tablespoons doenjang, 1 tablespoon chili flakes, and 1 tablespoon minced garlic in 400ml anchovy broth without lumps.
- 3
Spread 100 g thinly sliced radish over the bottom of the pot, then arrange the crab pieces on top without heavy overlap.
Pour the seasoned stock around the edges so the radish starts softening first.
- 4
Slice 0.5 onion into thick strips, scatter it over the crab, cover, and braise over medium heat for about 10 minutes.
Once it boils steadily, lower to medium-low to prevent overflow and harsh bubbling.
- 5
Uncover and braise over low heat for 5 more minutes while spooning broth over the crab.
Confirm the shell is red, the meat in the thickest leg joint is opaque, and a chopstick enters the radish easily.
- 6
Slice 2 Cheongyang peppers on the bias, add them, and boil for just 1 minute before turning off the heat.
Place 20 g crown daisy on top at the end so it wilts lightly, then serve with rice.
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