Braised Live Blue Crab in Soybean Paste
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
This dish features live blue crab braised in a savory broth seasoned with Korean soybean paste.
Read more
Preparing the crab immediately before cooking preserves its natural sweetness and fresh qualities. Straining the soybean paste through a sieve allows it to dissolve evenly in the anchovy stock without leaving lumps. Slices of radish are placed at the bottom of the pot to simmer first, creating a sweet foundation for the sauce. The crab pieces are arranged over the radish and simmered with onions, allowing the flavors to penetrate the sweet crab meat. Cheongyang peppers add a sharp, spicy note, while fresh crown daisy is placed on top at the end to lift the rich aroma of the soybean paste with its light herbal fragrance. It is served warm with rice.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Step
Dissolve 2 tablespoons doenjang, 1 tablespoon chili flakes, and 1 tablespoon minced garlic in 400ml anchovy broth without lumps.
- 3Season
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Hwal-kkotge-doenjang-jorim braises live blue crab in a savory, strained soybean paste broth.
- Finish cue
- Confirm the shell is red, the meat in the thickest leg joint is opaque, and a chopstick enters the radish easily.
- Avoid this
- Once it boils steadily, lower to medium-low to prevent overflow and harsh bubbling.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 9 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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