Korean Blue Crab Doenjang Pot Rice

Name: Korean Blue Crab Doenjang Pot Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Short-grain rice 360 g; Cleaned blue crab 500 g; Zucchini 120 g; Onion 100 g; Shiitake mushroom 80 g; Doenjang 1.5 tbsp; Anchovy-kelp stock 520 ml; Minced garlic 1 tbsp; Perilla oil 1 tbsp; Cheongyang chili 1 pc

Quick answer

Total time: 55 min
Level: Hard
Servings: 4 servings
Ingredients: 10

About this dish

Cleaned blue crab sits on the rice, which cooks in anchovy-kelp stock with doenjang dissolved in it, and the crab's sweetness and the earthy paste soak down into every grain.

After the rice has rested, one more minute over low heat builds a layer of nurungji (scorched rice) on the bottom. Doenjang varies in saltiness from brand to brand, so start with a tablespoon and taste the stock.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 360 g short-grain rice until the water runs mostly clear, then soak it for 30 minutes and drain in a sieve.

Let surface moisture drip off well so the pot rice does not turn soggy.
2

Cut 500 g cleaned blue crab into serving pieces and pat away excess moisture.

Dice the zucchini, onion, and shiitake into small, similar pieces so they soften evenly without releasing too much water.
3

Dissolve 1 tablespoon doenjang into 520 ml anchovy-kelp stock first, then taste it before cooking.

Add only the remaining 0.5 tablespoon if needed, because doenjang brands vary widely in saltiness.
4

Warm the pot over medium heat, add 1 tablespoon perilla oil, minced garlic, and the diced vegetables, and saute for about 2 minutes. Stop when the garlic smells fragrant, before it browns and turns bitter.
5

Spread the drained rice evenly over the vegetables and pour in the doenjang stock.

Arrange the crab on top, cover the pot tightly, and cook over high heat for 5 minutes until strong steam appears.
6

Lower the heat and cook for 15 minutes, then turn off the heat and rest covered for 10 minutes.

For nurungji, heat 1 extra minute on low, then top with sliced Cheongyang chili and fluff gently.