Korean Spicy Blue Crab Seafood Stew
This seafood jjigae pulls together blue crab, Manila clams, and shrimp in 1.2L of anchovy-kelp stock for maximum ocean flavor. Each shellfish contributes its own layer of brininess and sweetness, building a deeply complex broth. Radish and zucchini absorb the seafood-infused liquid, while doenjang and gochugaru create a spicy, fermented seasoning base. Topped with Cheongyang chili and green onion, the stew finishes with a clean, lingering aftertaste.
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Instructions
- 1
Scrub and halve the crabs, and purge clams in salted water before rinsing.
- 2
Cut radish into thin squares, slice zucchini and onion thickly, and diagonally slice green onion and chilies.
- 3
Add stock, radish, and doenjang to a pot and simmer 10 minutes over medium heat.
- 4
Stir in chili flakes for a red broth, add crab, and boil for 7 minutes to extract seafood flavor.
- 5
Add onion and zucchini and cook 5 more minutes so vegetables stay tender-crisp.
- 6
Add clams and shrimp and boil 3-4 minutes until the clams open.
- 7
Finish with green onion and chilies, simmer 1 minute, and serve immediately.
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