Rich Kkotge Doenjang Jjigae (Crab Soybean Paste Stew)
A stew cooked with blue crab in kelp and anchovy broth for a refreshing, rich flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stew is cooked in about 20 minutes by adding blue crab, tofu, and vegetables to a broth steeped with dried kelp and dried anchovies. You can bring out the rich, savory flavor by adjusting the amount of homemade doenjang to its saltiness or mixing it with commercial doenjang. Adding Cheongyang chili pepper and gochugaru lends a pleasant hint of heat.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Doenjang (Korean soybean paste)2 tbsp
- Blue crab1 whole (small)
- Squash1/4
- Tofu1/4 block
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1/2
- Large green onion (daepa)1/4 stalks
- Water from washing rice (or water)3 cups
- Dried kelp (dasima)1 piece (5 cm square)
- Dried anchovies5
Seasoning
- Gochugaru (Korean chili flakes)1/2 tbsp
- Minced garlic1 tsp
- Steep 1 piece of dried kelp in water from washing rice or plain water for about 30 minutes.
- For a large blue crab, about half is plenty.
- Instead of blue crab, clam meat or Manila clams are also good, or you can just prepare a rich anchovy broth; you can also add radish, onion, or mushrooms.
- Because homemade doenjang varies in saltiness from household to household, you can use less than the amount listed or mix it half-and-half with commercial doenjang.
Steps
1. Steep 1 piece of dried kelp in water from washing rice or plain water for about 30 minutes, add the dried anchovies and boil for about 10 minutes, then
remove all the solid ingredients.
2. Cut 1 small whole blue crab into bite-size pieces, dice the tofu and squash,
and slice the chili peppers and large green onion into rounds. For a large blue crab, about half is plenty.
Instead of blue crab, clam meat or Manila clams are good, or you can just prepare a rich anchovy broth. Try preparing radish, onion, or mushrooms as well.
3. Strain the doenjang through a sieve into the anchovy broth and bring to a boil.
Because homemade doenjang varies in saltiness from household to household, add less than the given amount
or mix it half-and-half with commercial doenjang.
4. Add the blue crab, squash, and tofu together, bring to a rolling boil, and...
5. Skim off the foam that rises...
6. Add the chili peppers, large green onion, garlic, and gochugaru, and give it a quick boil.
FAQ
Can I add other seafood instead of blue crab?
You can add clam meat or Manila clams instead of blue crab, or you can simply cook it with a rich anchovy broth alone.
How do I adjust it if my homemade doenjang is very salty?
Because saltiness varies by household, the instructions suggest using less than the given amount or mixing it half-and-half with commercial doenjang.
How do I adjust the quantity depending on the size of the blue crab?
For a small crab, prepare and use 1 whole crab; if the crab is large, using about half of one is plenty.
