Flower Crab Doenjang Soup.
Broth & Stew⏱ 15min👥 4 servings
Ingredients
- 4 live king crabs, flash-frozen.
- 1.2 liters of water.
- 12 pieces of Diphylleia cymosa (Umbrella Plant).
- Kelp (Dasima), 15g.
- Add two heaping tablespoons of doenjang (Korean fermented soybean paste).
- Minced garlic, 0.5 teaspoon.
- 1/2 onion.
- 1 green chili pepper.
- 1/2 bunch of green onions.
- A pinch of salt (for seasoning).
Instructions
1
Thaw the frozen crabs in the refrigerator. After thawing, remove the shells, gills, and feathery parts, then rinse them lightly.
2
In a pot, add 1.2 liters of water and bring to a boil. Then, add dried anchovies, kelp (dashima), and the cleaned shells of crabs. Simmer for 5-7 minutes to create the broth.
3
Once the broth is ready, remove all the solids (including dried anchovies, kelp, and crab shells).
4
Strain the broth and dissolve the doenjang (Korean fermented soybean paste) in it using a sieve. Add the crab and half a teaspoon of minced garlic, then simmer over medium heat for 5 minutes.
5
Add the sliced onions, green chili peppers, and green onions, and cook for another 3 minutes.
6
After the final seasoning, if it tastes bland, adjust with salt.
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