How to make delicious crab stew that my husband gave a thumbs up to (Kim Jin-ok's Cooking is Good)/Crab stew recipe
Scan the QR code with your camera and view the recipe on your phone
- 꽃게 3마리
- 무 1토막
- 애호박 1/2개
- 대파 1/2개
- 홍고추 1개
- 청양고추 3개
- 쑥갓 1줌
- 고춧가루 2.5T
- 고추장 1T
- 된장 1/2T
- 다진마늘 1T
- 미림 1T
- 국간장 2T
- 멸치액젓 1T
- 후춧가루 소량
- 소금 1/3T
- 물1800ml
- 1. 꽃게를 손비합니다. 꽃게의 등딱지를 뜯은후 아가미를 제거하고요~솔로 문질러 씻어줍니다. 꽃게주둥이와 집게발의 끝부분은 가위로 잘라주시고요~꽃게를 먹기 좋게 잘라줍니다.꽃게 등딱지에 모래주머니 제거하고요~세척후 준비합니다.손질한 꽃게는 냉장고에 잠시 넣고요~ 등딱지는 육수 끓여줄겁니다.
- 2. 냄비에 물1800ml를 넣고요~등딱지 넣고요~국물용멸치 한줌.다시마2조각.통마늘.통후추.마른새우.대파뿌리를 넣고 15분 끓여 육수를 만드는데요.. 이렇게 준비한 육수가 1400ml입니다. 등딱지없는분들은 멸치다시마육수 1400ml준비하세요
- 3. 양념장 만들기: 육수 끓이는 동안 양념장과 채소들을 손질합니다.그릇에 고춧가루2T반.다진마늘1T.고추장1T.된장1/2T.미림1T.멸치액젓1T.국간장2T.후춧가루소량.소금1/3T를 넣고 양념장을 만들어줍니다.
- 4. 무1토막은 나박하게 조금 굵게 썰어줍니다. 애호박 반개는 반달모양으로 썰어줍니다.대파반개는 큼직하게 썰어주시고요~홍고추1개.청양고추3개 어슷썰어줍니다.
- 5. 이렇게 재료손질 다했으면 꽃게탕 끓이면 됩니다. 냄비에 끓인 육수 걸러서 1400ml 넣고요~ 양념을 풀어줍니다.썰어놓은 무를 넣고요~센불로 켠후..2분동안 센불에서 끓여줍니다. 2분후 손질한 꽃게를 넣어줍니다. 만약 새우.조개류가 있다면 꽃게 넣을때 같이 넣어도 좋습니다. 꽃게를 넣은후 센불에서 끓어오르면 중불로 줄여 4~5분정도 끓여주는데요..중간에 거품은 제거합니다. 5분정도 끓인후 준비한 애호박.대파를 넣고요~ 2분정도 더 끓인후...청양고추.홍고추 넣고 한번만 더 끓이면 완성입니다. 마지막에 간을 보셔서 짜면 물을 추가하시고요. 싱거우면 국간장.소금을 추가하시고요~ 만약 고추장.된장때문에 텁텁하면 아주아주소량의 설탕을 넣어줍니다.완성된 꽃게탕 쑥갓을 곁들여 끓이면서 드시면 됩니다.
How to make delicious crab stew that my husband gave a thumbs up to (Kim Jin-ok's Cooking is Good)/Crab stew recipe
Hello, this is Kim Jin-ok. The weather has suddenly turned cold. How about making a refreshing soup dish in this chilly weather? Today, I am introducing a refreshing crab stew. I purchased whole live crabs and added the shells when making the broth; however, if you purchased pre-cut crabs, you can use regular anchovy and kelp broth.
The weather has suddenly turned cold... In this freezing weather...
How about making a refreshing soup dish?
Today, I am introducing a refreshing crab stew.
I buy whole live crabs and put the shells in when making broth.
I boiled it... If you purchased cut crab, use regular anchovy and kelp broth.
You can insert it.
video
2. Add 1800ml of water to a pot, then add the shells, a handful of anchovies for broth, 2 pieces of kelp, whole garlic cloves, whole peppercorns, dried shrimp, and green onion roots. Boil for 15 minutes to make the broth. The broth prepared this way is 1400ml. If you do not have shells, please prepare 1400ml of anchovy and kelp broth.
The broth prepared this way is 1400ml. If you do not have the shells, please prepare 1400ml of anchovy and kelp broth.
3. Making the seasoning sauce: Prepare the seasoning sauce and vegetables while the broth is boiling. In a bowl, combine 2 1/2 tablespoons of red pepper powder, 1 tablespoon of minced garlic, 1 tablespoon of gochujang, 1/2 tablespoon of doenjang, 1 tablespoon of mirin, 1 tablespoon of anchovy fish sauce, 2 tablespoons of soup soy sauce, a small amount of black pepper, and 1/3 tablespoon of salt to make the seasoning sauce.
4. Cut one piece of radish into slightly thick, bite-sized pieces. Cut half a zucchini into crescent shapes. Cut half a green onion into large chunks. Slice one red chili pepper and three Cheongyang chili peppers diagonally.
5. Once you have finished preparing the ingredients, you can start cooking the crab stew. Strain the boiled broth into a pot and pour in 1400ml, then dissolve the seasoning. Add the sliced radish, turn the heat to high, and boil for 2 minutes. After 2 minutes, add the prepared crabs. If you have shrimp or shellfish, you can add them at the same time as the crabs. Once the crabs are added and the pot boils over high heat, reduce the heat to medium and simmer for about 4 to 5 minutes, removing any foam that forms during cooking. After boiling for about 5 minutes, add the prepared zucchini and green onions. Boil for another 2 minutes, then add the Cheongyang and red chili peppers and boil just one more time to finish. Finally, taste the stew; if it is too salty, add water. If it is too bland, add soy sauce or salt. If the gochujang or doenjang makes the soup taste heavy, add a very small amount of sugar. You can enjoy the finished crab stew by simmering it with crown daisies on the side.
After adding the crabs, bring to a boil over high heat, then reduce to medium heat and simmer for about 4 to 5 minutes. Remove any foam that forms during cooking.
Finally, taste it; if it's too salty, add water, and if it's bland, add soup soy sauce and salt.
If the soup tastes heavy due to the gochujang and doenjang, add a very, very small amount of sugar. You can enjoy the finished crab stew by adding crown daisies and simmering it.
