Soups & Stews

Blue Crab and Clam Stew꽃게바지락찌개

Name: Blue Crab and Clam Stew
Cuisine: Korean
Ingredients: 5 g Onion; 9.2 g Zucchini; 5.3 g Soybean sprouts; 1.3 g Dried anchovy; 0.3 g Kelp; 2 대 Green onion; 1.4 장 Soy sauce; 0.6 g Gochugaru; 0.5 장 Doenjang; 0.6 장 Gochujang; 300 ml Water

A savory seafood stew with blue crab, clams, radish, zucchini, bean sprouts, and a lightly seasoned anchovy-kelp broth.

Blue Crab and Clam Stew — Korean recipe photo

Ingredients

Onion5 g Onion
Zucchini9.2 g Zucchini
Soybean sprouts5.3 g Soybean sprouts
Dried anchovy1.3 g Dried anchovy
Kelp0.3 g Kelp
Green onion2 대 Green onion
Soy saucepantry1.4 장 Soy sauce
Gochugaru0.6 g Gochugaru
Doenjang0.5 장 Doenjang
Gochujang0.6 장 Gochujang
Waterpantry300 ml Water

Instructions

1
Make a broth with the dried anchovies and dried kelp.
2
Clean and cut the blue crab into easy-to-eat pieces, and purge the clams of sand.
3
Cut the radish into thin square slices, dice the onion, slice the zucchini into half-moons, and slice the green onion diagonally.
4
Trim both ends from the bean sprouts.
5
Add the radish, blue crab, and clams to the broth and bring to a boil.
6
Add the bean sprouts, onion, zucchini, and green onion. Continue boiling, adjust the seasoning, and finish.

Ingredient substitutions

Onion: Shallot or leek works with a different aroma.
Zucchini: Yellow summer squash is close.
Soybean sprouts: Mung bean sprouts are thinner and cook faster.
Dried anchovy: Use anchovy broth or a small amount of fish sauce; the result will differ.
Kelp: Use a vegetable or anchovy broth when kelp is unavailable.

Nutrition & source