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 g Green onion; 1.4 g Soy sauce; 0.6 g Gochugaru; 0.5 g Doenjang; 0.6 g 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 g Green onion
Soy saucepantry1.4 g Soy sauce
Gochugaru0.6 g Gochugaru
Doenjang0.5 g Doenjang
Gochujang0.6 g 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.

Serving size and preparation times were not provided in the source data.

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