How to prepare frozen blue crab. How to cook blue crab soybean p
Today, I prepared a dish using frozen crab. Blue crab that is rich in protein and has low-calorie high protein rich in amino acids, minerals such as calcium, iron, zinc, and taurine! Blue crab season is spring and autumn, and spring crabs are generally said to be delicious. Blue crabs decay quickly, so you have to pack them in a pack, wrap them in plastic wrap, and store them frozen to maintain freshness. My in-laws are from Seosan. The first thing I learned from my mom was crab stew. I remember being embarrassed because I didn't even know how to touch blue crabs. Lol. A sad story that I washed it roughly and cooked crab soup, so I threw it away! My mother-in-law taught me how to prepare frozen crab and how to cook crab soup... I'll tell you the secret today.
4 serving
Within 60 minutes
춤추는루나
Ingredients
  • crab
    1ea
  • Radish
    150~200g
  • Young squash
    1/4ea
  • onion
    1/2ea
  • enoki mushroom
    1pack
  • Tofu
    1/2piece
  • Anchovy coin broth
    1ea
  • Soybean paste
    1spoon
  • Red pepper powder
    1spoon
  • Soy sauce
    2spoon
  • the liquid of tuna
    1spoon
  • crushed garlic
    1spoon
  • ginger powder
    little
Cooking Steps
STEP 1/14
Scrub thawed crabs thoroughly with a cooking brush.
STEP 2/14
Cut the ends of the crab legs with scissors.
STEP 3/14
Separate the hardest and largest crab legs. Break the separated crab legs by striking them with the back of a knife a few times. You can prevent tooth damage by biting the legs of a hard crab.
STEP 4/14
If you spread your thumb between your stomachs, it will open like in the picture.
Please remove the badge.
STEP 5/14
Separate the crab shell from the body.
STEP 6/14
Remove the mouth and gills from the crab shell.
STEP 7/14
Gently lift the gills with scissors and remove them by hand.
STEP 8/14
Please cut it into bite-size pieces with scissors. I used scissors. I'm using scissors because I think the fishy smell of blue crabs remains on the cutting board for a long time. You can cut it with a kitchen knife.
STEP 9/14
Cut the radish into cubes. Slice it thinly, not thick. Slice the onion and slice the green onion diagonally.
STEP 10/14
Rinse and tear enoki mushrooms under running water. Prepare tofu in bite-sized sizes.
STEP 11/14
Pour 1 liter of water into a pot and add 1 anchovy coin stock. If not, add kelp and anchovies and make broth.
STEP 12/14
When the water boils, scoop a spoonful of soybean paste and dissolve it in the boiling broth.
STEP 13/14
Add the frozen crab and a little ginger powder
STEP 14/14
Add ground garlic and red pepper powder; it's spicy, so I put in 1 spoon. Add more chili powder as it is spicy. Add soy sauce and tuna extract. Add onion, zucchini and tofu and bring to a boil. When blue crabs and radish are cooked, add green onions and enoki mushrooms and boil it. Blue crab soup and blue crab doenjang jjigae are done!
I picked a crab leg. Full of pale orange eggs and white flesh! If you put it in your mouth and bite it, the plump crab meat comes out and your eyes are wide open as you eat it. Soybean paste stew soup is rich and spicy with blue crabs. It's so delicious if you scoop the soup with the soft tofu. What should I eat for dinner? If you're worried, I recommend crab stew and crab doenjang stew for dinner!
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