You can cook Crab Jjigae using 16 ingredients and 13 steps. Here is how you cook it.
Ingredients of Crab Jjigae
It’s 5 of crabs' worth Crab meat.
You need 1 of Korean zucchini.
It’s 1/3 of Daikon radish.
You need 1 large of Onion.
It’s 1 of ◆Japanese leek.
It’s 3 each of ◆Korean fresh red chili pepper (red and green).
It’s 1 of packet ◎ Enoki mushrooms.
It’s 1/2 bag of ◎ Chrysanthemum greens.
You need 1600 ml of Water.
You need 33 grams of ★ Korean powdered chili pepper.
Prepare 86 grams of ★ Korean miso.
Prepare 36 grams of ★ Gochujang.
You need 10 grams of ★ Soy sauce.
You need 20 grams of ★ Mirin.
You need 20 grams of ★ Garlic, grated.
You need 1 of ★ Salt.
Crab Jjigae step by step
If the crabs are frozen, take them out of the freezer and thaw them for 30 minutes at room temperature to make them easier to handle..
Clean the crabs thoroughly using a brush of some sort, and gently remove the excess moisture..
Remove the back shell. Cut off the unnecessary parts such as the tip of the legs and gills with a knife or a pair of scissors and divide into 4 pieces..
Drain in a colander..
Cut the onion, daikon radish, and zucchini into bite-sized pieces..
This is Korean zucchini. You may use a regular variety, but the taste is quite different. I recommend using a Korean zucchini if available..
Thinly slice the ◆ vegetables..
In a bowl, combine all of the ★ ingredients and knead evenly..
Fill a pot with the water, then add the daikon radish and the seasoning mixture from Step 8 and turn on the heat. Once it comes to a boil, reduce heat to medium and cook until the daikon radish is tender..
Add the onion and zucchini to the pot and simmer over medium heat for about 10 minutes. Bring to a boil over high heat, and add the crabs into it one by one..
Simmer for about 10 minutes while removing the fat and scum..
Add the sliced vegetables and the ◎ ingredients and bring to a boil. Season with salt to taste and turn off the heat..