Crab Stew (Korean)

This is one of my favourite dishes growing up as a kid.  It’s delicious on a cold day.

1-11/2 lbs Crab, cleaned

1/2 Daikon Radish, sliced

1/2 Zucchini, sliced

1/2 Onion, sliced

2 Tbsp. Garlic, minced

2 Tbsp. Ginger, minced

3 Tbsp. Korean Red Chili Paste (Gochugang)

2 Tbsp. Korean Red Chili Flakes

2 Tbsp. Beef Dashida

1/2 block Tofu

Add chili paste to boiling water.
Add chili paste to boiling water.
Add daikon.
Add daikon.
Bring to boil and cook.
Bring to boil and cook.
When daikon is about half cooked, add crab.
When daikon is about half cooked, add crab.
Slice vegetables, garlic and ginger.
Slice vegetables, garlic and ginger.
When crab is about fully cooked. Add vegetables
Add soy sauce.
Add soy sauce.
Add chili flakes, garlic, ginger and beef dashida.
Add chili flakes, garlic, ginger and beef dashida.
We ran out of room in our saucepan to add tofu but usually add it about 3 minutes before service.
We ran out of room in our saucepan to add tofu but usually add it about 3 minutes before service.

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