Soup & Stew

Blue Crab & Clam Stew

Name: Blue Crab & Clam Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 8.2 g Blue crab; 4 g Manila clams; 11.3 g Korean radish; 5 g Onion; 9.2 g Korean zucchini; 5.3 g Soybean sprouts, trimmed; 1.3 g Soup anchovies; 0.3 g Dried kelp (dasima); 2 g Green onion; 1.4 g Soup soy sauce (guk-ganjang); 0.6 g Gochugaru (Korean chili flakes); 0.5 g Doenjang (soybean paste); 0.6 g Gochujang (Korean chili paste); 300 ml Water

꽃게바지락찌개

A light, gently spicy jjigae of blue crab and clams with radish, onion, zucchini and bean sprouts in anchovy-kelp broth seasoned with a little doenjang, gochujang and chili. The organic acids and natural sweetness of clams and crab lower the need for salt.

📝 Step-by-Step Instructions

Make a broth with the anchovies and kelp.

Clean the crab and cut into bite-sized pieces, and purge the clams.

Slice the radish into thin squares, cut the onion into squares, the zucchini into half-moons and the green onion diagonally.

Trim the heads and tails of the bean sprouts.

Add the radish, crab and clams to the broth and bring to a boil.

Add the bean sprouts, onion, zucchini and green onion, simmer and season with the soy sauce, doenjang, gochujang and gochugaru.

📊 Nutrition Facts (per serving)

23.2Calories (kcal)

0.2 gCarbs

1.4 gProtein

1.3 gFat

113.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.