Soup & Stew

Blue Crab Doenjang Soup with Cabbage & Tomato

Name: Blue Crab Doenjang Soup with Cabbage & Tomato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 70 g Blue crab (30 g meat); 20 g Cabbage; 20 g Tomato; 6 g Doenjang (soybean paste); 5 g Green onion; 3 g Dried kelp (dasima); 2.5 g Minced garlic; 200 g Water

꽃게살국

A light doenjang soup made with blue crab broth, cabbage and tomato, finished with picked crab meat and green onion. To clean crab, scrub the shell, remove the top shell and gills and cut the body into pieces; serving 120–150 g of broth per person further reduces sodium.

🇰🇷 A twist on Doenjang Jjigae — see the classic soybean paste stew recipe →

Blue Crab Doenjang Soup with Cabbage & Tomato

15mPrep

20mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

As an Amazon Associate, coo K food earns from qualifying purchases.

📘 Cooking basics for this recipe

📝 Step-by-Step Instructions

Clean the crab and cut into bite-sized pieces.

Blue Crab Doenjang Soup with Cabbage & Tomato — step 1

Boil the kelp and crab in 1 cup of water to make ⅔ cup of broth.

Blue Crab Doenjang Soup with Cabbage & Tomato — step 2

Wash the cabbage and tomato and cut into 1×1 cm pieces.

Blue Crab Doenjang Soup with Cabbage & Tomato — step 3

Wash the green onion and slice diagonally.

Blue Crab Doenjang Soup with Cabbage & Tomato — step 4

Remove the crab from the broth and pick out the meat.

Blue Crab Doenjang Soup with Cabbage & Tomato — step 5

Dissolve the doenjang in the broth, add the cabbage and tomato and boil briefly, then add the crab meat, green onion and garlic.

Blue Crab Doenjang Soup with Cabbage & Tomato — step 6

📊 Nutrition Facts (per serving)

114Calories (kcal)

5.3 gCarbs

14.2 gProtein

3.9 gFat

579.9 mgSodium

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

🎥 Watch Cooking Videos

▶Search “Blue Crab Doenjang Soup with Cabbage & Tomato” on YouTubeFind cooking videos, tutorials, and tips→

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.