Ingredients with Measurements:
- 1 pound of fresh blue crabs
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sesame oil
- 4 cups of water
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. Clean the crabs by removing the top shell, gills, and intestines. Rinse the crabs under cold running water and pat dry with paper towels.
2. In a large pot, sauté the sliced onion and minced garlic until fragrant.
3. Add the cleaned crabs to the pot and stir-fry for 5 minutes.
4. Add the gochugaru, soy sauce, fish sauce, and sesame oil to the pot and stir well.
5. Pour 4 cups of water into the pot and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes.
7. Add salt and pepper to taste.
8. Garnish with thinly sliced green onions.
9. Serve hot in soup bowls.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 3g
Saturated fat: 0.5g
Cholesterol: 60mg
Sodium: 900mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugar: 2g
Protein: 23g
Substitutions for ingredients:
- Blue crabs can be substituted with other types of crabs or seafood such as shrimp or clams.
- Gochugaru can be substituted with other types of chili flakes or powder.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.
Variations:
- Add vegetables such as sliced carrots, zucchini, or mushrooms to the pot.
- Use chicken or beef broth instead of water for a richer flavor.
- Add tofu or noodles for a heartier meal.
Tips and Tricks:
- Use fresh, live crabs for the best flavor.
- Be careful when handling the crabs as they can be quite sharp.
- Adjust the amount of gochugaru and soy sauce to your liking.
- Serve with rice or banchan (Korean side dishes).
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until hot.
Presentation Ideas:
Serve in soup bowls with a garnish of thinly sliced green onions.
Garnishes:
Thinly sliced green onions.
Pairings:
Serve with rice or banchan (Korean side dishes).
Suggested Side Dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
- Fried rice
Troubleshooting Advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too spicy, add more water or reduce the amount of gochugaru.
Food Safety Advice:
- Use fresh, live crabs and make sure they are cleaned properly.
- Cook the soup thoroughly to avoid any foodborne illnesses.
Food History:
Gejang Jjigae is a traditional Korean soup made with marinated crabs. It is a popular dish in coastal regions of Korea.
Flavor Profiles:
Salty, spicy, and savory.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean