Crab Leg Stew 게장찌게
June 21, 2014 § Leave a comment
Oh my, oh my, oh my….THIS WAS AAA-MMAA-Z-I-N-G!!!! Not surprisingly, my partner made it—he’s such a great home cook! It is times like these that I’m so happy that he’s my roomie! I wish you could climb into the photos and smell it and eat it—it was THAT delicious! It was the perfect stew to match the cooling weather here. The first day of summer has ended a little chilly, so the comforting stew tasted that much better.
INGREDIENTS (in order of when you’ll need them):
- anchovies for stock
- Korean fermented bean paste
- Korean hot pepper paste
- crab legs
- Thai chili peppers
- green onions (we didn’t have them on hand, so this was omitted)
- First, prepare fish stock to use as a base for the stew. Fill a pot with filtered water and let it boil. Add anchovies and let it boil for at least 15 minutes. Then take out and toss the anchovies.
- In this step, a 5:1 ratio of bean paste to pepper paste is used. To the boiling stock, first add some bean paste and mix it well. Allow it to come back up to a boil and then add the pepper paste. Allow it to come back up to a boil again.
- Add the sliced garlic and crab legs. Boil.
- Finally, add sliced onions and Thai chilies. Boil.
- Boil for at least 30 minutes more so all the flavors combine. At this point, the stew is done and can be served later.
- Before serving, add scallops (and green onions if you have them) to the boiling stew and cook just until the scallops are done.
- Serve and ENJOY!!!