Blue Crab Doenjang Soup recipe - ingredients, nutrition and when to eat it
A savory soup combining the blue crab's delicate sweetness with the earthy depth of doenjang.
A savory soup combining the blue crab's delicate sweetness with the earthy depth of doenjang. Tender Korean zucchini and tofu make it a lovely warm dinner served with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 722g serving): 230.3 kcal · protein 28.9g · carbohydrate 14.5g · fat 6.4g · sodium 1821.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the blue crab only after the broth comes to a boil so the meat does not become too tough.
Tips: A long, vigorous boil can dull the aroma of doenjang, so it is best added during the final 10 minutes.
Tips: The crab and doenjang both add saltiness, so avoid adding salt at the beginning.
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Ingredients (1 serving)
- Blue crab — 0.5 pc
- Water — 400 ml
- Dried kelp — 1 sheet
- Doenjang (Korean fermented soybean paste) — 1.5 Tbsp
- Korean zucchini — 0.3 pc
- Tofu — 0.3 block
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 tsp