Discover Korean Food 74: Dr. Sook-Ja Yoon’s “Gegamjeong, Crab Stew”

Gegamjeong is a stew made of blue crab and red pepper paste. In olden days, it was often served on the king’s dining table. The delicate crab flesh and spicy soup give Gegamjeong a unique taste. The crab is tasty and nutritious, and there is a saying, ‘Travelers should not look at the blue crab.’

[Ingredients & Quantity]
600 g (2 bodies) blue crab (female)
120 g beef (minced to round)
80 g tofu, 10 g (3 ea) brown oak mushrooms
80 g mung bean sprouts, 400 g (2 cups water), 1 g (1/4 tsp) salt
150 g radish, 35 g (5tbsp) wheat flour, 60 g (1 ea) egg
800 g (4 cups) water, 17 g (1tbsp) soybean paste, 76 g (4tbsp) red pepper paste
20 g (1 roots) green onion, 16 g (1tbsp) minced garlic, 2.75 g (1/2 tsp) ginger juice, 2 g (1/2 tsp) salt
40 g crown daisy
* Seasoning sauce: 3 g (1/2 tsp) clear soy sauce, 2.3 g (1/2 tsp) minced green onion, 1.4 g (1/4 tsp) minced garlic, 1 g (1/2 tsp) sesame salt, 0.3 g (1/8 tsp) ground black pepper, 2 g (1/2 tsp) sesame oil
* Seasonings for filling stuffs: 4 g (1 tsp) salt, 0.3 g (1/8 tsp) ground black pepper, 1 g (1/2 tsp) sesame seeds, 4 g (1 tsp) sesame oil

1. Clean crabs by brushing, cut the end part of legs. Split the crab shells from the bodies, scrape out the flesh (145 g), then drain water.
2. Clean blood of minced beef with cotton cloths, season with seasoning sauce.
3. Wrap tofu with cotton cloths, mash by squeezing. Remove the heads of mung bean sprouts.
4. Soak mushrooms in water for 1 hour, remove the stems, wipe water out, then chop finely.
5. Cut the radish into 2.5 cm-wide, 2 cm-long and 0.5 cm-thick. Trim and wash green onion, cut into 2 cm-long and 0.3 cm-thick diagonally.

1. Pour water in the pot, heat it up for 2 min. on high heat. When it boils, put salt and mung bean sprouts, scald it for 2 min. Cut them into 0.5 cm-long, and squeeze water out.
2. Pour water in the pot, put soybean paste and red pepper paste in the water through a strainer. Add crab legs and radish, heat it up for 2 min. on high heat. When it boils, lower the heat to medium, boil it for 10 min. to blend crab soup, then take the legs out.
3. Provide filling stuffs with seasoned crab flesh and all prepared stuffs with seasonings.
4. Coat inside of the crab shell with wheat flour, place filling stuffs on it evenly.
5. Coat the surface of filling stuffs with wheat flour again, then coat it with egg water over. Panfry it for 1 min. on medium heat, and another 1 min, after egg water coating again.
6. Put the fried crabs into the boiled crab soup. Heat it up for 2 min. on high heat. When it boils, lower the heat to medium, boil for 10 min. Add green onion, garlic, ginger juice, salt and crown daisy, then bring it to a boil.

* Use alive crab for this dish.


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