Simple Way to Make Super Quick Homemade Crab Jjigae

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The ingredients needed to make Crab Jjigae:

1. Get 5 crabs' worth Crab meat
2. Make ready 1 Korean zucchini
3. Get 1/3 Daikon radish
4. Make ready 1 large Onion
5. Take 1 ◆Japanese leek
6. Get 3 each ◆Korean fresh red chili pepper (red and green)
7. Prepare 1 packet ◎ Enoki mushrooms
8. Prepare 1/2 bag ◎ Chrysanthemum greens
9. Prepare 1600 ml Water
10. Prepare 33 grams ★ Korean powdered chili pepper
11. Take 86 grams ★ Korean miso
12. Prepare 36 grams ★ Gochujang
13. Take 10 grams ★ Soy sauce
14. Take 20 grams ★ Mirin
15. Take 20 grams ★ Garlic, grated
16. Prepare 1 ★ Salt

Steps to make Crab Jjigae:

1. If the crabs are frozen, take them out of the freezer and thaw them for 30 minutes at room temperature to make them easier to handle.
2. Clean the crabs thoroughly using a brush of some sort, and gently remove the excess moisture.
3. Remove the back shell. Cut off the unnecessary parts such as the tip of the legs and gills with a knife or a pair of scissors and divide into 4 pieces.
4. Drain in a colander.
5. Cut the onion, daikon radish, and zucchini into bite-sized pieces.
6. This is Korean zucchini. You may use a regular variety, but the taste is quite different. I recommend using a Korean zucchini if available.
7. Thinly slice the ◆ vegetables.
8. In a bowl, combine all of the ★ ingredients and knead evenly.
9. Fill a pot with the water, then add the daikon radish and the seasoning mixture from Step 8 and turn on the heat. Once it comes to a boil, reduce heat to medium and cook until the daikon radish is tender.
10. Add the onion and zucchini to the pot and simmer over medium heat for about 10 minutes. Bring to a boil over high heat, and add the crabs into it one by one.
11. Simmer for about 10 minutes while removing the fat and scum.
12. Add the sliced vegetables and the ◎ ingredients and bring to a boil. Season with salt to taste and turn off the heat.
13. It's done.

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