To Eliminate the Fishy Smell of Blue Crab Stew, Open the 'Lid' Before Adding the Seasoning

To create a deep and refreshing broth using blue crabs in season, the cooking order and how to use the lid are important. According to the 'Exciting Chef Kim Sun-young' video, to blow away the fishy smell of the blue crab and maximize its natural umami, it is essential to first boil the blue crab to extract sufficient broth before dissolving the seasoning.

'Open Lid' to Volatilize Fishy Smell and Shell Broth

The most important thing to be careful of when cooking blue crab stew is catching the fishy smell. The video explains that after adding the blue crab bodies, you must boil them for 5 minutes with the lid open so that the fishy smell of the blue crab can evaporate. This is because if the lid is closed, the fishy smell can be trapped in the broth.

The base that determines the deep flavor of the broth comes from the blue crab shells and radish. First, put 6 cups of water in a pot along with the blue crab shells and sliced radish and boil. The key is to boil sufficiently until the radish becomes transparent so that the refreshing taste of the blue crab seeps into the broth. The foam that arises during this time is part of the process of drawing out the flavor of the blue crab, so there is no need to force it out.

Timing of Adding Seasoning and Vegetable Cooking Method

A part that many people easily make a mistake in is the order of adding the seasoning and the blue crab. The video points out that if you dissolve the seasoning first and then add the blue crab, the unique umami of the blue crab may be buried due to the strong flavor of the seasoning. Therefore, after sufficiently extracting the blue crab broth, you must add the pre-mixed seasoning to fully bring out the flavor of the blue crab.

The seasoning is prepared in advance by mixing 3 tablespoons of red pepper powder, 2 tablespoons of tuna liquid, 1 tablespoon of minced garlic, 1 tablespoon of red pepper paste, 1 tablespoon of soybean paste, 2 tablespoons of cooking wine, and 2 packets of powdered broth. After adding the seasoning, add onion and zucchini and boil for about 3 minutes. As a final step, add green onion and Cheongyang chili pepper, and after 1–2 minutes, place water parsley on top; the video explains that there is no need to boil for a long time after adding the water parsley.