Spicy and Refreshing Homemade Blue Crab Stew (Kkotgetang)
Spicy and Refreshing Homemade Blue Crab Stew (Kkotgetang)
[Home Cooking] Spicy Blue Crab Stew Perfect for Chilly Weather
Featuring fresh, in-season blue crabs, this Kkotgetang boasts a wonderfully refreshing and spicy broth. Feeling like a warm, comforting soup on a crisp day? Why not try Kkotgetang! Its deeply savory and invigorating flavor is truly captivating. Perfect for those cooler evenings when you crave something warm and hearty.
Ingredients for Flavorful Blue Crab Stew- 3 fresh blue crabs
- 1/3 zucchini
- 100g Korean radish (daikon)
- 1/2 onion
- 1/3 stalk of green onion
- 1.5L water
- 1 dried anchovy and kelp broth pack
- 30g crown daisy (ssukgat)
- 1 Tbsp (approx. 20g) minced garlic
- 2 Tbsp (approx. 60g) fermented soybean paste (doenjang)
- 1 Tbsp (approx. 10g) red pepper flakes (gochugaru)
- 2 Tbsp (approx. 30g) soy sauce for soup (gukganjang)
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the fresh blue crabs. Carefully remove the carapace (the top shell) and rinse the gills and insides under running water until clean. You can also trim off the sharp points of the carapace with a knife for easier eating. This preparation step ensures a cleaner and more refreshing broth.
Step 2
Prepare the vegetables that will enhance the flavor of your crab stew. Slice the zucchini into half-moon shapes and the Korean radish into similar wedges. Thinly slice the onion and cut the green onion diagonally. Lastly, wash the crown daisy and set it aside for adding at the very end.
Step 3
In a large pot, add 1.5 liters of clean water and the dried anchovy and kelp broth pack. Bring to a boil over high heat, then reduce to medium and simmer for about 10 minutes to create a rich, flavorful broth. Remove the broth pack to prevent the soup from becoming too concentrated.
Step 4
Dissolve 2 tablespoons of fermented soybean paste (doenjang) into the broth. It’s helpful to use a sieve to ensure it dissolves smoothly without lumps. Once the doenjang is dissolved, add the sliced Korean radish and zucchini. Bring to a boil and cook until the radish becomes translucent. Boiling over high heat at this stage helps to extract the flavors into the broth.
Step 5
Once the broth is boiling again, add the prepared blue crabs and 2 tablespoons of soy sauce for soup (gukganjang). It’s best not to overcook the crabs once added, as they can become mushy. Simmer briefly, just until the crabs turn a lovely pinkish-orange color. This indicates they are cooked.
Step 6
Now, it’s time to add the spicy element to the crab stew. Stir in the sliced onion, 1 tablespoon of minced garlic, and 1 tablespoon of red pepper flakes (gochugaru). Let it simmer for a short while longer to allow all the flavors to meld together, creating a wonderfully spicy yet refreshing broth.
Step 7
Finally, add a generous amount of green onion and crown daisy. Sprinkle a pinch of black pepper on top, and your delicious Kkotgetang is ready! The aromatic crown daisy and the fresh green onion add a wonderful depth of flavor. Enjoy it while it’s piping hot!
