Flavorful Snow Crab Soup (Kkotgetang)
Flavorful Snow Crab Soup (Kkotgetang)
Deeply Flavored Snow Crab Soup Made with Flash-Frozen Crabs
Experience the rich, refreshing taste of Kkotgetang, a classic Korean crab stew, made with convenient flash-frozen snow crabs. The harmonious blend of seafood broth, doenjang (fermented soybean paste), and gochugaru (red chili flakes) will tantalize your taste buds and make you crave a bowl of rice.
Main Ingredients- 4 flash-frozen snow crabs (thawed)
- 1/2 zucchini (sliced into half-moons)
- 1/2 onion (sliced)
- 2 Korean green chilies (sliced diagonally)
- 1 red chili (sliced diagonally)
- 1 green onion (sliced diagonally)
Cooking Instructions
Step 1
Gently rinse the flash-frozen snow crabs under cold running water to thaw. Be careful as flash-frozen crabs can have delicate shells. This step ensures the crabs are ready for cooking.
Step 2
Prepare the vegetables for the soup. Slice the zucchini into half-moon shapes and the onion into thin slices. Cut the green and red chilies diagonally, and slice the green onion diagonally for a fresh flavor.
Step 3
In a large pot, add the seafood broth packs, kelp piece, and dried anchovies. Pour in enough water to cover and bring to a boil. Once boiling, remove the kelp and continue to simmer over medium-low heat for 10-15 minutes to extract a rich seafood broth.
Step 4
While the broth is simmering, prepare the doenjang for a clear soup. Place 1 tablespoon of doenjang in a fine-mesh sieve and dissolve it in a small amount of the hot broth, ensuring no lumps remain. Discard any solids left in the sieve.
Step 5
Once the broth is boiling again, add the dissolved doenjang and stir well. Then, incorporate the gochugaru and stir to combine. Add the prepared snow crabs to the pot and bring to a boil.
Step 6
As the crabs begin to cook, add the onion, chilies, and green onion (excluding the zucchini) to the pot. Let them simmer together, allowing the vegetables to release their sweetness and enhance the soup’s flavor.
Step 7
Now, it’s time to add the seasonings. Stir in the minced garlic, minced ginger, fish sauce, and mirin. Sprinkle a pinch of black pepper. Adjust the seasoning with salt to your preference.
Step 8
When the soup comes to a rolling boil again, add the sliced zucchini. Continue to simmer until the zucchini is tender and the soup is bubbling vigorously. The enticing aroma will surely stimulate your appetite.
Step 9
Korean cuisine is celebrated for its harmonious blend of ingredients. In this step, we prepare the final aromatic touch. (This step references adding green onions earlier but emphasizes adding crown daisy for the final touch).
Step 10
To crown this Kkotgetang with a wonderfully fragrant finish, we add crown daisy (ssukgat) just before serving. Its subtle aroma elevates the overall flavor profile of the crab soup.
Step 11
Chefs often say that a broth made with crab is inherently delicious. Just as adding a single crab leg can dramatically improve a simple doenjang jjigae, adding whole crabs ensures this Kkotgetang will be exceptionally flavorful! (Tip: Using whole crabs significantly deepens the soup’s umami.)
