Hearty and Refreshing Blue Crab Stew (Kkotgetang)
Hearty and Refreshing Blue Crab Stew (Kkotgetang)
Autumn Delicacy! How to make a refreshing and spicy blue crab stew with fresh seasonal crabs. Enhanced with fermented shrimp (saeujeot) for an exceptional depth of flavor.
This is a refreshing and spicy blue crab stew made with fresh, seasonal autumn blue crabs, elevated by the rich umami of fermented shrimp (saeujeot). Enjoy it served warm in a earthenware pot for an extra comforting experience.
Crab Stew Ingredients- 2 Blue Crabs
- 100g Korean Radish (Muu)
- 50g Zucchini (Aehobak)
- 50g Oyster Mushrooms (Neutarri Beoseot)
- 1 Green Chili Pepper
- 1 Red Chili Pepper
To Remove Crab’s Fishy Smell- 1/2 Tbsp Ginger (minced)
- 1 Tbsp Soju (or Rice Wine)
Seasoning- 1 Tbsp Fermented Shrimp (Saeujeot)
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Tuna Extract (Chamchi Aekjeot)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Ginger (minced)
- 1 Tbsp Soju (or Rice Wine)
Seasoning- 1 Tbsp Fermented Shrimp (Saeujeot)
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Tuna Extract (Chamchi Aekjeot)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, thoroughly clean the blue crabs using a toothbrush to scrub away any dirt from the shells and legs. Cut them into 2-3 manageable pieces. If the legs are too long, cut them in half so they fit easily into the pot.
Step 2
Thinly slice the Korean radish (muu) into about 0.3cm thick rounds. Slicing them thinly allows the radish to absorb the broth’s flavor beautifully.
Step 3
Cut the zucchini (aehobak) in half lengthwise, then slice it into flat, approximately 0.5cm thick pieces. Both radish and zucchini are exceptionally sweet and flavorful this season, so feel free to slice them a bit thicker if you enjoy a softer texture after cooking.
Step 4
Gently separate the oyster mushrooms (neutarri beoseot) into smaller pieces by hand. This helps them distribute their savory flavor throughout the broth.
Step 5
Wash the green and red chili peppers, remove the stems, and slice them diagonally into about 0.5cm thick pieces. These will add a touch of heat and vibrant color to the stew.
Step 6
Slice the green onion diagonally into about 0.5cm thick pieces as well. These will be added towards the end to impart a fresh, aromatic quality.
Step 7
In a bowl, combine the cleaned blue crabs with the minced ginger and soju. Gently toss to coat. This step is crucial for removing any potential fishy odor from the crabs. If you don’t have ginger or soju, you can substitute with rice wine (mirin).
Step 8
In an earthenware pot (ttukbaegi), add a piece of dried kelp (dashima), the sliced radish, and zucchini. Pour in just enough water to cover them and bring to a boil. Once boiling, remove the kelp. Then, add the prepped blue crabs, fermented shrimp (saeujeot), gochugaru, and minced garlic. Bring back to a boil over high heat, then reduce to medium heat and simmer until the crabs are fully cooked and the flavors have melded beautifully. Using saeujeot provides a deep umami flavor without needing much additional salt.
Step 9
Once the crabs are cooked and the broth is rich with flavor, add the prepared oyster mushrooms, sliced green onions, and chili peppers. Let it simmer for another minute or two to meld the flavors. Your delicious blue crab stew is now ready to be served piping hot!
