Refreshing and Spicy Crab Stew (Kkotgetang) – Golden Recipe
A Richly Flavored Crab Stew Enjoyed with New Species Oyster Mushrooms: Baekseon, Sunjeong, and Gonji No. 7
Introducing a Kkotgetang recipe featuring new species oyster mushrooms (Baekseon, Sunjeong, Gonji No. 7) and seasonal autumn crabs, resulting in a wonderfully refreshing and spicy stew. Learn the secret to a deep and rich broth! (Chef’s recipe from Manyeui Recipe)
Main Ingredients
- 2 fresh crabs
- 1 handful of radish (for a refreshing taste)
- 2 cloves of garlic, minced
- 1 handful of green onions, chopped
- 1 handful of 3 types of oyster mushrooms (Baekseon, Sunjeong, Gonji No. 7)
- 1 chili pepper, chopped (for a spicy kick)
Seasoning
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp soy sauce (Guk-ganjang)
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp soy sauce (Guk-ganjang)
Cooking Instructions
Step 1
In a pot, combine 2 servings of water (about 600ml) and a handful of radish. Bring to a boil over medium heat and simmer for about 15 minutes to create a refreshing broth. The radish will become translucent as its flavor infuses into the water.
Step 2
To the prepared broth, add 1 Tbsp of Doenjang, 1 Tbsp of Gochujang, and 1 Tbsp of Guk-ganjang. Stir well to dissolve the pastes. Taste and adjust seasoning. If you prefer it spicier, add a little Gochugaru (red pepper flakes), or if you desire a more savory flavor, add a bit more Doenjang.
Step 3
Once the broth is seasoned to your liking, add the cleaned crabs. Let them simmer to release their delicious flavor into the soup.
Step 4
Next, add the 3 types of oyster mushrooms you prepared (Baekseon, Sunjeong, Gonji No. 7) and let them cook together. The variety of mushrooms will enrich the broth with a complex and delightful flavor.
Step 5
Finally, add the chopped chili pepper and green onions. Simmer for about 5 more minutes until the delicious Kkotgetang is ready. Enjoy your meal!
