Rich and Flavorful Crab Stew (Kkotgetang): A Perfect Autumn Delicacy
Rich and Flavorful Crab Stew (Kkotgetang): A Perfect Autumn Delicacy
How to Make Delicious Crab Stew with Seasonal Autumn Crabs
It’s finally crab season, and this weekend I made the crab stew I’ve been craving! The crabs are full of sweet meat, making the stew incredibly savory and delicious. Autumn crabs are truly the best. Let’s start this ultimate Kkotgetang recipe packed with umami!
Crab Stew Ingredients- 3 fresh blue crabs
- 129g daikon radish (about 1/4 of a small one)
- 1/2 medium onion
- 1/3 medium zucchini
- A generous amount of crown daisy or perilla leaves (for garnish)
- 1/2 red chili pepper
- 1/2 green chili pepper (adjust for spiciness)
- A small amount of enoki mushrooms
- 1/2 block firm tofu
- 1 anchovy-kelp broth sachet
- 1 Tbsp doenjang (soybean paste)
- 1 Tbsp soup soy sauce (ganjang)
- 1 Tbsp fish sauce (anchovy extract)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp cooking wine (mirin or similar)
- 1.6 L water
- 1/2 tsp salt (for seasoning adjustment)
Cooking Instructions
Step 1
Before cooking the crab stew, carefully trim off the sharp points of the crab’s shell and the tips of its legs with scissors. This step ensures a safer and more enjoyable eating experience, preventing accidental pricks.
Step 2
Use scissors to cut away the flap on the underside (belly) of the crab. This part can sometimes be a bit unsightly and is best removed.
Step 3
Using a clean brush or a new toothbrush, scrub the crab thoroughly, both on the top shell and legs, and even inside the shell. This diligent cleaning will remove any dirt or impurities from the crab.
Step 4
Once the crabs are cleaned, you can either remove the shell and cut them into manageable pieces, or leave them whole to enjoy the rich flavor of the tomalley and roe. In this recipe, we’ve prepared them whole because my husband enjoys the rich internal organs.
Step 5
Prepare the vegetables: slice the onion into thin strips, cut the zucchini into half-moon shapes, and slice the daikon radish thinly into bite-sized pieces. Thin slicing helps them cook evenly and release their flavors into the broth.
Step 6
Cut the tofu into bite-sized cubes. Traditionally, crown daisy (ssukgat) is used for its fragrant aroma, but if it’s unavailable, perilla leaves (kkaennip) make a wonderful substitute. Roughly chop the perilla leaves if using.
Step 7
In a large pot suitable for stew, add 1.6 liters of water. Place the sliced daikon radish and the anchovy-kelp broth sachet into the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for 10 minutes to create a rich broth.
Step 8
After 10 minutes, remove and discard the broth sachet. Next, dissolve 1 tablespoon of doenjang (soybean paste) through a fine-mesh sieve into the simmering broth. This ensures the doenjang melts smoothly without clumps, creating a velvety texture.
Step 9
Once the doenjang is fully incorporated, add 1 tablespoon of minced garlic, 1 tablespoon of soup soy sauce, and 1 tablespoon of fish sauce to enhance the umami. Then, add the sliced onions, zucchini, and the prepared crabs. Pour in 2 tablespoons of cooking wine to help tenderize the crab and remove any fishy odor. Bring the stew to a simmer and cook for about 10 minutes, flipping the crabs occasionally, allowing their flavor to infuse the broth.
Step 10
About 5 minutes after adding the crabs, add the cubed tofu, enoki mushrooms, and the sliced green and red chili peppers for a touch of heat and color. Season with 1/2 teaspoon of salt to balance the flavors. Adjust seasoning further with more soup soy sauce or salt if needed.
Step 11
Just before the crab stew is fully cooked, turn off the heat and stir in a generous amount of fresh crown daisy or perilla leaves. The residual heat will gently wilt them, releasing their aromatic fragrance.
Step 12
The finished crab stew will be very hot, so handle it with care. To make eating easier, consider wearing gloves (perhaps a thin liner glove under a thicker one) when handling the crab pieces. Don’t forget to savor the incredibly rich and flavorful broth found inside the crab shells – it’s the true essence of Kkotgetang!
