Spicy and Flavorful Snow Crab Stew (Kkotgetang)
Spicy and Flavorful Snow Crab Stew (Kkotgetang)
Snow Crab Stew
As the cool breeze arrives in the mornings and evenings, a warm, comforting soup dish sounds incredibly appealing. If you visit the market or grocery store right now, you’ll see that snow crabs are in season! Today, we’re sharing a recipe for a deliciously spicy and invigorating Kkotgetang. Enjoy a delightful meal with your family over a steaming bowl of this exquisite crab stew.
Main Ingredients- 1 kg fresh snow crabs
- 1 cup clams (or other shellfish)
- 1 piece of radish, about 4 cm long
- 1/2 zucchini, about 5 cm long
- 3 Korean green chili peppers (Cheongyang peppers)
- 1 red chili pepper
- 1 stalk of green onion
- 1 handful of garland chrysanthemum (Ssukgat)
- 11 cups water (approx. 2.2L)
Seasoning- 1 Tbsp red pepper powder (Gochugaru)
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp rice wine or cooking sake (Senggang-sul)
- 1 Tbsp minced garlic
- Pinch of salt or soy sauce (to taste)
- Pinch of black pepper
- 1 Tbsp red pepper powder (Gochugaru)
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp rice wine or cooking sake (Senggang-sul)
- 1 Tbsp minced garlic
- Pinch of salt or soy sauce (to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
Thoroughly wash the fresh snow crabs using a brush under running water. Trim about half of the sharp tips off the crab legs. Carefully remove the hard carapace (shell) and the feathery gills and grit from inside. Rinse the crabs again under cold water and drain. Cut the cleaned crabs into bite-sized pieces, about 2-4 segments each. (🦀 Tip: Wearing gloves while cleaning crabs can help prevent injury.)
Step 2
Soak the clams in lightly salted water for at least 30 minutes to purge any sand or grit. Rinse them thoroughly under running water, rubbing them gently with your hands to clean the shells. Slice the radish into approximately 0.5 cm thick pieces. Slice the zucchini into 0.5 cm thick half-moons. Thinly slice the green and red chili peppers on an angle for color and flavor. Cut the green onion into large diagonal pieces, about 5 cm long. Cut the garland chrysanthemum into 5 cm lengths to add a fresh aroma at the end.
Step 3
Place the cleaned clams in a pot, add about 11 cups (2.2L) of water, and bring to a boil over high heat. As soon as the clams open their shells, immediately remove them and set aside. (Tip: Avoid overcooking the clams, as they can become tough.) Carefully ladle the clear clam broth into a separate bowl, making sure not to pour in any sediment or grit that has settled at the bottom of the pot.
Step 4
Pour the clarified clam broth back into the pot. Add the red pepper powder (gochugaru), red pepper paste (gochujang), soybean paste (doenjang), rice wine (or sake), and minced garlic. Stir well to dissolve the seasonings and bring the mixture to a boil over high heat.
Step 5
Once the broth is vigorously boiling, add the sliced radish, prepared snow crabs, and the cooked clams. Reduce the heat to medium and simmer for a short while, allowing the sweet flavor of the crab to infuse the broth.
Step 6
When the crabs are partially cooked and the broth has a good flavor, add the zucchini, green chilies, red chili, and green onion. Continue to boil for another 2-3 minutes until the vegetables are tender. Finally, add the garland chrysanthemum and cook just until it wilts slightly. Turn off the heat. Taste the broth and adjust seasoning with a pinch of salt or soy sauce if needed. A sprinkle of black pepper will enhance the aroma. 🥢 Enjoy your delicious Kkotgetang!
