Spicy and Refreshing Autumn Delight: How to Make Delicious Crab Stew (Kkotgetang)
Perfect Guide to Preparing Fresh Live Crabs and Cooking Delicious Crab Stew (Kkotgetang)
As the weather gets cooler, the craving for a warm, comforting soup intensifies. For those who find it hard to enjoy a meal without a flavorful broth, we’ve prepared a recipe for Kkotgetang, a delicious crab stew packed with deep umami and a refreshing taste, made with fresh live crabs. Enjoy a delightful meal with seasonal autumn crabs!
Crab Stew Ingredients
- 5 fresh live crabs
- 1/2 bag bean sprouts
- 1/3 Korean radish (mu)
- 5 shrimp
- 1/3 zucchini (aehobak)
- 1/2 onion
- 1 green onion (daepa)
- 3 Korean green chili peppers (cheongyang peppers)
- 600ml kelp stock (dashima yuksu)
Spicy Seasoning
- 1 Tbsp soybean paste (doenjang)
- 2 Tbsp red chili paste (gochujang)
- 3 Tbsp red chili flakes (gochugaru)
- 3 Tbsp radish juice (mujeup)
- 0.5 Tbsp ginger juice (saenggangjeup)
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp salted shrimp (saeujaet), minced
- Salt, to taste
- Black pepper, to taste
- 1 Tbsp soybean paste (doenjang)
- 2 Tbsp red chili paste (gochujang)
- 3 Tbsp red chili flakes (gochugaru)
- 3 Tbsp radish juice (mujeup)
- 0.5 Tbsp ginger juice (saenggangjeup)
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp salted shrimp (saeujaet), minced
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
Begin by preparing the fresh live crabs. The key to a delicious Kkotgetang is using the freshest crabs possible!
Step 2
Thoroughly scrub the crabs with a brush or cooking brush to clean the shells. Rinse them several times under cold running water to remove any dirt or debris. When preparing, trim off the thin, less fleshy parts at the tips of the crab legs with scissors for easier eating.
Step 3
Carefully separate the bottom shell (abdomen) from the top shell (carapace). Remove the black gills and the sandy stomach sac from inside the separated shell; this is crucial for a clean taste. Cut the crab bodies in half into bite-sized pieces. The yellowish roe inside the carapace can be scraped out and discarded, or you can leave 2 of the top shells in to add extra flavor to the broth.
Step 4
For the shrimp, you don’t need to peel them completely; simply trim the whiskers and the mouthparts with scissors. Slice the Korean radish thinly, about 0.5cm thick, into shapes resembling ginkgo leaves. Cut the onion and zucchini into half-moon shapes, and slice the green onion and chili peppers diagonally into bite-sized pieces.
Step 5
For the bean sprouts, just remove the very tips of the tails and rinse them under cold running water. Bean sprouts can become mushy if overcooked, so add them towards the end of the cooking process to maintain their crisp texture.
Step 6
The secret to a deep and refreshing broth for Kkotgetang is kelp stock. Place dried kelp in a pot with 600ml of cold water and let it steep for about 1 hour to extract its rich flavor. Once steeped, remove the kelp and set aside the stock. Using kelp stock instead of plain water will significantly enhance the broth’s depth.
Step 7
Pour the prepared kelp stock into a pot and dissolve the soybean paste, stirring well to prevent clumps. Add the prepared crabs and shrimp, along with the sliced radish. Stir in the radish juice and red chili paste to build flavor. Cover the pot and simmer over medium heat for about 15 minutes, allowing the ingredients to cook. The radish should become translucent as its sweetness infuses the broth.
Step 8
Once the crabs and radish are partially cooked, add the seasoning ingredients: red chili flakes, ginger juice, minced garlic, anchovy sauce, and minced salted shrimp. Stir everything well. Add the prepared bean sprouts and continue to simmer, uncovered, for about 5 more minutes. The bean sprouts will cook and add their refreshing flavor to the stew.
Step 9
Now, add the zucchini and onion, and simmer for another 3 minutes. It’s important not to overcook the vegetables so they retain a pleasant crispness.
Step 10
Taste the broth and season with salt if needed. The salted shrimp and anchovy sauce may already provide sufficient saltiness, so always taste and adjust accordingly.
Step 11
Finally, add the diagonally sliced green onion and Korean green chili peppers. Bring to a brief boil to infuse their aromatic and spicy flavors into the broth. Simmer for just a moment longer to let the chili pepper’s heat meld into the soup.
Step 12
Turn off the heat, sprinkle with a dash of black pepper, and give it a gentle stir. Your delicious Kkotgetang is complete! Add this steaming, flavorful crab stew to your table for a hearty meal.
Step 13
During the cooking process of the Kkotgetang, it’s beneficial to skim off any foam that rises to the surface. This step helps to achieve a cleaner and more refreshing taste for the broth. Removing the scum will result in a clearer and more refined flavor. Use this tip for an even more delicious Kkotgetang!
