Spicy and Refreshing Crab Stew (Kkotgetang)
The Easiest Crab Stew Recipe That Even Beginners Can Master!
As autumn deepens, let’s make delicious crab stew like a pro at home with fresh, in-season crabs! This recipe features succulent crab meat and a wonderfully clear, savory broth. Using only basic ingredients, it’s designed for anyone to follow easily without failure. Revive your appetite with this hearty and spicy Kkotgetang that pairs perfectly with rice.
Main Ingredients
- 5 fresh blue crabs
- 1 piece of radish (about 1/5 of a medium radish)
- 1/2 onion
- 1 large leek
- 1 pack of enoki mushrooms
- 2 Korean green chili peppers (Cheongyang peppers)
- A handful of crown daisy (or minari/water parsley)
- 1/2 handful of dried anchovies
- 4-5 small pieces of dried kelp
Seasoning Ingredients
- 1 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp Mirin (or rice wine/Sake)
- 1 tsp Soy sauce or salt (for adjusting seasoning)
- 1 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp Mirin (or rice wine/Sake)
- 1 tsp Soy sauce or salt (for adjusting seasoning)
Cooking Instructions
Step 1
First, let’s prepare the base for our delicious crab stew: the broth. Fill a 3L pot about two-thirds full with water. Add the dried anchovies and kelp. Bring to a rolling boil over high heat for 8-10 minutes to extract a rich and savory broth. Once done, remove and discard the anchovies and kelp.
Step 2
While the broth is simmering, it’s time to prepare the crabs. Using a small brush or scrubber, thoroughly scrub the crabs under running water, paying attention to the underside, legs, and claws to remove any dirt. Trim the sharp tips of the legs with scissors. Separate the carapace (shell), remove the innards and gills, and then cut the crabs into bite-sized pieces (usually in half).
Step 3
Next, prepare the vegetables and mushrooms that will add depth and flavor to the stew. Slice the onion thinly. Slice the leek and green chili peppers diagonally. Trim the base of the enoki mushrooms and separate the strands. If using crown daisy or minari, wash them well and cut them into manageable lengths.
Step 4
In the prepared broth, dissolve 1 tablespoon of doenjang, stirring well until no lumps remain. Doenjang adds a wonderful savory and slightly fermented depth to the soup.
Step 5
Add the pre-sliced radish to the doenjang-infused broth. (Using frozen winter radish can add an even richer flavor.) Let it cook until the radish is tender, then add the prepared crabs.
Step 6
Now it’s time to add the seasonings that will give the crab stew its signature spicy kick. Add 2 tablespoons of gochugaru (chili powder), 1 tablespoon of minced garlic, 2 tablespoons of mirin (or rice wine), and 1 teaspoon of soy sauce or salt to adjust the taste. (Feel free to adjust the seasoning to your preference.)
Step 7
Bring everything to a vigorous boil over high heat for 10 minutes. Skim off any foam that rises to the surface during boiling for a cleaner, clearer broth.
Step 8
After boiling for 10 minutes, add the sliced onion, green chili peppers, and leeks. Continue to simmer for another 5-7 minutes until the vegetables are tender.
Step 9
Finally, just before serving, arrange the enoki mushrooms and crown daisy (or minari) on top for a beautiful presentation. Your delicious Kkotgetang is ready! Enjoy it with a warm bowl of rice.
