Spicy and Refreshing Snow Crab Stew (Kkotgetang)
Spicy and Refreshing Snow Crab Stew (Kkotgetang)
Dinner Stew / Snow Crab Stew
A hearty snow crab stew made with crabs purchased on a recent island trip. This refreshing stew clears your palate and feels incredibly satisfying without the need for artificial seasonings. It’s a truly invigorating dish perfect for dinner.
Ingredients- 3 Snow Crabs
- 2 Tbsp Rice Vinegar
- 3 Cups Broth (e.g., made with radish, onion, kelp, anchovies)
- 2 Napa Cabbage Leaves
- 1/2 Stalk Green Onion
- 2 Korean Red Peppers (Cheongyang peppers)
- 1 handful Crown Daisy (Ssukgat)
- 30g Radish
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Here are the snow crabs we brought back. You can feel their freshness just by looking at them. We’re going to use these to make a delicious snow crab stew for our dinner table.
Step 2
Quick tip: If you have any leftover crab after cooking, you can individually wrap each piece in paper towels, remove excess moisture, and store them in a zipper bag in the freezer for later use.
Step 3
To prepare the crabs for the stew and remove any fishy odor, soak them in clean water with 2 tablespoons of rice vinegar for about 10 minutes. This helps the crabs expel impurities and a fishy smell, resulting in a cleaner taste.
Step 4
While the crabs are being cleaned, let’s prepare the broth. Typically, I make broth by boiling radish, onion, green onion, kelp, and anchovies, then storing it in the kimchi refrigerator for easy access. Today, I’m using a pre-made broth pack that I had at home.
Step 5
For a refreshing taste, prepare about 30g of radish, sliced thinly into bite-sized pieces.
Step 6
Cut 2 Napa cabbage leaves into easy-to-eat pieces. For the Korean red peppers, remove the seeds and chop them. Slice 1/2 green onion diagonally, and wash and drain a handful of crown daisy.
Step 7
Let’s get to cleaning the snow crabs! Trim the pointy ends of the legs, excluding the joint. Remove the gills (the spongy parts inside the shell). Gently rinse the crabs under running water to clean off any remaining debris.
Step 8
Scrape out the dark innards and tomalley from inside the crab shells. These add a wonderfully rich flavor to the stew, so don’t discard them!
Step 9
Pour 3 cups of the prepared broth into a pot and bring it to a boil. Once boiling, add the sliced radish to impart a refreshing flavor to the stew.
Step 10
Add 1 tablespoon of Gochujang for a spicy kick, and 1 tablespoon of Doenjang for depth. Combining these two pastes creates a double layer of rich flavor. Stir in 1 tablespoon of minced garlic and let it simmer for a bit longer to meld the flavors.
Step 11
Once the broth is bubbling, carefully add the cleaned snow crabs. Skim off any foam that rises to the surface to ensure a clear and clean broth. The broth will become incredibly refreshing!
Step 12
Finally, add the chopped Napa cabbage and simmer for a short while longer. Just before serving, add the crown daisy on top. Let it wilt slightly in the hot stew; this preserves its aromatic fragrance.
Step 13
Our delicious snow crab stew is ready! The combination of fresh crab and refreshing broth is so satisfying, it’ll make you want to finish a whole bowl of rice. It’s a healthy and flavorful meal perfect for sharing with your family.
