Spicy and Refreshing Snow Crab Stew (Kkotgetang)
Spicy and Refreshing Snow Crab Stew (Kkotgetang)
Mastering Delicious Kkotgetang with a Twist on Chef Baek Jong-won’s Recipe!
I’ve made a delicious and refreshing snow crab stew by combining my own recipe with the techniques from my favorite home cooking guru, Chef Baek Jong-won! It’s surprisingly easy and incredibly tasty!
Kkotgetang Ingredients- 1/2 Korean Zucchini (sliced into half-moons)
- 1/4 Korean Radish (sliced thinly)
- 1/2 to 1 pack Enoki Mushrooms (trim off the base)
- 1 bunch Crown Daisy (washed clean)
- 2 fresh Snow Crabs (cleaned and cut into 2-3 pieces)
- 6 Large Prawns (peeled, deveined)
- 1/2 to 1 bag Soybean Sprouts (washed clean)
- 1/2 block Firm Tofu (cubed)
- 1/2 to 1 Onion (sliced thinly)
Spicy Seasoning- 1.5 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochujang (red chili paste)
- 1 Tbsp Gochugaru (red chili powder, or more for extra spice)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce (or fish sauce)
- 1 Tbsp Fish Sauce (or soy sauce)
- 1.5 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochujang (red chili paste)
- 1 Tbsp Gochugaru (red chili powder, or more for extra spice)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce (or fish sauce)
- 1 Tbsp Fish Sauce (or soy sauce)
Cooking Instructions
Step 1
Prepare all the vegetables that will add flavor to your kkotgetang. (I’m using pre-portioned frozen ingredients, but fresh ones are best if available.)
Step 2
Clean the fresh snow crabs and large prawns thoroughly. Cut them into 2-3 bite-sized pieces. For the prawns, peeling them and removing the dark vein along their backs will make the broth cleaner.
Step 3
First, make the broth. You can use a dried anchovy or kelp broth pack. (If you don’t have one, plain water will work too.) Once the broth is boiling, add the thinly sliced Korean radish. Let it simmer until the radish becomes translucent and tender. Boiling the radish first will make the broth extra refreshing.
Step 4
When the radish is cooked and floats softly in the broth, dissolve 1.5 tablespoons of doenjang into the broth. Stir well to ensure the doenjang is fully incorporated without lumps.
Step 5
Now, carefully add the prepared snow crabs and large prawns to the pot. As the crabs cook, foam will rise to the surface. Skim off this foam with a spoon periodically; this step will result in a clearer and more refined broth.
Step 6
Once the crabs start to cook, add all the seasoning ingredients for that spicy kick. Stir in 2 tablespoons of gochujang, 1 tablespoon of gochugaru, and 1 tablespoon of minced garlic, mixing them well into the broth.
Step 7
If you prefer a spicier and more robust flavor, feel free to add minced Cheongyang peppers or more Cheongyang chili powder at this stage. Adjust the amount according to your spice preference.
Step 8
Add the thinly sliced onion to the pot. The onion contributes sweetness and a refreshing quality, balancing the overall flavor of the stew.
Step 9
Add the half-moon sliced Korean zucchini and the prepared Cheongyang peppers. Adding them along with the onion ensures they all cook harmoniously.
Step 10
Finally, add the thoroughly washed soybean sprouts and crown daisy. Simmer briefly until the vegetables are just wilted. Overcooking can make them mushy. Crown daisy or michelin adds a wonderful fragrant aroma that elevates the seafood stew experience.
Step 11
And there you have it – a delicious kkotgetang! It’s surprisingly simple, right? It tastes so much better and more refreshing than you’d expect, perfect for enjoying with a bowl of rice. Remember, don’t overcook the kkotgetang, as the crab meat can become mushy. Turn off the heat once all ingredients are cooked to perfection. Enjoy your meal!
