Authentic Spicy Crab Stew (Kkotgetang)
Effortless Restaurant-Style Spicy Crab Stew in 30 Minutes
Tired of your homemade crab stew tasting cloudy and heavy? Learn the secrets from a seasoned restaurant chef to create a clear, spicy, and invigorating Kkotgetang. This recipe guarantees a refreshing taste that will impress your family.
Main Ingredients- 3 crabs, cleaned
- 1/2 onion
- 4 dried kelp pieces (dashima)
- 1.2 liters water (approx. 6 cups)
- 1 piece of radish (approx. thumb-thick)
Seasoning Mix- 2 Tbsp doenjang (soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 2 Tbsp minced garlic
- 1 Tbsp gochugaru (red chili flakes)
- 2 Tbsp cooking wine (mirin or similar)
- 1 Tbsp dried shrimp powder (ground dried shrimp)
- 2 Tbsp doenjang (soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 2 Tbsp minced garlic
- 1 Tbsp gochugaru (red chili flakes)
- 2 Tbsp cooking wine (mirin or similar)
- 1 Tbsp dried shrimp powder (ground dried shrimp)
Cooking Instructions
Step 1
Thaw the frozen crabs by placing them in water for about 10 minutes. Once thawed, carefully clean the crabs before proceeding.
Step 2
Let me guide you through cleaning the crabs. It’s simpler than you might think!
Step 3
First, detach the crab claws. These will be used later to enhance the broth’s flavor.
Step 4
Using scissors, carefully snip off the sharp, pointy tips of each crab leg. This makes handling them safer during cooking.
Step 5
Trim any sharp edges on the crab body with scissors for a neater appearance.
Step 6
Locate the crab’s mouth area at the bottom of the body and remove it. Then, scrub the top shell (carapace) thoroughly with a brush to remove any grit or impurities. This step is crucial for a clean taste.
Step 7
Gently lift the underside of the crab’s body and pull backward. This will easily separate the top shell from the body.
Step 8
Here’s how the body looks after the top shell is removed. Set the cleaned shell aside.
Step 9
Inside the crab’s body, you’ll find a triangular sac. This is the ‘sand sac’ and must be removed, as it can impart a bitter taste.
Step 10
Remove the feathery gills (which look like white lungs) on the sides. If there’s any remaining sand, gently brush it away. Removing these ensures the soup’s clarity and pure flavor.
Step 11
Pour 1.2 liters of water into your pot. This is approximately 6 standard Korean paper cups (200ml each).
Step 12
Prepare the ingredients for the broth: 4 pieces of dried kelp, 1/2 onion, and 1 piece of radish (about the thickness of your thumb). Chop them into suitable sizes as shown in the picture.
Step 13
Add the detached crab claws, chopped radish, onion, and kelp to the pot. Bring to a boil over high heat and simmer for 10 minutes to create a flavorful broth. Let it reach a rolling boil.
Step 14
As the water boils, foam will rise to the surface. Skim this foam off carefully. This is key to achieving a clear and refreshing broth. Continue simmering for another 5 minutes after skimming.
Step 15
Once the broth has developed a good flavor, remove the solid ingredients (kelp, onion, radish) and prepare to add the seasoning mix.
Step 16
Now, let’s make the seasoning paste that defines the Kkotgetang’s taste. Combine 2 Tbsp doenjang, 1 Tbsp gochujang, 1 Tbsp dried shrimp powder, 2 Tbsp minced garlic, 1 Tbsp gochugaru, and 2 Tbsp cooking wine in a bowl. Mix them well.
Step 17
Stir the ingredients in the seasoning bowl until thoroughly combined. Ensure there are no lumps for smooth integration into the broth.
Step 18
Add the well-mixed seasoning paste to the simmering broth. Stir gently to dissolve the paste and allow the flavors to meld. Wait for the soup to return to a gentle boil before adding the crab.
Step 19
Add the 3 cleaned and quartered crabs to the pot. Simmer for an additional 5 minutes. This short cooking time allows the crab’s sweetness to infuse the soup without overcooking the meat.
Step 20
While the crab is simmering, add 2 tablespoons of soju (Korean rice wine) to help eliminate any potential fishy odors. The alcohol will evaporate, taking the unpleasant smells with it.
Step 21
For an extra kick of spice and freshness, add 1 chopped Cheongyang chili pepper and some sliced green onions. Feel free to adjust the amount of chili pepper to your preference.
Step 22
It’s crucial to cook the crabs for only 5 minutes. Overcooking will cause the crab meat to break down and the broth to become cloudy and less flavorful. The short cooking time is the secret to retaining the crab’s delicate taste and texture.
Step 23
Your delicious Kkotgetang is ready! Thanks to the dried shrimp powder and Cheongyang chili, the broth is refreshingly spicy and clear, not heavy. For an enhanced experience, consider adding some crown daisy (ssukgat) or enoki mushrooms.
Step 24
My son received high praise from my husband, saying this Kkotgetang was even better than mine! This recipe brought smiles all around the table.
Step 25
After enjoying this amazing crab stew, you can’t resist adding some ramen noodles! It’s pure bliss. If you found this recipe helpful, please give it a ‘like’!
