Rich & Spicy Blue Crab Stew (Kkotgetang)
How to Make Spicy Blue Crab Stew, a Seafood Soup Recipe
This Kkotgetang, or spicy blue crab stew, is incredibly flavorful and satisfying, even without exotic ingredients. The rich, oceanic essence of the crab melds beautifully with the zesty, spicy broth. Let this warming, hearty soup soothe your soul.
Main Ingredients
- 2 frozen blue crabs (partially thawed)
- 1 piece of radish (about 1/4 of a medium radish)
- 1 handful of clams
- 1 stalk of green onion
- 1/2 pack of enoki mushrooms
- 1 handful of crown daisy (ssukgat)
- 2 bouillon cubes (or anchovy broth)
- 800ml water
Blue Crab Stew Seasoning
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp rice wine (mirin)
- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp chopped salted shrimp (saeu-jeot, solids only)
- 1 Tbsp minced garlic
- Pinch of ginger powder (or 1/2 tsp minced fresh ginger)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp rice wine (mirin)
- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp chopped salted shrimp (saeu-jeot, solids only)
- 1 Tbsp minced garlic
- Pinch of ginger powder (or 1/2 tsp minced fresh ginger)
Cooking Instructions
Step 1
To make handling easier and prevent the crab meat from falling apart, thaw the frozen blue crabs only about 30% of the way. Once partially thawed, rinse them under cold running water and scrub the shells gently with a brush to remove any dirt or impurities.
Step 2
Trim the sharp, pointy ends of the crab legs with scissors or a knife. This makes the stew safer to eat and easier to handle.
Step 3
Remove the crab’s apron (the triangular flap on the underside) and carefully discard the spongy gills and the “stomach” sac. For the thickest crab legs, you can separate them and lightly crack the shells with the back of a knife. This prevents damaging your teeth when you eat them later. Finally, cut the cleaned crabs into manageable pieces, usually into 2-3 sections each.
Step 4
Slice the radish into thin, half-moon shapes (about 0.5cm thick). Cut the green onion diagonally into large pieces to add flavor. Trim any wilted or damaged leaves from the crown daisy.
Step 5
Lightly rinse the enoki mushrooms under cold water, then trim off the base. Separate the mushroom strands with your fingers. Thoroughly wash the clams by rinsing them under running water while gently rubbing them together to remove any sand or grit.
Step 6
Now, let’s prepare the seasoning for the stew. In a bowl, combine 2 Tbsp soy sauce for soup, 2 Tbsp red pepper flakes, 2 Tbsp rice wine, 1 Tbsp soybean paste, 1 Tbsp of the solids from chopped salted shrimp, 1 Tbsp minced garlic, and a pinch of ginger powder. Mix everything well. This flavorful paste is key to the delicious spicy broth.
Step 7
In a deep pot, place the sliced radish at the bottom. Add the 2 bouillon cubes. If you don’t have bouillon cubes, you can substitute with anchovy broth or another seafood broth for added depth of flavor.
Step 8
Pour in 800ml of water and bring it to a boil over high heat. Once the water is vigorously boiling, add the prepared blue crabs. Stir in about one-third of the prepared seasoning paste and dissolve it into the broth. This starts to infuse the broth with the crab’s natural sweetness.
Step 9
When the broth returns to a boil, add the washed clams. As the stew cooks, foam may rise to the surface. To ensure a clear and clean-tasting broth, skim off this foam with a spoon as it appears. Repeating this process will result in a more refined flavor.
Step 10
Add the remaining seasoning paste to the pot and reduce the heat to medium. Let it simmer for about 5 minutes, allowing the flavors to meld. Next, add the sliced green onion and continue to simmer for another 3 minutes over medium heat. At this stage, taste the broth and adjust the seasoning with more soy sauce for soup if needed. You can also use salt or fish sauce to reach your desired saltiness.
Step 11
Finally, add the prepared crown daisy and enoki mushrooms to the pot. Cook for just a moment longer, until the stew comes back to a brief, rolling boil. Be careful not to overcook, as this can make the greens and mushrooms mushy. Turn off the heat and serve immediately. Enjoy your delicious Kkotgetang!
