Spicy and Refreshing Blue Crab Stew (Kkotgetang) – Perfect for Any Occasion
Spicy and Refreshing Blue Crab Stew (Kkotgetang)
This Kkotgetang (Blue Crab Stew) is so rich and flavorful, you won’t need any other side dishes! Enjoy its perfectly spicy and deeply savory broth, infused with the sweetness of fresh crab and crisp vegetables. It’s a nutritious and satisfying dish that’s perfect for special occasions or a comforting weeknight meal.
Main Ingredients- 2 fresh blue crabs
- 100g Korean radish (mu)
- 1/4 zucchini (or Korean zucchini)
- 1/4 onion
- 1 chili pepper (e.g., jalapeño or regular green chili)
- 1 bag of small clams (mosi-joge)
- 3 cups anchovy and kelp broth
Spicy Seasoning Mix- 2.5 Tbsp soybean paste (doenjang)
- 1 Tbsp chili paste (gochujang)
- 1/2 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 1 Tbsp cooking wine (cheongju)
- 2.5 Tbsp soybean paste (doenjang)
- 1 Tbsp chili paste (gochujang)
- 1/2 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 1 Tbsp cooking wine (cheongju)
Cooking Instructions
Step 1
First, let’s prepare the blue crabs. Gently separate the body from the carapace using both thumbs. Use a knife to carefully remove the ‘mouth’ part inside the body. Pull off the gills cleanly with your hands. Rinse the crabs thoroughly under running water, then cut them in half with a knife for easier cooking and eating.
Step 2
Soak the small clams in lightly salted water for about 30 minutes. This process, called ‘purging,’ helps the clams release any grit or sand, ensuring a cleaner taste in your stew.
Step 3
Prepare the vegetables: slice the Korean radish into 0.5cm thick, bite-sized pieces (about 2cm squares). Slice the zucchini into 0.5cm thick half-moons. Thinly slice the onion. Finally, slice the chili pepper diagonally.
Step 4
Now, let’s make the flavorful seasoning paste. In a bowl, combine 2.5 Tbsp doenjang, 1 Tbsp gochujang, 1/2 Tbsp minced garlic, 1/3 Tbsp minced ginger, and 1 Tbsp cooking wine. Mix well until everything is thoroughly combined. The minced ginger is particularly helpful in reducing any potential ‘fishy’ odor from the crab, so it’s recommended to include it.
Step 5
Start building the flavor base for the stew. In a pot, add the anchovy and kelp broth, the prepared blue crabs, the purged small clams, and the sliced Korean radish. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes, allowing the ingredients to cook and release their flavors.
Step 6
Time to add the remaining ingredients and seasoning! Add the sliced zucchini, onion, and chili pepper to the pot. Stir in the prepared seasoning paste and mix gently. Continue to simmer for another 10 minutes, allowing the vegetables and seasoning to meld beautifully with the broth.
Step 7
As the stew simmers, you’ll notice some foam rising to the surface. Skim this foam off periodically with a ladle. This step helps to keep the broth clear and enhances the overall clean flavor of the Kkotgetang. Enjoy your delicious homemade crab stew!
