Spicy and Refreshing Korean Crab Stew (Kkotgetang)
Chef Baek Jong-won’s Crab Stew Recipe: Guaranteed Deliciousness by Following These Steps!
Discover how to make a rich and refreshing Korean crab stew, guaranteed to be delicious when made following this recipe from Chef Baek Jong-won. This method ensures a flavorful broth that will impress your family and friends. Enjoy a truly satisfying meal!
Main Ingredients- 4 fresh blue crabs, cleaned and optionally frozen
- 1 handful of daikon radish, sliced thinly (approx. 150g)
- 1/4 zucchini, sliced into half-moons
- 1/2 onion, sliced thickly (vertically)
- 1/2 stalk of green onion, sliced diagonally
- 1 green chili pepper (or mild chili), sliced diagonally
- 1 red chili pepper, sliced diagonally
- 1/2 pack of enoki mushrooms, trimmed
- A small bunch of crown daisy (ssukgat), cleaned
Seasoning and Broth- 1.2 liters seafood broth (or anchovy/kelp broth, or rice water)
- 1 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp soju (or cooking wine, for deodorizing)
- Salt to taste (added at the end)
- 1.2 liters seafood broth (or anchovy/kelp broth, or rice water)
- 1 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp soju (or cooking wine, for deodorizing)
- Salt to taste (added at the end)
Cooking Instructions
Step 1
We are using pre-cleaned and frozen blue crabs for convenience. Lightly rinse them under running water before use.
Step 2
Wash all vegetables thoroughly and prepare them by slicing them according to the recipe’s instructions. Having everything prepped beforehand makes the cooking process much smoother.
Step 3
In a pot, combine 1.2 liters of water with 2 sheets of dried kelp, dried anchovies, and dried shrimp. Simmer for about 15-20 minutes to create a flavorful seafood broth. You can also use homemade broth or store-bought seafood stock.
Step 4
Slice the daikon radish thinly, about 0.5 cm thick, into flat pieces. This ensures it cooks tenderly in the stew.
Step 5
Slice the zucchini into half-moons, also about 0.5 cm thick, for an appealing presentation.
Step 6
Thickly slice the onion vertically. This method helps release its sweetness into the broth as it cooks.
Step 7
Slice the green onion diagonally into larger pieces. This adds color and a refreshing flavor to the stew.
Step 8
Slice the red and green chili peppers diagonally, after removing the seeds if you prefer less heat. These add a vibrant color and a nice spicy kick.
Step 9
In a bowl, mix together 1 Tbsp doenjang, 2 Tbsp gochugaru, 0.5 Tbsp gochujang, 1 Tbsp guk-ganjang, 1 Tbsp minced garlic, and 2 Tbsp soju to create the seasoning paste. Note: Do not add salt at this stage; it will be used later to adjust the final seasoning.
Step 10
Bring the seafood broth to a boil. Dissolve the prepared seasoning paste into the broth. Once boiling, add the sliced daikon radish and cook until the radish is tender.
Step 11
When the radish is mostly cooked and the broth is boiling, carefully add the prepared blue crabs. Let it simmer for about 5-7 minutes over medium heat to allow the crabs’ natural sweetness to infuse into the broth.
Step 12
Skim off any foam that rises to the surface while the crabs are cooking, as this can cloud the broth. Alternatively, you can skim it off after all ingredients are added and the stew is finished.
Step 13
When the crabs are almost cooked through, add the sliced onion and zucchini. Cook for just another 3-4 minutes, ensuring the vegetables don’t become overcooked and mushy.
Step 14
Taste the broth and add salt as needed to reach your desired seasoning level. Add the sliced green onions and chili peppers, bringing it to a brief boil to incorporate their flavors. Finally, add the enoki mushrooms and crown daisy, then turn off the heat. These last additions are best served lightly cooked.
Step 15
This freshly made crab stew is a true delight, featuring the rich umami of seasonal blue crabs blended with a perfectly balanced spicy broth. The sweet crab meat is a joy to pick out and savor!
Step 16
Try making this blue crab stew using Chef Baek Jong-won’s recipe. It’s a wonderful way to enjoy the fresh flavors of the season and create a heartwarming, delicious meal for your family gatherings!
