Korean Crab Stew (Kkotgetang)
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A delicious and hearty Korean crab stew, known as Kkotgetang, featuring sweet crab meat, a spicy and savory broth, and soft, chunky vegetables. Served with rice, this stew makes for a complete and satisfying meal.
00:45:00 total
Serves 4
medium
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Ingredients
- Korean crabs (kkotge) - more than one pound (cleaned and thawed)
- water - 3 to 3.5 cups (or milky water from rice washing, plus more for rice)
- dried anchovies - 7 (optional)
- radish - 4 to 5 ounces (washed and peeled)
- doenjang (Korean fermented bean paste) - 2 tablespoons
- gochujang (hot pepper paste) - 1 tablespoon
- zucchini - 4 ounces
- green onion - 1
- green chili pepper - 1
- onion - 1 (small)
- garlic - 4 (large cloves)
- red chili pepper - watch the video to see (for garnish)
- Chrysanthemum greens (ssukgat) - watch the video to see (for garnish)
Instructions
- Prepare Rice: Start by making rice. Wash the rice until the water runs clear, reserving the second wash's milky water for the stew.
- Make Stew Base: In a pot, add 3 to 3.5 cups of water (or milky rice water) and dried anchovies (optional) in an anchovy bag. Bring to a boil.
- Add Main Ingredients: Add sliced radish, doenjang, gochujang, and boil for 20 minutes on medium heat.
- Prepare and Add Crabs: Clean the crabs, cut into bite-size pieces, and rinse. Add to the stew along with zucchini, green onion, green chili pepper, onion, and garlic. Cook until the crabs are well cooked and the radish is translucent.
- Final Touches: Remove the anchovy bag, add red chili pepper and Chrysanthemum greens for garnish, and cook for an additional 15 minutes. Serve hot with rice.
- Serve: Prepare side dishes as desired. Serve the stew hot with rice and enjoy a complete Korean meal.
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