Korean Crab Stew (kkotgetang)
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
Korean
Korean Crab Stew (kkotgetang)
Description
The stew starts by simmering anchovies, shrimp, and radish in water to build a flavorful stock, with kelp added and then discarded. A sauce mixing Korean chili flakes, chili paste, soybean paste, soup soy sauce, and fish sauce is integrated to achieve the characteristic spicy and savory flavor. Fresh seafood is then cooked briefly in the broth until done.
Vegetables like watercress and zucchini are added towards the end for a tender crispness. Sliced Korean leek or green onion and black pepper finish the stew, which is served hot. The dish balances pungent spices with fresh seafood and greens.
Korean Crab Stew is typically enjoyed with steamed rice and kimchi, making it a warming meal with varied textures and layers of flavor.
Ingredients
- 3 blue crab cleaned and halved, fresh
- 1/2 lb Shrimp cleaned
- 7 cup water
- 6-7 anchovy deveined, large, dried
- 1 piece dried sea kelp aka dashima
- 1/4 Korean radish sliced, small size
- 1 zucchini sliced, small
- 1 watercress bunch
- 3 tbsp gochugaru Korean chili flakes
- 2 tsp gochujang Korean chili paste
- 1/2 tbsp Korean soybean paste aka doenjang
- 2 cloves garlic minced
- 2 tbsp Korean soup soy sauce also known as gukganjang
- 1 tbsp fish sauce Korean
- 1/2 asian leek sliced, or 2 green onion
- black pepper dashes
Instructions
- In a large soup pot, add dried anchovies, shrimp, water, and radish slices; bring to boil over high heat. Remove the sea keep and simmer over low heat for 20 minutes. Discard the anchovies but keep the radish in.
- In a small bowl, combine chili flakes, chili paste, soybean paste, soy sauce for soup, fish sauce; mix well. Add the sauce to the anchovy stock.
- Add the seafood and cook over med-high heat for 3 minutes. Add the watercress and zucchini, and cook another 1-2 minutes until the seafood is fully cooked. Taste and season more with Korean soy sauce for soup if needed.
- Add the leek (or green onion) and pepper; heat through. Serve hot with rice and kimchi.
User Reviews
Overall Rating
5
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