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0 from 12 votes

Korean Crab Stew (kkotgetang)

Fresh crabs makes a delicious seafood stew. This full flavored Korean crab stew is mildly spicy seasoned with Korean pastes. Add shrimp or other seafood you like.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4
Course: Main Course
Cuisine: Korean

Ingredients

  • 3 fresh blue crabs cleaned and halved
  • 1/2 lb Shrimp cleaned
  • 7 cup water
  • 6-7 large dried anchovy deveined
  • 1 piece dried sea kelp (dashima)
  • 1/4 small Korean radish sliced
  • 1 small zucchini sliced
  • 1 bunch watercress
  • 3 tbsp Korean chili flakes (gochugaru)
  • 2 tsp Korean chili paste (gochujang)
  • 1/2 tbsp Korean soybean paste (doenjang)
  • 2 cloves garlic minced
  • 2 tbsp Korean soup soy sauce (gukganjang)
  • 1 tbsp Korean fish sauce
  • 1/2 Asian leek or 2 green onion sliced
  • dashes black pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the leek (or green onion) and pepper; heat through. Serve hot with rice and kimchi.