Hearty and Refreshing Snow Crab Stew (Kkotgetang) – Autumn Delicacy
How to Prepare Snow Crab & Cook Delicious Kkotgetang: Achieve a Deep, Savory, and Refreshing Flavor
Fresh autumn snow crabs are in season and incredibly plump! I’ve decided to make a comforting and delicious Kkotgetang with them. I’ll guide you through the simple preparation steps and the secrets to achieving a wonderfully savory and refreshing broth.
Main Ingredients- Fresh Snow Crabs: 2
- Radish: 1/6 (approx. 200g)
- Zucchini: 1/2 (approx. 100g)
- Clams: 1 handful (approx. 100g)
- Onion: 1/4 (approx. 50g)
- King Oyster Mushroom: 1
- Carrot: A small piece
- Tofu: 1/2 block (approx. 150g)
- Scallion: 1/2 stalk
- Green Chili Pepper: 1 (optional)
Cooking Instructions
Step 1
To preserve the freshness of the snow crabs, wash them thoroughly under running water. Pay special attention to cleaning the areas between the legs and the thin membrane along the edges of the shell. Removing any impurities will result in a clearer, cleaner broth.
Step 2
Turn the crab upside down and remove the abdominal shell. Gently detach the feathery gills (the dark, spongy parts) and also cut off the hard mouthparts. This preparation ensures a cleaner taste.
Step 3
You can add the snow crabs whole, but for easier eating, it’s recommended to cut them into 2 or 4 pieces with kitchen shears. While cutting, you can also trim off any sharp points on the shell to prevent accidental cuts in your mouth while eating.
Step 4
Prepare the vegetables that will add depth and flavor to your stew. Slice the radish thinly, the zucchini and onion into half-moons, and the king oyster mushroom accordingly. Slice the carrot thinly for color. Cut the tofu into bite-sized pieces. Slice the scallion and green chili pepper diagonally. (You can omit the chili pepper if you prefer less heat.)
Step 5
In a pot, bring the anchovy-kelp broth pack and 1.5 liters of water to a boil. Once boiling, remove the broth pack. Dissolve 2 tablespoons of doenjang and 1 tablespoon of gochujang into the broth. Be aware that doenjang varies in saltiness, so it’s best to start with 1.5 tablespoons and adjust later if needed. Add the radish first and bring to a rolling boil over high heat to help build the base flavor.
Step 6
Once the radish has softened and become somewhat translucent, add the prepared snow crabs, zucchini, onion, king oyster mushrooms, carrots, and clams. If your clams are not pre-purged, make sure to purge them thoroughly beforehand for the best results.
Step 7
Now, add 1 tablespoon of minced garlic and the green chili pepper, if using. If you like a spicier kick, add 1-2 green chilies. After adding all the ingredients, bring the stew to a vigorous boil over high heat.
Step 8
As the crab cooks, foam may rise to the surface of the broth. Skim this foam off with a ladle to ensure a clear and clean-tasting soup. Continue to simmer until all ingredients are cooked through.
Step 9
Once the stew has simmered sufficiently and smells wonderfully aromatic, add the cubed tofu and sliced scallions. Let it simmer for just another short while, about 1-2 minutes, to heat the tofu through without letting it break apart.
Step 10
Your refreshing and savory autumn snow crab stew is ready! Adjust the seasoning with a touch of soup soy sauce if needed. Serve hot and enjoy this hearty and comforting meal, perfect with a bowl of steamed rice.
