Spicy and Refreshing Blue Crab Stew (Kkotgetang)
Delicious Blue Crab Stew Made with the Cuckoo White 3-Burner Induction Cooktop
Fresh blue crabs are in season and exceptionally delicious right now! While there are many ways to enjoy them, a steaming bowl of Kkotgetang, or blue crab stew, is arguably the most satisfying. Especially on a cold winter day, a hot and savory Kkotgetang is the perfect dish to warm you from the inside out. Today, we’re making Kkotgetang using the special features of the Cuckoo White 3-Burner Induction Cooktop, making it easier and tastier than ever. The ‘Wide Flex Zone,’ which allows you to combine the left two burners (1 and 2) into one larger cooking area, is ideal for Kkotgetang, which requires a large pot! This wider heating zone ensures even heat distribution, bringing out the natural flavors of the ingredients. Shall we dive into the world of deep and flavorful Kkotgetang?
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Main Ingredients- 4 fresh blue crabs
- 1/2 onion
- 1 green onion (scallion)
- 1/3 zucchini
- 2 shiitake mushrooms
- 1 red chili pepper
- 1 Tbsp minced garlic
Seasoning & Broth- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 liters water or anchovy-kelp broth
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 liters water or anchovy-kelp broth
Cooking Instructions
Step 1
First, clean the 4 fresh blue crabs by removing any impurities from the shell using a brush. Rinse them thoroughly under running water multiple times. Properly cleaning the insides and gills will result in a clearer and more refreshing broth.
Step 2
Prepare the vegetables. Slice the 1/3 zucchini and 1 green onion diagonally or lengthwise. Remove the stems from the 2 shiitake mushrooms and slice them. Thinly slice the 1/2 onion. Slice the 1 red chili pepper into thin rounds for a vibrant garnish at the end.
Step 3
Pour 1.5 liters of water or anchovy-kelp broth into a large pot and bring it to a boil. Once the broth is simmering, dissolve 2 tablespoons of doenjang. It’s important to stir well to ensure the doenjang is fully incorporated without clumps. The ‘Wide Flex Zone’ function on the Cuckoo White 3-Burner Induction Cooktop allows you to expand burners 1 and 2 to function as one large burner, which is incredibly convenient when cooking in a large stew pot like this. With a powerful heat output of up to 3,400W, you can cook ingredients quickly, and the consistent temperature distribution ensures everything cooks evenly, enhancing the flavor of the Kkotgetang.
Step 4
Once the doenjang broth is boiling, add the 4 prepared blue crabs. Then, add 1 tablespoon of minced garlic and 1 tablespoon of gochugaru for a spicy kick. Cook over high heat until the crabs turn red and are cooked through.
Step 5
When the crabs are mostly cooked, add the pre-sliced vegetables (onion, zucchini, shiitake mushrooms) and continue to simmer. Cook until the vegetables are tender, then add the sliced red chili pepper for a beautiful color and a hint of spice. Once all the ingredients are well combined, turn off the heat and serve.
Step 6
Your hot and savory Kkotgetang is perfectly done, made even easier and more delicious thanks to the Cuckoo White 3-Burner Induction Cooktop! The spacious ‘Wide Flex Zone’ ensured even heat distribution across the large pot, contributing to the stew’s deep flavor, and the powerful 3,400W heating capability shortened the cooking time. On a cold winter day, be sure to try making this Kkotgetang to add warmth and a hearty meal to your table!
