Spicy and Refreshing Blue Crab Stew (Kkotgetang)
A Deliciously Refreshing Blue Crab Stew Made with Autumn Blue Crabs
Blue crabs, especially in autumn, are renowned for their plump, sweet meat. Traditionally, blue crabs have been valued in Korean medicine for strengthening bones and muscles, reducing fever due to their cooling properties, and aiding digestion. They are also rich in high-quality protein, including essential amino acids, making them an excellent food for growing children, the elderly, and those recovering from illness. When selecting blue crabs, choose ones that feel heavy for their size and have intact legs. Today, we’ll be making a hearty and flavorful blue crab stew using fresh autumn blue crabs from the West Coast. This recipe utilizes a seafood kelp stock pack and vegetable broth to create a deep and clean-tasting soup.
Crab Stew Ingredients- 3 large fresh autumn blue crabs
- 2 handfuls of daikon radish, thinly sliced (nabak-sseolgi)
- 2 handfuls of zucchini, thinly sliced (nabak-sseolgi)
- 1/4 block of firm tofu, cubed
- 1/2 stalk of green onion, diagonally sliced
- 2 green chilies, thinly sliced into rounds
- 2 red chilies, thinly sliced into rounds
- 1/3 package of enoki mushrooms
- 2 handfuls of water dropwort (minari)
- 4 dried green onion roots
- 1/2 handful of onion peels
- 1 seafood and kelp stock pack
- 6 cups (1.2L) water
- 2 tbsp Korean rice wine (cheongju) or cooking wine
Spicy Seasoning Paste- 2 tbsp doenjang (soybean paste)
- 1 tbsp gochujang (red chili paste)
- 1 tbsp fine gochugaru (red chili powder)
- 1.5 tbsp minced garlic
- 2 tbsp mirin (sweet rice wine) or cooking wine
- 2 tbsp doenjang (soybean paste)
- 1 tbsp gochujang (red chili paste)
- 1 tbsp fine gochugaru (red chili powder)
- 1.5 tbsp minced garlic
- 2 tbsp mirin (sweet rice wine) or cooking wine
Cooking Instructions
Step 1
Let’s make a refreshing and spicy blue crab stew using nutrient-rich autumn blue crabs. Experience the fresh taste of seasonal crabs at its best.
Step 2
Prepare the fresh blue crabs. Use an old toothbrush to scrub the crab’s shell and legs thoroughly to remove any dirt. Rinse them gently in clear or lightly salted water and pat them dry. This step ensures a cleaner, purer broth.
Step 3
Trim the crab’s fins and any unnecessary parts. First, use kitchen shears to snip off the sharp tips of all the legs. Carefully trim the sharp points on the crab’s claws. Also, cut off any thin, pointed parts attached to the legs for safety during cooking and eating.
Step 4
Open the crab’s carapace and thoroughly remove the spongy gills, which can harbor dirt. Also, trim off the sharp, pointed parts on both sides of the carapace.
Step 5
Cut the cleaned crab body into 4 pieces, making them easy to cook and eat. Your blue crab is now fully prepared.
Step 6
Prepare the vegetables and tofu for the stew. Slice the daikon radish and zucchini thinly into half-moons (nabak-sseolgi). (Tip: Adding a little kabocha squash can enhance the stew with natural sweetness and a softer texture.) Cut the tofu into bite-sized cubes. Slice the green onion diagonally. Thinly slice the green and red chilies into rounds for color. Separate the enoki mushrooms by removing the base. Cut the water dropwort into manageable pieces. (Tip: Adding enoki mushrooms and water dropwort towards the end of cooking will preserve their crisp texture and fresh aroma.)
Step 7
Gather ingredients for a rich broth. Using a pre-made seafood and kelp stock pack is convenient and provides a deep umami flavor from ingredients like anchovies, dried shrimp, and kelp. Alternatively, dried green onion roots and onion peels can be used to create a naturally refreshing and flavorful broth.
Step 8
Prepare the seasoning paste for a spicy and flavorful kick. In a bowl, combine 2 tbsp doenjang, 1 tbsp gochujang, 1.5 tbsp minced garlic, and 2 tbsp mirin. Mix well. (Tip: For extra spiciness, add an additional tablespoon of gochugaru.)
Step 9
In a pot, add 6 cups of water, the seafood and kelp stock pack, dried green onion roots, and onion peels. Bring to a boil and simmer for about 15 minutes to create the broth. Remove the stock pack and aromatics. Add the sliced daikon radish and zucchini to the clean, flavorful broth and bring it back to a boil.
Step 10
Once the broth is boiling again, add the prepared blue crabs. Stir in half of the prepared seasoning paste and the cubed tofu. Bring to a boil over high heat to extract the crab’s flavor.
Step 11
As the crab cooks and the stew comes to a rolling boil, add 2 tbsp of Korean rice wine (cheongju) to eliminate any fishy odors and enhance the flavor. Then, add the remaining half of the seasoning paste and stir well. Once the flavors have melded and the ingredients are well combined, add the diagonally sliced green onion, water dropwort, sliced chilies, and enoki mushrooms. Simmer for a final moment to finish the stew.
Step 12
Your delicious Blue Crab Stew, made with flavorful West Coast autumn blue crabs and a refreshing broth, is now ready. It’s perfect served hot with a bowl of rice.
