Spicy and Refreshing Crab Stew (Kkotgetang)
Baek Jong-won Style! How to Prepare Fresh Crabs and Cook Delicious Crab Stew
Here’s a recipe for a hearty crab stew that’s perfect for family gatherings. The rich umami flavor and plump crab meat make it incredibly succulent and savory. The spicy yet refreshing broth will have you reaching for your spoon again and again. This time, I added soybean paste for an extra layer of savory depth, making it truly exceptional. We enjoyed it with my in-laws, and even my uncle-in-law and nephew, who love seafood, gave it two thumbs up! I’ll guide you through the detailed crab preparation process.
Crab Stew Ingredients- 2 fresh crabs
- 1/4 Korean radish (daikon)
- 1 large handful of bean sprouts
- 3 napa cabbage leaves
- 1 handful of fresh minari (water parsley)
- 1/2 stalk of green onion
- 1/3 zucchini or Korean zucchini
- 1/3 block of firm tofu
- 1 green chili pepper
- 1 red chili pepper
Crab Stew Seasoning & Broth Base- 1 Tbsp soybean paste (doenjang)
- 0.5 Tbsp salted shrimp (saeujeot)
- 1 Tbsp red chili paste (gochujang)
- 2 Tbsp red chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 5 mug cups of water for broth (approx. 750ml)
- 10 dried anchovies for broth
- 4-5 pieces of dried kelp (dashima)
- 1 Tbsp soybean paste (doenjang)
- 0.5 Tbsp salted shrimp (saeujeot)
- 1 Tbsp red chili paste (gochujang)
- 2 Tbsp red chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 5 mug cups of water for broth (approx. 750ml)
- 10 dried anchovies for broth
- 4-5 pieces of dried kelp (dashima)
Cooking Instructions
Step 1
First, to create a refreshing and deep-flavored broth, combine 5 mug cups of water, 10 dried anchovies, and 4-5 pieces of dried kelp in a pot. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to extract the rich flavors. (Tip: Chef Baek Jong-won’s recipe often includes radish for the broth, but I prefer to add it later for a better texture.)
Step 2
While the broth is simmering, prepare the fresh vegetables. Cut the napa cabbage in half and then into bite-sized pieces. Rinse the bean sprouts thoroughly. Slice the radish thinly (about 0.5 cm thick) and the zucchini into half-moon shapes. Cut the minari into long pieces, separating stems and leaves. (Tip: If you have kabocha squash, adding a small amount will lend a subtle sweetness and aroma to the broth. It’s optional if you don’t have it.)
Step 3
Slice the green onion and chili peppers diagonally. (Tip: For a deeper color and spicier kick, you can use dried red chili peppers, or fresh ones will work just as well.)
Step 4
After simmering the broth for 10 minutes, strain it through a sieve, discarding the anchovies and kelp, to obtain a clear broth.
Step 5
Now, let’s clean the crabs thoroughly. Use a toothbrush to scrub every nook and cranny of the crab’s shell, legs, and underside to remove any dirt or impurities. Using fresh crabs is key to a clean, non-fishy taste.
Step 6
Trim off the sharp, pointed edges of the crab’s carapace (shell) and the tips of its legs with kitchen scissors.
Step 7
Carefully remove and discard the gills (the dark, comb-like structures on the sides of the body) and the ‘stomach’ (a triangular sac located under the carapace) as these parts can affect the flavor and texture. This step ensures a clean-tasting stew.
Step 8
Cut the cleaned crabs into 2-4 manageable pieces. This makes them easier to eat and allows the seasoning to penetrate better.
Step 9
Prepare the seasoning paste for the crab stew. In a bowl, mix 1 Tbsp soybean paste, 0.5 Tbsp salted shrimp, 1 Tbsp red chili paste, 2 Tbsp red chili flakes, and 1 Tbsp minced garlic until well combined. (Tip: I doubled the recipe for a larger pot!)
Step 10
In the pot, arrange the sliced radish and napa cabbage leaves at the bottom. Place the rinsed bean sprouts on top, followed by the prepared crab pieces.
Step 11
Pour the prepared clear broth (5 mug cups) evenly over the ingredients in the pot.
Step 12
Spoon the prepared seasoning paste over the crabs and vegetables. Bring the stew to a rolling boil over high heat.
Step 13
Once boiling, reduce the heat to medium and let it simmer gently for about 15 minutes. (Important Note: Avoid overcooking the crab, as it can make the meat tough and less flavorful. Stick to the recommended cooking time.)
Step 14
Skim off any foam or scum that rises to the surface during cooking with a spoon. This will result in a clearer and more refined broth.
Step 15
Near the end of the cooking time, add the sliced zucchini and tofu. (If you’re using kabocha squash, add it at this stage as well.) The subtle sweetness from the squash will meld beautifully with the broth, enhancing the overall flavor profile.
Step 16
For an extra kick of spice and color, sprinkle an additional 1/2 Tbsp of red chili flakes over the stew.
Step 17
Finally, add the diagonally sliced minari, green and red chili peppers, and green onion. Simmer for just another minute or so until the minari is slightly wilted. Your delicious crab stew is now complete! Enjoy the wonderful harmony of fresh seafood and vegetables.
