Spicy and Refreshing Snow Crab Soup (Kkotgetang)
Easy Snow Crab Soup Recipe: From Preparing Frozen Crab to a Flavorful Broth Without Fishiness
Here’s a recipe for delicious Kkotgetang (Korean Snow Crab Stew) made easily with pre-cleaned frozen snow crabs from the supermarket. Even when it’s not crab season, you can enjoy this hearty soup. Packed with fresh vegetables and a savory seasoning mix, this recipe ensures a deep, refreshing broth without any fishy smell. You can create a restaurant-quality Kkotgetang right in your own kitchen.
Main Ingredients for Kkotgetang
- 500g pre-cleaned frozen snow crab
- 1/4 Korean radish (approx. 150g)
- 1/4 onion (approx. 50g)
- 1/4 Korean zucchini (approx. 50g)
- 1 stalk green onion
- 700ml anchovy and kelp broth
Kkotgetang Seasoning Ingredients
- 1 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp minced garlic
- 2 Tbsp Mirin (rice wine for cooking)
- 1/2 tsp salt (or to taste)
- 1 Tbsp Gukganjang (Korean soup soy sauce) or Anchovy Sauce (for umami)
- 1 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp minced garlic
- 2 Tbsp Mirin (rice wine for cooking)
- 1/2 tsp salt (or to taste)
- 1 Tbsp Gukganjang (Korean soup soy sauce) or Anchovy Sauce (for umami)
Cooking Instructions
Step 1
First, thaw the pre-cleaned frozen snow crabs by rinsing them under cold running water. While thawing, carefully wash them again to remove any remaining bits of shell or internal organs for a clean flavor.
Step 2
Slice the Korean radish into thin, rectangular pieces (about 0.5cm thick). Cut the Korean zucchini and onion into half-moon shapes or bite-sized pieces. It’s best to cut the vegetables slightly thick so they don’t become too mushy during cooking.
Step 3
Pour 700ml of the prepared anchovy and kelp broth into a pot. Add the sliced Korean radish and bring to a boil over high heat. Cook for about 5-7 minutes, or until the radish becomes translucent and tender. The radish will add a natural sweetness to the broth.
Step 4
Once the radish is partially cooked, stir in the seasoning ingredients: 1 Tbsp Doenjang, 2 Tbsp Gochugaru, 1/2 tsp salt, and 1 Tbsp minced garlic. Dissolve the Doenjang thoroughly in the broth. Adding Doenjang early helps develop a deeper, richer flavor.
Step 5
Add the sliced onion and Korean zucchini to the pot and continue to simmer. The vegetables will add more depth and flavor to the broth as they cook.
Step 6
When the vegetables start to soften slightly, add the prepared snow crabs. Pour in 2 Tbsp of Mirin along with the crabs; this step is crucial for removing any fishy odors and enhancing the overall savory taste.
Step 7
As the soup simmers, carefully skim off any foam or scum that rises to the surface using a spoon. Removing this impurities will result in a clearer broth and a cleaner taste.
Step 8
Once the soup comes to a rolling boil again, add the chopped green onion and, if desired, some chopped Korean chili peppers for extra spice. The aromatic green onion and the slight heat from the chili peppers will elevate the Kkotgetang’s flavor profile.
Step 9
Finally, taste the broth and adjust the seasoning as needed. Add 1 Tbsp of Gukganjang or anchovy sauce to enhance the umami if necessary. You can also use a little more salt if preferred.
Step 10
Once all the ingredients have melded together and the soup is deliciously cooked, your hot and refreshing Kkotgetang is ready! Enjoy this incredibly satisfying soup that’s perfect with a bowl of rice.
