Spicy and Refreshing Snow Crab Stew (Kkotgetang)
Ultimate Snow Crab Feast: Steamed & Stewed with Flash-Frozen Premium Crabs
Experience a delightful home party with this recipe for steamed snow crab (Kkotgetim) and snow crab stew (Kkotgetang), made with premium flash-frozen crabs from Baengnyeong Island. Enjoying just steamed crab can feel a bit incomplete without broth, while a stew might miss the juicy texture of steamed crab. That’s why we’re making both! Prepare for a ‘battle’ of a home party, armed with plastic gloves and scissors, as you savor every delicious bite of steamed and stewed crab.
Ingredients- Fresh Snow Crabs (Baengnyeongdo recommended) 5kg (16 crabs total)
- Gochujang (Korean chili paste) 4 Tbsp
- Fish Sauce (like Kkanari aekjeot) 1 Tbsp
- Green Onion 1/2 stalk
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
We’ve prepared a variety of fresh snow crabs, including both male and female crabs, and a mix of large and small sizes, totaling 16 crabs (5kg).
Step 2
Here’s how to steam the snow crabs. First, scrub them clean with a brush. Arrange them in a steamer basket with the shell-side down. Add about half a cup of water to the pot. The crabs will turn a vibrant red as they cook. A large 8.2L pot can hold about 6 crabs. Flip the crabs halfway through cooking for even steaming. Steam for about 15 minutes, but adjust the time based on the size and quantity of your crabs. Steaming snow crabs is surprisingly easy!
Step 3
We’ve completed the flash-frozen snow crab dish using 6 male crabs. This steamed crab itself makes a wonderful main course.
Step 4
We served one steamed crab per person, and gave an extra crab to my daughter and sibling. The crab meat was so incredibly plump and tender – not just firm and chewy, but meltingly soft. You can see it in the photos! The shells were also surprisingly soft, making them easy to crack open and enjoy.
Step 5
Let me show you how to prepare the snow crabs. First, wash them thoroughly with a brush. Trim off the pointy tips of the legs. Open the shell and remove the sand sac (intestines) and the gills (lungs). Rinse them under cold water to remove any lingering debris. Cut the cleaned crabs in half for easier cooking and eating.
Step 6
The female crabs have roe inside, adding an extra layer of richness. For smaller female crabs, adding their larger legs to the stew enhances the broth’s flavor.
Step 7
Now, let’s make the snow crab stew! Add the prepared crabs and their shells to the pot. Including the shells is crucial as they release a deep, savory flavor. Pour in enough water to generously cover the crabs.
Step 8
To achieve that delicious spicy kick, add a generous amount of Gochujang – about 4 tablespoons. Once the stew comes to a boil, add the chopped green onions and minced garlic. If it tastes a bit bland, adjust the seasoning with soy sauce or fish sauce. I opted for fish sauce for an extra umami boost.
Step 9
For an extra touch of heat, add some chopped Cheongyang chili peppers. This will give the stew a wonderfully spicy kick.
Step 10
This snow crab stew achieves a fantastic flavor profile using just Gochujang. Because the crabs are so fresh and inherently delicious, there’s no need for doenjang (soybean paste), ensuring a clear, non-fishy broth. Enjoy the pure, unadulterated taste of fresh snow crab!
