Spicy Crab Stew (Kkotgetang)
How to Make a Refreshing and Spicy Crab Stew with Frozen Crabs
This crab stew, known as Kkotgetang, offers a wonderfully invigorating and deeply satisfying broth that will warm you from the inside out. Its subtly addictive flavor profile makes you reach for your spoon again and again. The perfect blend of fresh crab, vegetables, and a zesty seasoning makes this a delightful and hearty soup.
Main Ingredients
- 3 crabs (fresh or frozen, cleaned)
- 300g kabocha squash (about 1/4 of a medium squash)
- 200g clams (purged of sand)
- 130g firm tofu (about 1/2 block)
- 130g daikon radish (about 1/5 of a small radish)
- 1/2 stalk of green onion
- 1/2 medium onion
- 1 red chili pepper
- 1 green chili pepper (Korean ‘cheongyang’ chili)
- 50g crown daisy (shungiku)
- 50g water parsley (minari)
- 1/2 pack enoki mushrooms
- 1.2L water (about 6 cups)
Seasoning
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 2/3 to 1 Tbsp gochugaru (Korean chili flakes – adjust to taste)
- Pinch of black pepper
Broth Ingredients
- 5 dried anchovies for broth
- 2 dried ribbon fish (used for broth)
- 1 sheet dried kelp (dashima), 7cm x 7cm
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 2/3 to 1 Tbsp gochugaru (Korean chili flakes – adjust to taste)
- Pinch of black pepper
Broth Ingredients
- 5 dried anchovies for broth
- 2 dried ribbon fish (used for broth)
- 1 sheet dried kelp (dashima), 7cm x 7cm
Cooking Instructions
Step 1
For a more detailed visual guide to this recipe, please refer to the YouTube link provided: https://youtu.be/PtoGT-oRnG0
Step 2
Prepare the crabs: Gently lift and remove the crab’s apron (the triangular flap on the underside). Then, carefully pull out and discard the spongy ‘gills’ located on the sides of the body cavity. This step helps to ensure a cleaner, less gritty broth.
Step 3
Rinse the prepared crabs thoroughly under cool running water. Be gentle to avoid damaging the crab meat or dislodging any remaining roe or tomalley.
Step 4
Cut the crabs into manageable pieces, usually in half or quarters. Avoid cutting them too small, as the meat can break apart during cooking.
Step 5
Slice the daikon radish into bite-sized pieces (about 1-2cm thick). Cut the kabocha squash into similar-sized chunks, removing the seeds first. The size can be adjusted to your preference.
Step 6
In a pot, combine 1.2L of water, the broth ingredients (anchovies, ribbon fish, kelp), doenjang, sliced daikon radish, and kabocha squash. Bring to a boil over high heat, then cover and simmer for about 12 minutes, or until the kabocha squash is tender. Tip: For a richer broth, you can lightly toast the dried anchovies and ribbon fish before adding them to the pot, preferably in a broth bag.
Step 7
While the broth simmers, prepare the remaining ingredients. Trim the base off the enoki mushrooms. Remove tough stems from the crown daisy and wash it. Cut the tofu into bite-sized cubes. Thinly slice the onion. Slice the green onions and chili peppers diagonally. Cut the water parsley into manageable lengths.
Step 8
The clams have already been purged, so no additional purging is needed. If your clams are not pre-purged, place them in a bowl of lightly salted water, cover with a dark cloth, and let them sit for at least an hour to expel any grit.
Step 9
Once the kabocha squash is tender, remove and discard the broth ingredients (anchovy, ribbon fish, kelp) from the pot. Add the prepared crab pieces, sliced onion, green onion, and chili peppers to the pot. Stir in the gochugaru and minced garlic. Cover and bring back to a simmer over medium-high heat, cooking for about 5-6 minutes, or until the crab is fully cooked through.
Step 10
When the crab is cooked, add the tofu, clams, water parsley, crown daisy, and enoki mushrooms to the pot. Sprinkle with a pinch of black pepper. Cook for just another 1-2 minutes, until the clams have opened and the other ingredients are heated through. This completes your delicious crab stew! Tip: Taste the broth and adjust seasoning with salt or soy sauce if needed. For a spicier kick, add a little more gochugaru.
