Korean Crab Stew (kkotgetang)
Fresh crabs makes a delicious seafood stew. This full flavored Korean crab stew is mildly spicy seasoned with Korean pastes. Add shrimp or other seafood you like.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 3 fresh blue crabs (cleaned and halved)
- 1/2 lb shrimp (cleaned)
- 7 cup water
- 6-7 large dried anchovy (deveined)
- 1 pc dried sea kelp (dashima)
- 1/4 small Korean radish (sliced)
- 1 small zucchini (sliced)
- 1 bunch watercress
- 3 tbsp Korean chili flakes (gochugaru)
- 2 tsp Korean chili paste (gochujang)
- 1/2 tbsp Korean soybean paste (doenjang)
- 2 clove garlic (minced)
- 2 tbsp Korean soup soy sauce (gukganjang)
- 1 tbsp Korean fish sauce
- 1/2 Asian leek or 2 green onion (sliced)
- dashes black pepper
Instructions
- 1
In a large soup pot, add dried anchovies, shrimp, water, and radish slices; bring to boil over high heat. Remove the sea keep and simmer over low heat for 20 minutes. Discard the anchovies but keep the radish in.
- 2
In a small bowl, combine chili flakes, chili paste, soybean paste, soy sauce for soup, fish sauce; mix well. Add the sauce to the anchovy stock.
- 3
Add the seafood and cook over med-high heat for 3 minutes. Add the watercress and zucchini, and cook another 1-2 minutes until the seafood is fully cooked. Taste and season more with Korean soy sauce for soup if needed.
- 4
Add the leek (or green onion) and pepper; heat through. Serve hot with rice and kimchi.