Kkotgetang
Spicy Korean Crab Stew
A flavorful and hearty Korean crab stew, Kkotgetang, is a seasonal delicacy featuring tender blue crab in a rich, spicy broth. This recipe balances the sweetness of the crab with the savory depth of doenjang and the vibrant kick of gochugaru, making it a comforting and delicious meal.
🧂 Ingredients
- 4 Blue crabs
- 1 Zucchini
- 1/2 block Firm or extra-firm tofu
- 2 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Use coarse gochugaru for a more traditional texture.)
- 1 tbsp Doenjang (Korean soybean paste)
- 6 cups Anchovy broth or water(Anchovy broth provides more depth of flavor. You can make a quick broth by simmering dried anchovies and kelp.)
- 3 cloves Garlic
- 2 Green onions
- 1/2 Optional: Red chili pepper
- 1 Optional: Egg
👨🍳 Instructions
- 1
Prepare the crabs: Thoroughly clean the blue crabs under cold running water. Remove the gills, apron (underside flap), and any remaining viscera. Cut each crab into four pieces. Set aside.
⏱️ 20 minutes - 2
Make the broth base: In a medium pot or Korean earthenware pot (ttukbaegi), combine the anchovy broth (or water), doenjang, and gochugaru. Stir well to dissolve the doenjang and distribute the gochugaru.
⏱️ 5 minutes - 3
Simmer the broth: Bring the broth mixture to a gentle boil over medium-high heat. Reduce heat to medium-low, cover, and let it simmer for about 10 minutes to allow the flavors to meld. You should see the broth become fragrant and slightly thicker.
⏱️ 10 minutes - 4
Add aromatics and crab: Add the minced garlic and the quartered blue crabs to the simmering broth. Increase the heat to medium-high, cover, and cook for about 5-7 minutes, or until the crab shells turn bright orange and the crab meat is cooked through. Avoid overcooking the crab.
⏱️ 7 minutes - 5
Add vegetables and tofu: Gently add the sliced zucchini and tofu cubes to the pot. If using, add the sliced red chili pepper. Continue to simmer for another 5 minutes, or until the zucchini is tender-crisp and the tofu is heated through.
⏱️ 5 minutes - 6
Finish and serve: Stir in the green onions. If using, slowly drizzle the beaten egg into the simmering stew in a swirling motion. Let it cook for about 30 seconds until the egg is set. Taste and adjust seasoning if necessary (you might need a pinch of salt or a touch more gochugaru). Serve immediately in bowls, ensuring each serving has crab pieces, vegetables, and broth.
⏱️ 3 minutes
💡 Pro Tips
- ✓For the freshest flavor, use female blue crabs in season, as they often have richer roe.
- ✓Kkotgetang can be a bit messy to eat due to the crab shells, but the delicious reward is well worth it.
- ✓Be careful not to overcook the crab, as it can become tough. The crab cooks relatively quickly once added to the boiling broth.
- ✓For a deeper broth, consider using a pre-made anchovy-kelp stock or simmering dried anchovies and kelp in water for 20-30 minutes before starting the stew.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a milder version, reduce the amount of gochugaru or use a milder type.
- Add other vegetables like radishes, potatoes, or mushrooms for added texture and flavor.
- Serve with a side of steamed rice to soak up the flavorful broth.