Korean crab stew (Kkotgetang)
원제작자 레시피 페이지가 해당 조리 영상을 직접 연결한다. Video is linked from the original creator's recipe page.
Official cooking video · Maangchi · YOUTUBEKkotgetang: Korean spicy crab stew for four
A spicy Korean flower crab soup with radish, fermented soybean paste and chili paste; cleaned frozen crab makes preparation easier.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Thaw cleaned crab in the refrigerator, keep raw-seafood utensils separate and cut crab into manageable pieces.
- 02
Simmer gutted anchovies in a stock pouch with water, radish, doenjang and gochujang over medium heat for about 20 minutes.
- 03
Remove anchovies; add onion, zucchini, scallion, garlic, chili and crab. Cover for roughly 15 minutes, cooking further until crab meat is firm, pearly and opaque.
- 04
Adjust heat with chili flakes and finish with greens and optional red chili. Beware sharp crab shell fragments.
Helpful source links
Before you cook
Contains shellfish, fish and soy. Thaw in the fridge, prevent raw-seafood cross contamination and cook until crab flesh is pearly, firm and opaque. Chill leftovers promptly and watch sharp shells.
Allergens: crustacean shellfish (crab), fish (dried anchovy), soy (doenjang, gochujang), wheat (check paste labels)
Image & source credits
These illustrations stand in for food photos.
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