Maangchi — Korean Crab Stew (Kkotgetang)
Original creator demonstrates the same crab stew with radish, doenjang and gochujang.
Official cooking video · Maangchi · YOUTUBEKorean Spicy Flower Crab Stew (Kkotgetang, 4 Servings)
A Korean kkotgetang simmering cleaned flower crab, radish and squash in a doenjang-gochujang broth. Thaw frozen crab in the refrigerator and cook until its meat is opaque.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Thaw frozen crab in the refrigerator. Check that gills and debris were removed and handle shells carefully. Keep raw-crab tools separate from those used for vegetables.
- 02
Thinly slice radish and cut squash, onion, scallion and chilies into bite-size pieces. Mince garlic, remove anchovy innards and place anchovies in a stock bag.
- 03
Add about 840 mL water or rice-rinsing water, anchovies, radish, 2 tbsp doenjang and 1 tbsp gochujang. Simmer about 20 minutes over medium heat until radish softens.
- 04
Remove the anchovy bag; add crab, onion, squash, scallion, garlic and green chili. Cover and simmer about 15 minutes over medium-high, cooking longer if necessary until crab meat is opaque throughout.
- 05
Add optional chili flakes, crown daisy and red chili; bring briefly to a boil and serve hot. Watch for shell fragments. Refrigerate portions of leftovers within two hours.
Before you cook
Refrigerator-thaw frozen crab, prevent cross-contamination and cook until meat is pearly/white and opaque. Beware sharp shells. Check crustacean, fish, soy and possible wheat allergens; refrigerate leftovers within two hours.
Allergens: 꽃게(갑각류) / Flower crab (crustacean shellfish) / ワタリガニ（甲殻類）, 멸치(생선) / Anchovies (fish) / 煮干し（魚）, 된장·고추장(대두, 제품에 따라 밀) / Pastes (soy, possibly wheat) / テンジャン・コチュジャン（大豆、製品により小麦）
Image & source credits
These illustrations stand in for food photos.
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