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.
Ingredients
- 3 fresh blue crabs cleaned and halved
- 1/2 lb shrimp cleaned
- 7 cup water
- 6-7 large dried anchovy deveined
- 1 piece 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 cloves 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
- 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.
- 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.
- 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.
- Add the leek (or green onion) and pepper; heat through. Serve hot with rice and kimchi.