Korean Doenjang Kkotge Tang
Kkotge tang doenjang simmers a full 800g of blue crab in a doenjang-forward broth, yielding a stew where fermented soybean paste and crab essence are the dominant flavors. Radish, zucchini, and onion cook down in the crab-enriched liquid, adding sweetness and body. Unlike the more common spicy crab stews, this version leads with doenjang's earthy depth, backed by a moderate heat from gochugaru and Cheongyang chili. The result is a rich, umami-heavy soup best enjoyed with rice to soak up every drop.
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Instructions
- 1
Scrub crabs clean with a brush and cut them in half.
- 2
Slice radish, zucchini, onion, and diagonally cut green onion and chili.
- 3
Boil radish in water for 7 minutes, then dissolve doenjang.
- 4
Add crab, garlic, and chili flakes; simmer on medium for 8 minutes.
- 5
Add zucchini and onion for 5 minutes, then finish with green onion and chili.
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