Korean Spring Blue Crab Stew
Kkotgetang is a classic Korean spicy crab stew made with 600g of whole blue crab simmered until the shells release their full flavor into the broth. Gochugaru and a touch of doenjang season the liquid with heat and fermented depth, while radish and zucchini turn sweet as they absorb the crab-infused stock. Two Cheongyang chilies push the spice level higher, and green onion adds a fresh finish. Picking the crab meat from the shell while sipping the hot, briny broth is half the enjoyment.
Adjust Servings
Instructions
- 1
Scrub blue crab clean with a brush and cut in half.
- 2
Boil water with radish and doenjang for 7 minutes to flavor the broth.
- 3
Add crab, garlic, and chili flakes, then simmer for 10 minutes.
- 4
Add zucchini, onion, and chili peppers; cook for 6 more minutes.
- 5
Finish with green onion and simmer 2 minutes before serving.
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Nutrition (per serving)
Variations
Blue Crab Stew with Doenjang Base
This blue crab stew uses doenjang for earthy depth with sweet sea flavor. Fresh chili adds clean heat and sharper umami.
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