Korean Crab Stew (kkotgetang)

Method4 steps · about 45 min

1. 1

   Step 1: Combine dried anchovies (6-7 large), dried sea kelp (1 piece), water (7 cup) and radish in a large soup pot. Bring to a boil over high heat, remove the kelp, then simmer over low heat for 20 minutes. Discard anchovies and keep the radish in the stock.

   Simmer Stock · 20 minUses 7 cup water · 6-7 large dried anchovy (deveined) · 1 piece dried sea kelp (dashima) · 1/4 small Korean radish (sliced)

2. 2

   Step 2: In a small bowl, combine chili flakes, chili paste, soybean paste, soy sauce for soup, fish sauce and minced garlic (2 cloves); mix well. Add the sauce to the anchovy stock.

   Uses 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 · prepared anchovy-kelp stock with radish

3. 3

   Step 3: Add the seafood and cook over med-high heat for 3 minutes. Add the watercress (1 bunch) and zucchini (1 small), and cook another 1-2 minutes until the seafood is fully cooked. Taste and season more with Korean soy sauce for soup if needed.

   Uses 3 fresh blue crabs (cleaned and halved) · 1/2 lb shrimp (cleaned) · 1 small zucchini (sliced) · 1 bunch watercress · additional soup soy sauce only if seasoning needs adjustment

4. 4

   Step 4: Add the leek (or green onion) and pepper; heat through. Serve hot with rice and kimchi.

   Uses 1/2 Asian leek or 2 green onion (sliced) · dashes black pepper