Kkotgetang, flavorful Korean crab stew

By Hansik Promotion Institute

Kkotgetang is a comforting and flavorful Korean seafood stew that brings together the delicate sweetness of blue crab with the rich umami of doenjang (soybean paste). The addition of short-necked clams and the aromatic kick of green chiles makes this dish a perfect balance of savory and spicy. As the crab simmers in the broth, it infuses the soup with its natural sweetness, creating a harmonious flavor profile. The radish adds a subtle crunch and freshness, while the crown daisy brings an herbal brightness to the dish. This recipe highlights the simplicity of Korean seafood stews, where the quality of the ingredients truly shines. For the best results, make sure to clean the crabs thoroughly and soak the clams in saltwater to ensure a sand-free broth. Don’t forget to adjust the seasoning at the end, as the sweetness of the crab might vary based on its freshness.

Ingredients

Preparation

Wash the blue crabs with a brush. Take off the crab shell and remove the inside gills. Cut the crabs into quarters.

In the refrigerator, soak the clams in the saltwater for 30 minutes to remove sand. Rub the clams to wash. Pour 10 cups of cold water into a large saucepan and add cleaned clams. Bring to a boil until the clams open their shells. Remove the clams and keep the broth and clams separately.

Cut the radish into 4×3×0.5-centimeter pieces.

Slice the chile peppers and green onions diagonally. Tear the crown daisy into 4-cm-long pieces.

In a small bowl, combine all seasoning ingredients and mix well.

Cooking

Bring to a boil the clam broth, add the seasoning mixture. Add the radish to the broth. When it boils, add the blue crabs and boil for 20 minutes over medium heat.

Add the chile pepper, crown daisy and clams then cook for five minutes more. Season to taste with salt.

Tip

If you add some doenjang to the blue crab stew, it will give it a sweet flavor.

Serves 4.