📝 About This Recipe
Kkotge-tang is a soul-warming Korean seafood stew that celebrates the natural, oceanic sweetness of blue crabs. Simmered in a robust broth enriched with fermented soybean paste (doenjang) and spicy chili flakes (gochugaru), this dish delivers a complex balance of savory, spicy, and earthy notes. It is a quintessential coastal comfort food that brings the vibrant flavors of the Korean seaside straight to your dinner table.
🥗 Ingredients
Main Seafood & Vegetables
- 3-4 large Fresh Blue Crabs (cleaned and cut into halves)
- 6 ounces Korean Radish (Mu) (peeled and sliced into thin 1-inch squares)
- 1/2 medium Zucchini (sliced into half-moons)
- 1/2 medium Onion (thinly sliced)
- 3-4 pieces Shiitake Mushrooms (sliced)
- 1/2 block Firm Tofu (sliced into bite-sized rectangles)
The Broth Base
- 7-10 large Dried Anchovies (guts removed for a clean taste)
- 1 piece Dried Kelp (Dashima) (approx. 4x4 inches)
- 6 cups Water
Seasoning Paste (Yangnyeom)
- 2 tablespoons Korean Soybean Paste (Doenjang) (adds deep savory umami)
- 2-3 tablespoons Korean Red Chili Flakes (Gochugaru) (adjust to preferred spice level)
- 1.5 tablespoons Minced Garlic
- 1/2 teaspoon Minced Ginger (helps remove fishy odors)
- 1 tablespoon Korean Soup Soy Sauce (Guk-ganjang)
- 1 tablespoon Mirin or Rice Wine
Aromatics & Garnish
- 2 stalks Green Onions (sliced diagonally)
- 1 each Red and Green Chili Peppers (sliced)
- 1 handful Crown Daisy (Ssukgat) (optional, for a floral herbal finish)
👨🍳 Instructions
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1
Prepare the broth: In a large pot, combine 6 cups of water, dried anchovies, and dried kelp. Bring to a boil over medium-high heat. Once boiling, remove the kelp after 5 minutes to prevent the broth from becoming slimy, then simmer the anchovies for another 15 minutes. Strain and discard the solids.
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2
Clean the crabs: Scrub the shells under cold running water with a brush. Pull off the 'apron' (the flap on the underside). Pull the top shell away from the body. Remove and discard the gills and the sand bag near the head. Rinse the golden tomalley (roe/innards) gently—keep it as it adds incredible flavor! Cut the body into halves or quarters.
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3
In a small bowl, mix the 'Seasoning Paste' ingredients: doenjang, gochugaru, minced garlic, ginger, soup soy sauce, and mirin. Stir until it forms a smooth paste.
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4
Add the sliced Korean radish to the strained broth and bring it back to a boil. Cook for about 5 minutes until the radish starts to look slightly translucent.
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5
Stir the seasoning paste into the boiling broth. Make sure the doenjang is fully dissolved to avoid clumps.
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6
Carefully add the prepared crab pieces and the top shells to the pot. The shells contain a lot of flavor, so don't leave them out!
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7
Add the onion, shiitake mushrooms, and zucchini. Cover the pot and simmer on medium heat for 10-12 minutes. You will see the crab shells turn a vibrant bright orange.
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8
Gently lay the tofu slices on top of the stew. Simmer for another 3-5 minutes, allowing the tofu to absorb the spicy broth.
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9
Taste the broth. If you need more salt, add a pinch of sea salt or a splash more soup soy sauce. If it's too spicy, you can add a touch more water.
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10
Add the green onions and sliced chili peppers. Let them cook for just 1 minute to soften.
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11
Turn off the heat and top with a handful of fresh crown daisy (ssukgat). The residual heat will wilt the greens perfectly.
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12
Serve immediately in the pot or transfer to a large bowl, ensuring everyone gets a piece of crab and plenty of broth.
💡 Chef's Tips
Always use fresh or high-quality frozen blue crabs; the sweetness of the meat is the star of the show. Do not skip the Korean radish (mu), as it provides a distinct 'cool' and refreshing depth to the seafood broth. If you cannot find crown daisy, you can substitute with watercress or extra green onions for a similar fresh bite. Removing the 'guts' of the dried anchovies is essential to prevent the broth from tasting bitter. For a deeper flavor, let the stew sit for 5 minutes after cooking before serving to allow the flavors to meld.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy purple rice (heukmi-bap) or plain white rice. Pair with classic Korean side dishes (banchan) like aged kimchi or seasoned spinach. A cold glass of Korean Soju or a light lager balances the spicy heat of the stew beautifully. Provide a small bowl for discarded shells and crab crackers to make eating easier for your guests. If you have leftover broth, add some ramen noodles or kalguksu (knife-cut noodles) for a delicious second course.