Spicy Kkotgetang (Spicy Blue Crab Stew) with Anchovy Broth
A refreshing, spicy autumn stew made with blue crab simmered in anchovy broth with doenjang and gochujang seasonings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stew combines plump, seasonal male blue crabs and Korean radish simmered in anchovy broth for a deep, savory umami. Seasoned with doenjang and gochugaru to remove any fishiness and add a clean, spicy kick, it pairs wonderfully with drinks. Once the crabs are cleaned, simply add the vegetables and seasonings and bring everything to a boil.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Blue crab2 crabs, 700 g
- Korean radish (mu)200 g
- Squash1/4
- Onion1/2
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
- Large green onion (daepa)1/2 stalk
- Ssukgat (crown daisy)1 handful
- Anchovy broth6 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Doenjang (Korean soybean paste)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 1/2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced ginger1/2 tbsp
- Ground black peppera little
- Refer to the pictures below or check the video for the cleaning process. I cut them into bite-sized pieces, but you can also cook them whole and cut them at the table.
- Perilla leaves or soybean sprouts, which give a refreshing broth, are also great additions.
Steps
Here are 2 male blue crabs. Autumn is the season for plump, meat-filled male blue crabs.
As shown in the first photo, male crabs have a narrow, pointed flap on their belly.
Female crabs with roe, used for soy sauce marinated crab, have a round belly flap like in the middle photo and are in season in spring.
Refer to the pictures below or check the video for the cleaning process.
I cut them into bite-sized pieces, but you can also cook them whole and cut them at the table.
Related post on the blog (Korean)blog.naver.com/ppunwife/140043367432
Prepare a small amount of each vegetable and slice them diagonally; fragrant crown daisy is great to include.
Perilla leaves or soybean sprouts, which give a refreshing broth, are also great additions.
Mix all the seasoning ingredients together.
Once the anchovy broth comes to a boil, add 2/3 of the seasoning.
Boil with the Korean radish, then add the blue crab.
Roughly skim off the foam, and once the crab is cooked through, add the onion, squash, and chili peppers.
Add the remaining seasoning and boil until the vegetables are tender.
If it tastes bland, add a little salt to adjust the seasoning.
Finally, add the large green onion and crown daisy, boil briefly, and it is done.
Ppunwife's tips
- If it tastes bland, add a little salt to adjust the seasoning.
FAQ
Can I boil the blue crabs whole?
You can cut them into bite-sized pieces in advance, or boil them whole and cut them when you eat.
Are there other vegetables I can use instead of crown daisy?
Besides crown daisy, you can add perilla leaves, or add soybean sprouts to give the broth a refreshing flavor.
How should I adjust the seasoning if the broth tastes bland after boiling?
Taste it at the final step, and if it is bland, simply add a little salt to adjust the seasoning.
Is it okay to make this with female blue crabs available in spring? AI-generated
Generally yes; using egg-bearing female crabs in spring will also let you enjoy a deep, rich broth flavor.
