Kkotgetang (Korean Spicy Blue Crab Soup)
A Baek Jong-won-style kkotgetang (spicy blue crab soup). A clean, refreshing broth is made from radish, seasoned boldly with doenjang, gochujang, and red pepper powder, then simmered with cleaned blue crabs. As long as the crab is cleaned well, you can enjoy a clean yet spicy broth with no fishy smell.
Ingredients
Ingredients
- Blue crab3 crabs
- Korean radishAs needed
- Onion1
- Green onionAs needed
- Chili pepperAs needed
- Crown daisy (ssukgat)As needed
Seasoning
- Doenjang (soybean paste)1 tbsp
- Gochujang (red chili paste)1/2 tbsp
- Red pepper powder2 tbsp
- Minced garlic1 tbsp
Directions
- 1
Add radish along with whatever ingredients you have on hand, pour in water, and simmer a clean, refreshing broth.
- 2
Scrub the blue crabs thoroughly with a brush, into every crevice, so there is no fishy smell.
- 3
Open the shell and remove the gills, sand sac, and other inedible parts to clean the crab.
- 4
Prepare the vegetables — onion, green onion, chili peppers, and crown daisy — into bite-sized pieces.
- 5
Once the radish is soft, stir in the doenjang and add the cleaned blue crabs.
- 6
Add the gochujang, red pepper powder, minced garlic, onion, and green onion, and season it to a bold, spicy flavor.
- 7
If you have other seafood, add a little, then top with the chili peppers and crown daisy.
- 8
Once the broth comes to a bubbling boil, it's done. Enjoy!
Tips
As long as you clean the crab well, it won't smell fishy.