Korean Crab Stew (Kkotgetang)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the crabs: ensure they are fully thawed and rinse quickly in water without over-washing to preserve flavor. Cut into bite-size pieces along the natural cracks, remove the sharp shell tips, and clean away any debris.
   ▶ ≈6:00
2. 2
   Add 3.5 cups of water (milky rice-washing water or plain water) to a pot and bring to a boil over medium heat.
   ▶ ≈2:00
3. 3
   If using dried anchovies, remove their guts and place 7 anchovies in a mesh bag (or directly in the soup), then add to the boiling water. Remove before serving if added directly.
   ▶ ≈2:22
4. 4
   Add the sliced radish, 2 tablespoons of doenjang, and 1 tablespoon of gochujang. Stir well and simmer over medium heat for about 20 minutes until the radish becomes translucent.
   ▶ ≈3:38
5. 5
   Remove the anchovy bag. Add the garlic cloves, onion, green onion, and green chili pepper. Increase heat to medium-high.
   ▶ ≈8:00
6. 6
   Add the prepared crab pieces, cover the pot, and cook over medium-high heat until the crabs are fully cooked and the radish is completely translucent, approximately 15–20 minutes.
   ▶ ≈8:26
7. 7
   In the final minute, add the sliced red chili pepper and chrysanthemum greens for color and aroma.
   ▶ ≈9:24
8. 8
   Taste the broth and adjust seasoning if needed. Serve hot alongside white rice and side dishes. Eat the crab meat directly from the shell using your teeth.
   ▶ ≈9:55