Korean Crab Stew - Kkotgae-tang

If the weather is cold,  I remember the crab stew that my mom made. I like to cook it with fresh crab, but not blue crab. I used Korean frozen crabs ( I can't get the fresh Korean crabs). Korean crab is not comparable to blue crab - it's rich, delicious and there is much more crab meat!

The way to boil the crab stew is different for each house, but my mother uses Korean soybean paste (Daengjang).

Ingredients

1.5 lb                        frozen Korean crabs

6 C                           water

2-3 pieces                 kelp (2X2 inch)

1/4 lb                        Korean radish

1 C                           sliced onion

2 T                           chopped green onion

2-3 T                        Korean soybean paste

2 t                            Korean hot pepper powder

2 T                           Soju or cooking wine

Directions

Put Korean crabs in zip lock bag and defrost quickly in cold water. 

When defrosted in the refrigerator the crab loses some flavor.

Rinse them slightly.

Cut Korean radish into 1/4 inch-thick slices.

Make a broth with kelp, radish and water for 15 minutes. 

When the broth is complete, remove the kelp.

Put crabs in the broth and boil and then add onion when the crab is red.

Sprinkle with Soju.

Stir in the soybean paste, mixing well and add Korean hot pepper powder and boil for 8-10 minutes.

Sprinkle with chopped green onions and serve rice as a side dish.

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