Name: Crab Stew (Kkotgae Tang)
Yield: Serves 4
Cuisine: Korean
Ingredients: 2 tablespoons doenjang; 1 small zucchini, halved lengthwise and sliced into thin half-moons; 3 scallions, cut into 2-inch (5 cm) pieces; 1 jalapeño, thinly sliced; 2 teaspoons gochugaru; 2 tablespoons gochujang; 2 pounds (910 g) cleaned blue crabs (see Note); 3 large dried anchovies, heads and guts removed; 1 cup (200 g) thinly sliced moo radish; 1 tablespoon minced garlic; ½ cup (30 g) sliced white onion

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

This super-delicious crab soup can be made with any white-fleshed fish, large shrimp, clams, or mussels. With crabs, be sure to get all the meat out of the shells with a pair of sharp chopsticks and some kitchen shears.

Ingredients

½ cup (30 g) sliced white onion
1 tablespoon minced garlic

Method

Put the onion, garlic, and radish in a medium saucepot with 5 cups (1.2 L) water and bring it to a boil, then reduce the heat so the pot cooks at a simmer.
Tie the anchovi