Kkotgetang (Korean Blue Crab Stew)
- Korean Food Addict
- Nov 24, 2025
Kkotgetang (Korean Blue Crab Stew)
Kkotgetang is a beloved Korean seafood stew made with whole blue crabs (swimming crabs) in a rich, spicy broth. The sweet crab meat combines with the savory doenjang and spicy gochugaru to create an incredibly flavorful and comforting dish. It's especially popular in summer as a health-boosting meal and makes an excellent accompaniment to drinks.
Nutritional Benefits
Blue crabs are high in protein and low in calories, making them excellent for health-conscious diets. They're rich in taurine, which helps with fatigue recovery, and contain chitin and chitosan that may help lower cholesterol levels. The crabs also provide zinc, copper, and other minerals that boost immunity.
Cooking Tips
The key to delicious kkotgetang is using the freshest crabs possible. Live crabs should have active legs and firm shells. When cleaning, make sure to thoroughly remove the gills and sand sac to prevent any unpleasant tastes. Adding doenjang not only masks any fishy smell but also adds a deep umami flavor to the broth.
Seasonal Enjoyment
Blue crabs are best in spring (April-May) and fall (September-November). In spring, female crabs are full of roe, while in fall, the meat is plump and sweet. The leftover broth can be used to make knife-cut noodles (kalguksu) or hand-torn pasta (sujebi) for another delicious meal.
Instructions:
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Clean the Blue Crabs
- Prepare 4 fresh blue crabs (swimming crabs)
- Scrub the crabs thoroughly under running water with a brush
- Remove the apron (bottom shell) and discard the gills and sand sac
- Cut each crab in half or into quarters
- Snip the tips of the claws with scissors to release more flavor
- Clean the Blue Crabs
- Prepare 4 fresh blue crabs (swimming crabs)
- Scrub the crabs thoroughly under running water with a brush
- Remove the apron (bottom shell) and discard the gills and sand sac
- Cut each crab in half or into quarters
- Snip the tips of the claws with scissors to release more flavor
- Prepare the Vegetables
- Cut 150g Korean radish into thin rectangular slices
- Slice 1 zucchini into half-moons
- Roughly chop 1 onion
- Diagonally slice 2 green onions
- Diagonally slice 2 green chilies and 1 red chili
- Cut 1 block of tofu into bite-sized cubes
- Make the Broth
- Add 6 cups of water to a pot with anchovy-kelp stock bag
- Add the radish and simmer over medium heat for 10 minutes
- Remove the stock bag and set the broth aside
- A clear, clean broth is the foundation of great crab stew
- Make the Seasoning Paste
- Add 1.5 tablespoons doenjang (fermented soybean paste)
- Add 2 tablespoons gochugaru (Korean red pepper flakes)
- Add 1 tablespoon minced garlic
- Add 1 tablespoon soup soy sauce
- Add 2 tablespoons rice wine
- Mix well to form the seasoning paste
- Cook the Crabs
- Add the prepared crabs to the boiling broth
- Stir in the seasoning paste
- Boil over medium heat for 10 minutes
- When the crabs turn bright red, skim off any foam
- Add the Vegetables
- Add the zucchini and onion
- Add the tofu and cook for 5 more minutes
- Be careful not to overcook the vegetables
- Adjust Seasoning
- Adjust the flavor with soup soy sauce
- Add salt if needed
- Add a pinch of pepper for extra aroma
- Final Touch
- Add the green onions, green and red chilies
- Let it boil once more, then turn off the heat
- Garnish with crown daisy or water parsley
- Serve immediately with steamed rice while hot
Recipe Notes:
- Use live, fresh crabs for the best flavor.
- Always remove the gills and sand sac to avoid any off-flavors.
- Cutting the claw tips helps release more crab flavor into the broth.
- Doenjang adds depth and helps neutralize any fishy smell.
- Don't add vegetables too early or they'll become mushy.
- Adjust spiciness with the amount of green chilies.
- Female crabs with roe are especially flavorful and rich.
- The leftover broth is amazing with knife-cut noodles or sujebi.
Ingredients:
Serving size
Main Ingredients
- 4 fresh blue crabs (swimming crabs)
- 6 cups water (or anchovy-kelp stock)
- 150 g Korean radish
- 1 zucchini
- 1 onion
- 1 block tofu
- 2 green onions
- 2 green chilies
- 1 red chili
Seasoning
- 1.5 tbsp doenjang (fermented soybean paste)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp minced garlic
- 1 tbsp soup soy sauce
- 2 tbsp rice wine
- to taste salt
- pinch black pepper
Garnish (Optional)
- as needed crown daisy or water parsley