Korean crab stew (Kkotgetang: 꽃게탕)

Korean crab stew (Kkotgetang: 꽃게탕)

(happy music) – Hi, everybody! Today, we are going to make
delicious seafood stew. Made with what? Crabs! Korean crabs. Here you go! This is Korean crabs, kkotge. We call this kkotge. Kkotge. Isn’t it a cute name? Today, I’m going to make
Korean crab stew, kkotgetang. Fresh crabs are so tasty. But you know, in America, I
can’t find fresh flower crabs. So I just got this from
a Korean grocery store. They’re all cleaned and frozen. I thawed this out in the fridge. Probably you guys are more
familiar with blue crabs because in America, all the crabs, are like easily, you can get blue crabs. The problem is that blue crab
shells are too hard, but Korean crabs are softer. Very meaty inside them, lots and lots of meat, and price is so cheap. for just more than one
pound, it is only $4.99. You can make for four
people, four servings. I try to find my T-shirt to
match with today’s theme! These guys are cousins of crabs. I’m going to put these
guys back into my fridge until I’m ready to cook this. First, I’m going to make rice. White, fluffy rice today. First, milky water, I will throw away. Second one. I’ll just reserve this water
to make this kkotgetang. Put some water here. So I’m going to let it soak,
maybe 10 or 20 minutes, and then I will just start making rice. Meanwhile, let’s make stew. We need around three or three
and a half cups of water. When I make kkotgetang, I
always use the milky water, but you don’t have to. You can use just plain clear water. Just a little more, three
and a half cups, let’s use. These are dried anchovies. Dried anchovies are optional. If you don’t have, just skip it. Still delicious, because delicious stuff is coming from crabs. But if you add more,
seven anchovies added, it’ll be more tasty. This is an anchovy bag, sold also at a Korean grocery store. I will just keep these
anchovies inside of this bag. Anchovy bags,
but if you don’t have, just put it there. Later remember, seven anchovies, take it out. Let’s remove the inside. head, and see? here. It’s a kind of black
stuff, this is intestine. I’m going to add here, put it here. You guys are following my recipes, you saw me use, a lot of
times, dried anchovies to make a stock delicious, right? At the beginning, probably
you were scared, you know? “How can I remove this?” But now, many of you
guys know very easily, “I’m good at removing guts!” So I’ll put these all in this bag. And then, cover, like this so that it’s secure, and put it inside. Next, we are going to add some radish. I already washed and peeled. When you make kkotgetang,
you need radish. Just a little bit, four or five ounces. And cut thinly. Slice into bite-size pieces. Add this here. And then, we are going to add doenjang, Korean fermented bean paste,
around two tablespoons. And this is hot pepper paste,
gochujang, one tablespoon. And then, let’s boil. Medium heat. I’ll just boil for 20 minutes, and then I will add crabs and vegetables. Zucchini, around
4 ounce of zucchini. Just a little bit, because zucchini is very tasty when you make this stew. And this green onion. Just one green chile pepper. Green chili pepper, you have to use. It gives a really good flavor. And onion, one small onion. Four large cloves of garlic. Garlic. You see the steam? Really good smell! Wow! The radish is not cooked yet. I’m going to lower the heat to low. So let’s take care of our crabs. They’re all cleaned, but we
still need to clean more. Still a little frozen. A couple of hours ago, I transferred this from the freezer. And you see… look at this. This part, we usually
cut it off, like this. And then, just bite-size
pieces, like this. Tip of this. I also always use
shells, large shells, Everything I use, but
always cut off the tip. Because after making, this
tip doesn’t look good. So you need to clean up. We are going to wash, rinse just quickly, because it’s already clean. I don’t want to wash many, many times. Because, in case of that, all
deliciousness stuff is gone. And one more time. Let’s open this. a little translucent, so we are going to cook longer. And just let’s take it
out, these anchovies. And then, these vegetables. Vegetables and garlic. And turn up to a medium-high heat. Add these crabs. Close the lid. Cook this over medium-high heat until all the crabs are well cooked, radish looks translucent, the stew, the soup is very, very tasty. Now it’s time to make rice. Rice is boiling over, and
stir this and lower the heat. The soup is… wow! It smells really good. Kkotgetang smells so good. This smell’s a real kkotgetang smell! Use a wet towel to always clean. I’m going to turn down
the heat. So 15 minutes. 15 minutes, I’m going to cook. A total of 35 minutes. Let’s prepare some red chili pepper and Chrysanthemum greens. It’s called ssukgat in
Korean, really fragrant. I’ll just add this in the last
minute, these two guys because they’re colorful. You can eat it all, this stem
part is also really tasty, and when you make ssam wraps, lettuce wraps with ssamjang, you eat whole this thing. Really tasty, I love that. Then I’m going to show you
my side dishes that I made. This is eggplant. So it’s time to eat. And this is cucumber. And this is jangjorim,
braised beef brisket. The rice is done. Turn off. My rice! And then the stew. Just one teaspoon. And this. That’s it! Ooh, wow! Very flavorful. Earthy, because we added soybean paste. And spicy. And from the crab, really
delicious sweet stuff coming out. And this radish, I like to eat the radish. Radish, I always have some in the corner of my refrigerator. Any kind of stock I’m making, I just add. Rice. Hot! A little spicy, sweet, and savory. A little crabby, and tasty. So how you can eat. You can grab this, and
there’s some meat here. This kkotge, flower crabs,
the shells are softer. You can suck the meat easily,
and I’ll show you how to eat it. Like this. With your teeth. And this small guy, I don’t
know how much meat is inside. And soup. Really delicious. Kimchi. I made all freshly made. That’s why it’s tasty. Definitely, this is not for
the first-time date food. Can you imagine? Suddenly, once he or she
sees this, like this. Later, when you get to
know him or her better, you don’t have to worry about it. Today, we made kkotgetang,
Korean crab stew. Enjoy my recipe. See you next time! Bye! (happy music)

100 thoughts on “Korean crab stew (Kkotgetang: 꽃게탕)”

  1. No cabe duda que soy masoquista a las 2:30 de la mañana biendo estas delicias que preparas termino con ambreeeee me vas a matar…..gracias por tus recetas he hecho algunas y me quedo enamorada de tus platillos

  2. Hi Maangchi, your videos are the amazing. Korean food is the best! I'm Puerto Rican and love to use your recipes .

  3. 딱 꽃게 철인데 이렇게 추월해 생각나는데 꽃게탕이죠 !!! 입에서 침이 막 생겨요 ㅋㅋㅋ 맛있게 봤습니다 !!!^^

  4. I am going to hit up our Asian Market and get everything I need, and will make this stew!! It looks soooo delicious!!! Thanks for sharing!!

  5. I learn from your recpie of soy sauce marinaded crab,it is so delicious and I love very much,thank you so much maangchi !

  6. I do love the dishes you make but I love the comments you write on the video even more You are so funny! I love you

  7. Oh my… I love her. Everything is easy to follow and her voice is so comforting. I love it. Why am i just now finding her videos? Glad i did though.

  8. wow, amazing cook of Corean crab stew, please try to check this link https://ckk.ai/4PXT8 on how to cook Jollibee spaghetti recipe.

  9. I might try this, I am trying to get more into eating seafood, and crab is one of the few items I can stomach lol.

  10. I remember When she was cooking eggplants, she wear a purple jew and hairband, she pay much more attention on details than we expected.

  11. I made this, the zucchinis were great touch. I got frozen flower crab in my local Korean store and indeed the shells were very soft I could chew on it to suck the meat out. But my crab meat flavor all went into my stew, the crab meat's not very flavorful, so I might add some fresh meaty crab meat separately next time 🙂

  12. 망치님!
    어떻게 이렇게 요리를 잘하시는지 당신같은 분 만나서 결혼하고 싶네요.

  13. Maangchi! So many of your recipes have zucchini but I’m allergic to both zucchini and eggplant, is there anything I can add instead?

  14. Hi, can I use Japanese fermented soya bean instead of the Korean type? What the difference between Korean and Japanese fermented soya bean?

  15. Wow!! Looks so beautiful you dont even wanna mess it up by eating it!! I like this channel just as much as Sors yummy cooking!! 🙂

  16. ‘Def not a first date meal’ …. 🤣🤣🤣🤣 for real…my bf now would leave me if he knew how I ate my bones 🤣🤣🤣

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