Korean Crab Stew (kkotgetang)

Ingredients

• 3 fresh blue crabs (cleaned and halved)
• 1/2 lb shrimp (cleaned)
• 7 cup water
• 6-7 large dried anchovy (deveined)
• 1 piece dried sea kelp (dashima)
• 1/4 small Korean radish (sliced)
• 1 small zucchini (sliced)
• 1 bunch watercress
• 3 tbsp Korean chili flakes (gochugaru)
• 2 tsp Korean chili paste (gochujang)
• 1/2 tbsp Korean soybean paste (doenjang)
• 2 cloves garlic (minced)
• 2 tbsp Korean soup soy sauce (gukganjang)
• 1 tbsp Korean fish sauce
• 1/2 Asian leek or 2 green onion (sliced)
• dashes black pepper

Instructions

1. 1

   In a large soup pot, add dried anchovies, shrimp, water, and radish slices; bring to boil over high heat. Remove the sea keep and simmer over low heat for 20 minutes. Discard the anchovies but keep the radish in.

2. 2

   In a small bowl, combine chili flakes, chili paste, soybean paste, soy sauce for soup, fish sauce; mix well. Add the sauce to the anchovy stock.

3. 3

   Add the seafood and cook over med-high heat for 3 minutes. Add the watercress and zucchini, and cook another 1-2 minutes until the seafood is fully cooked. Taste and season more with Korean soy sauce for soup if needed.

4. 4

   Add the leek (or green onion) and pepper; heat through. Serve hot with rice and kimchi.