A popular stew among spicy food lovers, Kkotge-tang is a dish made from blue crabs and vegetables. Blue crabs are usually in season during autumn and the stew is a great way to warm up as the weather cools down.
Kkotge-tang is a delicious meal and easy to make dish. Live crabs are preferred for making Kkotge-tang but frozen ones which can be found or requested for in grocery stores, work just as well. Snow and king crabs can also be used instead of blue crabs.
Doenjang, gochujang, radish, mushrooms, onions, garlic, ginger, zucchinis and various vegetables are used in cooking Kkotge-tang. The froth that results while cooking must be removed. Other seafood such as clams and shrimps can be added to give extra flavour to the meal. The vegetables should towards the end of cooking to maintain their crispiness.
The stew is usually served in small bowls with steamed rice and various side dishes.