Flower Crab Stew, Kkotgeh Jjigae
꽃게찌개

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Spicyness: 
1.02
Average: 1 (1 vote)
healthy
soup
nut free
pescetarian
prep time: 
15 min
inactive time: 
0 min
cooking time: 
15 min
total time: 
30 min

Looking for something different for dinner? How about a seafood dish you've never seen before? Flower crabs are the most common crab used in Korean cuisine. They are low in fat and calories, but high in protien and nutrients. This dish can be served as a main entree with rice. Korean stews are supposed to be salty and meant to be eaten with rice to balance out the saltiness.

Buy Korean ingredients online here.

Looking for something different for dinner? How about a seafood dish you've never seen before? Flower crabs are the most common crab used in Korean cuisine. They are low in fat and calories, but high in protien and nutrients. This dish can be served as a main entree with rice. Korean stews are supposed to be salty and meant to be eaten with rice to balance out the saltiness.

Buy Korean ingredients online here.

INGREDIENTS

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1 Flower Crab 꽃게
1 tbsSoybean paste (Doenjang) 된장
1 cup  Water 물
⅔ tspGochugaru, Korean Hot Pepper Flakes 고춧가루
¾ Green Onion 파
⅔ tspGarlic (minced) 다진 마늘
      
tips: 

Optional Ingredients and Substitutions
Gochugaru (red chili flakes): Omit only if you cannot tolerate any spiciness.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
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Ingredient amounts in the recipe summary are for the default serving size.

1. Wash & Clean

Wash the crabs thoroughly under running water. Lift up the apron of each crab (the flap of shell on its belly) to take the carapace (hardshell) off. Keep the carapace with the stuff inside. (It can also be used as a decoration as well.)
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1

Wash crabs

Lift up the apron

Take carapace off

Save the carapace

2. Clean

Remove all the gray gills and discard. Then, rinse the crabs lightly under running water.
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2

Remove gray gills

Rinse lightly

3. Cut

Using scissors, cut the main body in half.
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3

Cut in half

4. Seasoning

Pour 4 cups of water in a pot and dissolve ¼ cup of soybean paste into water.
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4

Dissolve soybean paste

5. Add red chili flakes

Add 1 tablespoon of gochugaru (red chili flakes) and mix.
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5

Add

Mix

6. Add ingredients

Put the cleaned crabs, 1 tablespoon of minced garlic and ¼ cup of chopped green onion.
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6

Add

  • Cleaned crabs
  • ¼ cup chopped green onion
  • 1 tbs minced garlic

7. Boil

Boil on high heat with a lid for 15 min. When it starts to boil, skim off foam.
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7

Boil with lid

High Heat image: highheat.png image: clock.png 15 min

Skim off foam

8. Serve

Turn off the heat and serve!
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8

Serve

Comments

Anna-LenaKlemm's picture
Anna-LenaKlemm replied on Permalink
Is it possible to do it with imitation crab meat ?
Grace's picture
Grace replied on Permalink
If you use imitation crab mea, it won't taste the same. But, the seasoning can still go well with imitation crab meat. You can try lobster or other types of crab. Perhaps fish could be better than imitation crab meat.
abcameo's picture
abcameo replied on Permalink
I have both red and white soybean paste. I'm going with the white tonight just because it's open. Does it matter? Is one preferable to the other? Thank you.