Korean crab stew is similar to a Western style bouillabaisse which originated in the port city of Marseille, France.
Korean crab stew, like bouillabaisse, is made with a reduced fish stock but only contains crab not several different types of cooked fish and shellfish with a wide variety of herbs and spices.
There are fewer spices and vegetables in the crab stew yet boiled together produces a rich distinct flavor.
Korean crab stew is a stalwart recipe and easier to make than bouillabaisse meaning you don't have to be a master French chef to enjoy this simple yet delicious recipe.
Korean Crab Stew (Koatgaetang) Basic Ingredients: 2 crabs, ½lb radish, ⅓lb zucchini, 1/2 onion, 2 green onion (or shallots), 2 red chili, 1/2 a root of green onion, one ounce anchovy, 1 piece of sea tangle, 2 tablespoons of ground garlic, 4 tablespoons of soy bean paste, 1 teaspoon of chili powder, sea salt Recipe: 1.
Make Anchovy/Sea Tangle Stock Put enough water in a pot and put in the prepared anchovy and sea tangle.
Boil for a while.
2.
Preparing Crabs Take off the hard cover shell.
Wash the ends of the leg clean and chop it.
3.
Preparing Vegetables Radish should be cut into ½ in×½ in ×⅛ in size and the zucchini should be cut rather thickly in semi-circled shape.
Cut the onion into bite sizes.
Green chili, red chili and green onion should be cut diagonally.
4.
Dissolve some soy bean paste in the stock make in 1.
Put the radish and boil.
When it is cooked, put the crab and boil.
When it boils, put in chili powder, zucchini, onion, green onions and root, red chili, and garlic then add sea salt.
Garnish with parsley.
Anchovy/ Sea Tangle Stock: Boil 10 dried anchovies, a 4x4 inch piece seaweed (dashima), and a 1x2 inch piece Korean radish in 10 cups water for 20 minutes.
Strain before using.