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  • (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)

(happy music)

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