Doenjang is very important ingredient to make this stew taste better. Cook the the another half of batter the same week. Hello Maangchi I am always cooking something from your book and always repeating my favorites. I added some leftover Enoki mushroom and some shrimp for personal taste. You want the mixture to bind together, without being runny. Shape into round shapes using your spoon. : ). The biggest difference is that I par-cooked the crabs, saved and strained the broth and removed the shell and gills and cut-up the crabs before completing the recipe. (And bok choy) He goes wild for it! crab stick, diced, eggs, beat, green onions, finely chopped, salt and pepper, butter This is a truly simple recipe, almost impossible to fail, and only require 3 ingredients. These savory Crab Stick Omelettes are the perfect appetizer or side dish to make on the fly! Hi Steve, It looks fantastic! Cut seafood and scallions in to stripes, then mix in with egg and water. Remove it from the heat and serve hot with rice and a few more side dishes. Add to a pot with 3½ cups water. As you might know, it’s usually […], We were on en route to watch a Christmas presentation at our church, when we decided to grab something quick to eat along the way. I can imagine your rabbit nibbling napa cabbage! Shred the imitation crab sticks into strings like you're pulling apart string cheese. They are full of flavors, very tasty and very addictive. The sweetness from the crab sticks is balanced by the crisp spicy bite of the onions. Luckily, there was a Korean grocery store nearby, so we grabbed a $3.00 package of kimbap and ate our dinner […]. Place in a large bowl. Now I was finally able to make it. Can you see why my mom says she makes these all the time? Tagged: crab soup, crab stew, 꽃게탕, flower crab stew, kkotgetang, Korean cooking, Korean crab stew, Korean cuisine, korean food, Korean kitchen, Maangchi, spicy crab soup, spicy crab stew, Thank you for all the delicious recipes… I have used a few of them and they are all so yummy! They seem to have everything else though. Just don’t forget to eat them with some spicy slightly sour kimchi…that’s a match made in heaven, and it may cause you to dance. Oh, and thanks to this new interest in Korean cooking my rabbit has fallen in love with napa cabbage. Add chrysanthemum greens and red chili pepper as a garnish. Question, how many quarts is your Le Creuset Dutch oven on this video? Mix in the onion, garlic, jalapeno, and scallions. If you try this recipe with your local crab, be careful not to damage your teeth when you eat! Log in. The doenjang is most definitely the important part, the taste is very distinct. I served it with glazed carrots. And as I thought it tasted great, even with the Blue Crabs. Yes, use blue crabs but crush the shells before adding to the boiling stew so that it helps you eat the meat without damaging your teeth. Add the chopped vegetables and … I’ve been following you for quite a while now and love your recipe videos and your wonderful book. Chop 4 Korean crabsticks (1 cup), ⅓ of an onion (⅓ cup), 1 Green Onion, 1 Tbsp of carrot, and 1 or 2 Hot Peppers finely. Kkotge can be translated as “flower crab” and they are the ideal crabs for this dish because they have a lot of meat and the shells are very soft. Hello Maangchi I want to try this soup it’s look appetizing just want to ask if any substitution for My husband loves imitation crab so I whipped up a batch for him. Rice, kkotgetang, and a few more side dishes will make for a complete and delicious typical Korean meal. The crab is really the star of the show here, so a light touch is used when it … Crack eggs in to a mix mixing bowl, beat it them with salt, sugar and Korean pepper, then mix water in. You just have to quickly reheat them in a covered frying pan, and you’ve got something to feed unexpected guests, or your hungry husband, in no time flat. Served them with sauce used on Bi Bim Bop. eggs, beat, green onions, finely chopped, crab stick, diced, salt and pepper, butter Thank you for your cute story. Mix flours in, make sure DON'T pour flours in at once. But trust me when I say that they taste way more special than something that was tossed together at the last minute. Take them out. Shred the imitation crab sticks into strings like you're pulling apart string cheese. It’s FREE! Add onion, zucchini, green onion, garlic, green chili pepper, and the crab. Can I use them, even though they are harder than the Korean crabs? Put the anchovies in a bag or tea strainer to keep them together. I used Snow Crab, which is very hard shelled so I boiled and de-shelled it prior to starting. Boil for 20 minutes over medium heat. In New York I can’t find fresh, live kkotge, so I tried them frozen from the Korean grocery store, and they were pretty good! Did you make this recipe? Thank you for sharing it with us. They didn’t have some of the ingredients so I “punted” and made some substitutions while preserving the spirit of what you wrote. This will cut the time in half. The only problem is that I can not find all the right ingredients. Heat oil to 160℃ to 170℃ before frying. I used kkakdugi in place of fresh radish (they didn’t have any at the store) and yu choi sum and red cabbage in the place of the other veg you called for. Your work is so appreciated. Saturday, September 17th, 2016 at 1:12 pm, Korean fermented soybean paste (doenjang). You can enjoy not only sweet crab meat but also the spicy, savory, and hearty broth and soft, chunky, earthy vegetables. Cut seafood and scallions in to stripes, then mix in with egg and water. I made this tonight as my first soup dish to try and it’s excellent! Check out my ganjang-gejang recipe if you want to learn how to clean your crabs at home, or ask your fishmonger to clean for you. Artificial crab meat. Now they’re all gone, so you know that means I’m going to have to make more. You can keep leftovers in the fridge for 3 or 4 days. Slice Jalapeños, ginger and onion, into long pieces. I put together all the ingredients except the egg, and put it in a container in the refrigerator so I could easily grab a little bit and make one egg’s worth fresh on demand. But because they’re already so well seasoned on their own, all you really need is a bunch of eggs, and you’ve got yourself an easy and flavorful Korean side dish in minutes. I had leftover kimbap from a beach picnic that I didn’t want to throw out. In a bowl, combine the sliced vegetables and the rest of the ingredients (except for the crab), and mix. The video has been watched 2,909,425 times on YouTube & has been liked 44,477 times. Thanks! Add the extra 1 teaspoon hot pepper flakes if you want it. Simple but delicious meal with rice! Repeat with the other end.