Crab Stew

Kkotgetang

Ingredients

• 2 medium Blue crab (cleaned, halved)
• ½ cup Korean radish (sliced)
• ½ medium Zucchini (sliced)
• 4 oz Tofu (firm, cubed)
• 2 tablespoons Gochugaru
• 3 cloves Garlic (minced)
• 1 stalk Green onion
• 3 cups Anchovy stock

Instructions

1. Clean the crabs: remove the top shell and gills. Cut each crab in half. Rinse well under cold water.
2. Bring the anchovy stock to a boil. Add the radish slices and cook for 5 minutes.
3. Add the crab pieces, gochugaru, and garlic. Cook for 10 minutes over medium heat.
4. Add the zucchini and tofu. Cook for 5 more minutes. Garnish with green onion and serve hot.

From K-Kitchen — koreanhomecook.com