Ggotge Tang

About the dish

A refreshing soup simmered from seasonal blue crab. Kkotge-tang is meaty blue crab simmered into a spicy, refreshing soup. The rich broth of seasonal spring and autumn crab is a West Coast delicacy.

Key ingredient

Blue crab (kkotge) — rich in essential amino acids that stimulate brain activity; strengthens the liver and relieves fatigue; good for high blood pressure and obesity with strong diuretic action; supports wellness around body-fat buildup and is traditionally believed to help maintain healthy cholesterol levels. In season April; mainly from Yeosu.

Ingredients

Blue crab 500g (2), perilla seeds 90g (1 cup), onion 80g (½), scallion 35g (1 stalk), green chili 15g (1), minced garlic 1 tbsp, chili paste 1 tbsp, doenjang 1 tbsp, water 400ml (2 cups), soup soy sauce · Anchovy stock: anchovy 20g (10), kelp 10g, water 1.2L (6 cups)

Simple recipe

1. Make an anchovy-kelp stock.
2. Wash the perilla seeds, grind with water, and make perilla liquid.
3. Cut the onion to size and slice the scallion and green chili diagonally.
4. Dissolve a little doenjang in the stock, add chili paste and perilla liquid, boil, then add the crab.
5. When it boils, add onion, scallion, green chili and minced garlic, simmer until the broth is rich, and season with soup soy sauce.

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A Glass · Traditional pairing