Kkotge
Kkotge Overview
Kkotge is one of Korea’s most cherished seafood ingredients, prized for its firm shell, naturally sweet flavor, and delicate texture. Its peak seasons are spring (for females) and autumn (for males), when the crabs are full of meat and rich roe.
In Korean cuisine, Kkotge is featured in signature dishes such as soy sauce marinated crab (ganjang gejang), spicy marinated crab, crab stew (kkotge-tang), and steamed crab. It is also used in regional recipes like fermented crab pastes and miso-based soups.
Kkotge is a high-protein, low-fat seafood packed with nutrients like calcium, zinc, and taurine, making it beneficial for immune health and recovery from fatigue. Dishes like raw marinated crab reflect Korea’s unique fermentation culture and offer a memorable experience for global food lovers.
Flavorful, seasonal, and deeply rooted in tradition, blue crab captures the essence of Korea’s coastal culinary heritage.
Kkotge – A Staple of Korean Seasonal Seafood Cuisine
1. What is Kkotge?
Kkotge is a staple ingredient in Korean cuisine, especially during its peak seasons in spring and autumn. Known for its tender, sweet meat and firm shell, it appears in a wide range of traditional dishes such as soy sauce marinated crab (ganjang gejang), spicy marinated crab, crab stew, and steamed crab. The fermentation-based gejang dishes reflect Korea’s seasonal food culture and are considered iconic Korean specialties.
2. Main Parts of Kkotge and Their Characteristics
- Body Meat: Contains the most meat; soft, juicy texture. Central part in dishes like gejang or steamed crab.
- Leg Meat: Less in quantity but sweeter and stringier in texture, great for soups and stews.
- Roe & Innards (Shell interior): Rich and nutty in flavor; a key element in ganjang gejang, often mixed with rice.
- Shell (Exoskeleton): Inedible but used to make broth, enhancing the flavor in stews.
3. Nutritional Information
Kkotge contains about 80–100 kcal per 100g, with 17–20g of protein. It is low in fat but rich in calcium, zinc, iron, taurine, and vitamin B12, making it a great option for immune support and recovery. Due to its low cholesterol and saturated fat content, it is also considered a diet-friendly seafood choice.
4. Kkotge in Korean Dishes
- Soy Sauce Marinated Crab (Ganjang Gejang): Raw Kkotge aged in savory soy marinade, a beloved fermented side dish.
- Spicy Marinated Crab: Coated in a bold red pepper and garlic sauce; known as a "rice thief" dish in Korea.
- Crab Stew (Kkotge-tang): A spicy soup made with Kkotge and vegetables; refreshing and flavorful.
- Steamed Kkotge: A simple method that highlights the pure taste of seasonal crab.
5. Storage and Preparation Tips
Kkotge is best cooked fresh after purchase. To prepare, remove the top shell, clean out the innards and gills, and rinse thoroughly under cold water. It can be stored frozen after quick freezing, but once thawed, it should be cooked immediately for best flavor and safety.
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