Here is a concise summary of the provided transcript:
**Title:** Making Kkotgetang (Korean Crab Stew)
**Main Ingredients:**
* Korean crabs (kkotge, also known as flower crabs)
* Radish
* Dried anchovies (optional)
* Doenjang (Korean fermented bean paste)
* Gochujang (Korean hot pepper paste)
* Various vegetables (zucchini, green onion, green chili pepper, onion, garlic)
**Cooking Process:**
1. Prepare rice
2. Make broth with dried anchovies (if using) and reserved water from rice preparation
3. Add radish, doenjang, gochujang, and vegetables to the broth
4. Boil, then add cleaned and cut Korean crabs
5. Cook until crabs are well done and radish is translucent (~35 minutes total)
**Serving:**
* Serve stew with freshly cooked rice and optional side dishes (e.g., eggplant, cucumber, jangjorim - braised beef brisket, kimchi)
**Notes:**
* Korean crabs are preferred for their softer shells and sweeter meat
* The dish is flavorful, earthy, spicy, and sweet, with a recommendation to enjoy in a comfortable setting (e.g., not a first-date food) due to the interactive eating experience of extracting meat from the crabs.
Here are the key facts extracted from the text, with each fact numbered and kept short:
**Ingredients**
1. The dish being made is Korean Crab Stew, also known as Kkotgetang.
2. Main ingredient: Korean crabs (kkotge), specifically flower crabs.
3. Other ingredients include:
* Radish (4-5 oz, thinly sliced)
* Dried anchovies (7, optional)
* Doenjang (Korean fermented bean paste, 2 tbsp)
* Gochujang (Korean hot pepper paste, 1 tbsp)
* Zucchini (4 oz)
* Green onion
* Green chili pepper
* Small onion
* Garlic (4 large cloves)
* Red chili pepper (for garnish)
* Chrysanthemum greens (ssukgat, for garnish)
**Preparation & Cooking**
4. The Korean crabs were purchased frozen from a Korean grocery store and thawed in the fridge.
5. Rice is cooked separately, using the water reserved from rinsing the rice.
6. The stew uses about 3-3.5 cups of water, with the option to use the milky water from rinsing rice.
7. The stew is boiled for 20 minutes before adding crabs and vegetables.
8. Cooking time for the crabs and vegetables is until the radish is translucent and the crabs are well cooked.
9. Total cooking time for the stew is approximately 35 minutes.
**Other**
10. The price of over 1 pound of Korean crabs was $4.99.
11. The dish serves 4 people.
12. Dried anchovies can be purchased at a Korean grocery store.
13. The shells of Korean crabs are softer than those of blue crabs, making the meat easier to extract.