Spicy crab soup.
Broth & StewIngredients
- Blue crab (male), a moderate amount.
- 1 piece of Korean radish (cut into large pieces).
- One small onion.
- Half a pumpkin.
- 1 green onion stalk.
- 2 green chili peppers.
- 1 red chili pepper (optional).
- 800 ml of rice water.
- 1/2 cup of doenjang (Korean fermented soybean paste)
- A small amount of minced ginger.
- 1 tablespoon of gochujang.
- A handful of clams and cockles.
- 1 tablespoon of gochugaru (Korean chili powder).
- A small amount of minced garlic.
- A pinch of salt.
- 1 package of oyster mushrooms.
Instructions
Clean the crabs thoroughly with a brush, then trim off the ends of the legs. Remove the sand pouches and gills from inside the shell, and cut the crab in half.
In 800ml of rice water, add 1/2 cup of doenjang (Korean fermented soybean paste) and some minced ginger, then bring to a boil.
Add large slices of Korean radish and crab shells to make a flavorful broth by simmering them thoroughly.
Once the broth is ready, dissolve the gochujang (Korean chili paste) and add the prepared crabs and shellfish (clams and cockles).
After boiling vigorously for 2-3 minutes, add the onion, zucchini, and green chili peppers, then cover and cook until they are tender.
Add gochugaru (Korean chili powder) and minced garlic, and adjust the seasoning with salt as needed.
Add green onions, red chili peppers, and enoki mushrooms, and simmer for a bit longer before serving.