Blue Crab Soup

Clean the blue crabs by wiping off impurities on the belly area, then trim the tips of the claws with scissors.

Remove the belly flap of the crab and discard the gills, which cause a fishy smell.

Cut the crab's mouth with scissors and clean out the innards from the shell by hand.

Cut the crab body in half, or into quarters if it is large, and make slight incisions.

Wash the prepared blue crabs with water.

Cut the radish (250g) into somewhat large, square pieces.

Cut 1/2 an onion into thick slices and slice 1 stalk of green onion diagonally.

Slice 3 Cheongyang chili peppers diagonally.

Boil 1.25 liters of water, 1 sheet of dried kelp (5g), and 5 Vietnamese chilies in a pot.

Make the seasoning paste by mixing 3 tbsp red chili powder, 3 tbsp mirin, 2 tbsp minced garlic, 1/2 tbsp grated ginger, 1 tbsp doenjang, 1 tbsp commercial doenjang, salt, 1/2 tbsp seafood dashida, 1 tbsp anchovy fish sauce, and 2 pinches of MSG.

Remove the kelp from the boiling broth, dissolve the seasoning paste, and add the prepared radish to boil.

When the soup boils, add the prepared blue crabs and 12 short-necked clams to the pot.

After adding the clams and crabs, cover and boil.

Add 12 short-necked clams, 120g bean sprouts, 1 pack of enoki mushrooms, 3 Cheongyang chili peppers, 1/2 onion, and 1 stalk of green onion in order and boil.

Finally, top with crown daisy and boil for one more moment to finish.