Blue Crab Seafood Soup

Name: Blue Crab Seafood Soup
Cuisine: Korean
Ingredients: Blue crab appropriate amount; Squid appropriate amount; Clams appropriate amount; Sea squirts appropriate amount; Mussel meat appropriate amount; Shrimp appropriate amount; Zucchini appropriate amount; Green onion appropriate amount; Water dropwort appropriate amount; Bean sprouts appropriate amount; Red chili pepper appropriate amount; Radish appropriate amount; Carrot appropriate amount; Kelp appropriate amount; Water appropriate amount; Salt appropriate amount; Ginger juice appropriate amount; Kelp broth appropriate amount; Soup soy sauce appropriate amount; Minced garlic appropriate amount; Red chili powder appropriate amount

Master Lee Soon-ok's blue crab seafood soup recipe, made with various seafood and vegetables for a refreshing and spicy taste.

KoreanSoup & Stew

📝 15 steps

🍳 Start Cooking

What You'll Need

Blue crabappropriate amount

Squidappropriate amount

Clamsappropriate amount

Sea squirtsappropriate amount

Mussel meatappropriate amount

Shrimpappropriate amount

Zucchiniappropriate amount

Green onionappropriate amount

Water dropwortappropriate amount

Bean sproutsappropriate amount

Red chili pepperappropriate amount

Radishappropriate amount

Carrotappropriate amount

Kelpappropriate amount

Waterappropriate amount

Saltappropriate amount

Ginger juiceappropriate amount

Kelp brothappropriate amount

Soup soy sauceappropriate amount

Minced garlicappropriate amount

Red chili powderappropriate amount

Instructions

Clean the blue crab, cut off the claws and sharp parts, and prepare into bite-sized pieces.

Remove the mud from the crab and cut into bite-sized pieces on a cutting board.

Cut the radish into large pieces and slice the carrots as well.

Cut the zucchini in half and then into quarters.

Wash the kelp in salt water, then boil it in water to make a broth.

Boil the clams and sea squirts separately in a pot with enough water to cover them to make a clam broth.

Mix the prepared clam broth and kelp broth to create the base for the seafood soup.

Place the prepared radish and carrots at the bottom of the pot.

Arrange the cleaned blue crab, squid, shrimp, and mussel meat attractively in the pot.

Fill in the gaps with zucchini, green onion, and red chili pepper.

Add plenty of bean sprouts on both sides and boil.

Add the remaining shrimp, sea squirts, and clams, then top with the seasoning paste.

Add the seasoning paste made by mixing soup soy sauce, minced garlic, red chili powder, ginger juice, and salt.

Pour in the prepared seafood broth and boil.

Boil over high heat, and once it starts to boil, top with water dropwort to finish.