1
Remove the abdominal flap from the 2 frozen blue crabs.
Blue Crab Hangover Soup
A recipe for Blue Crab Hangover Soup with a refreshing and savory broth.
KoreanSoup & Stew
📝 13 steps
What You'll Need
Filtered waterapprox. 10 cups (approx. 2L)
Frozen blue crab2 crabs (approx. 800~900g)
Radishapprox. 1/10 piece (240g)
Traditional soybean paste3 full tbsp (135g)
Onionapprox. 1/2 piece (100g)
Zucchiniapprox. 1/3 piece (100g)
Green onionapprox. 1 stalk (85g)
Cheongyang chili pepper3 pieces (30g)
Minced garlic1 tbsp (20g)
Coarse red chili powderapprox. 1 tbsp (10g)
Instructions
2
Separate the shell from the body, then remove the sand sac and the mouth.
3
Remove the gills attached to the body.
4
Cut about 1/10 of a radish (240g) into flat pieces.
5
Slice about 1/2 of an onion (100g) and 1/3 of a zucchini (100g) and prepare.
6
Slice about 1 stalk of green onion (85g) and 3 Cheongyang chili peppers (30g) and prepare.
7
Pour about 10 cups (approx. 2L) of filtered water into a pot and bring to a boil.
8
Dissolve 3 full tbsp (135g) of traditional soybean paste into the boiling water and boil.
9
Add the sliced radish to the pot and boil.
10
Add the prepared frozen blue crab to the pot and boil.
11
Add 1 tbsp (20g) of minced garlic and about 1 tbsp (10g) of coarse red chili powder.
12
Add the sliced onion and zucchini and boil.
13
Finally, add the green onion and Cheongyang chili peppers, boil for a little longer, and finish.