1
Scrub the blue crabs with a brush, remove the top shells, trim the gills and messy parts with scissors, and cut into bite-sized pieces.
Blue Crab Soup
Chef Jung Ho-young's easy, delicious, and foolproof golden recipe for blue crab soup.
KoreanSoup & Stew
📝 10 steps
What You'll Need
Blue crab3
Radish1/5
Mussels12
Zucchini1/2
Onion1/2
Green onion1 stalk
Crown daisy1 handful
Water2.5L
Cooking wine1 tbsp
Minced ginger1/2 tbsp
Minced garlic1 tbsp
Doenjang (soybean paste)1 tbsp
Gochujang (red chili paste)1 tbsp
Red chili powder3 tbsp
Soup soy sauce1 tbsp
Tuna liquid seasoning2 tbsp
Salt1/2 tbsp
Black pepper1/3 tbsp
Instructions
2
Pour 2.5L of water into a pot, add the thickly sliced radish and the crab shells, and bring to a boil.
3
Skim off any foam that rises to the surface, and when the radish begins to turn translucent, add 1 tbsp of cooking wine.
4
Add 1/2 tbsp of minced ginger, 1 tbsp of minced garlic, 1 tbsp of doenjang, and 1 tbsp of gochujang, stirring to dissolve.
5
Add the prepared vegetables such as zucchini, onion, green onion, and Cheongyang chili pepper, and let it boil vigorously.
6
Add the prepared blue crab and 12 mussels.
7
Add 3 tbsp of red chili powder to enhance the color and spicy kick.
8
Add 1/2 tbsp of salt to adjust the seasoning.
9
Add 2 tbsp of tuna liquid seasoning and 1/3 tbsp of black pepper to enhance the flavor and continue boiling.
10
Finally, top with a handful of crown daisy to finish.