Spicy Blue Crab Stew

Using a brush, thoroughly remove any impurities from between the crab legs and all over the body.

Use scissors to open and remove the crab's abdominal flap, and trim the hard tips of the legs and the sand sac.

Rinse the cleaned blue crab under running water, then stand it up and cut it into bite-sized pieces so the meat doesn't fall out.

Place the prepared radish in a pot and pour in 4 cups of water.

Add 2 tbsp of soup soy sauce, 1 tbsp of doenjang, and 1 tbsp of gochujang to the pot.

Add 1 tbsp of pollack powder, 1 tbsp of anchovy powder, and 3 tbsp of red chili powder to the pot.

Add a little more water to the pot and add 150g of sea squirt.

Prepare to boil by mixing the pollack powder, anchovy powder, red chili powder, anchovy fish sauce, and minced garlic.

Fill with a total of 5 cups (or 7 cups) of water, add the garlic, minced garlic, and anchovy fish sauce, and boil until the radish is cooked.

Skim off the rising foam to keep the broth clean.

Add a handful of bean sprouts and place the cleaned blue crab on top.

Slice the onion, Cheongyang chili pepper, and red chili pepper and add them to the pot.

Drizzle the ginger cooking wine evenly over the top to remove any fishy smell.

Cover with the lid and boil over high heat until the radish and blue crab are completely cooked.

Finally, top with enoki mushrooms and crown daisy, adjust the seasoning, and boil once more to finish.