1
Clean and prepare the blue crabs.
Blue Crab Soup
Culinary researcher Lee Bo-eun's refreshing and spicy blue crab soup recipe.
KoreanSoup & Stew
⏱️ 5 min total📝 9 steps
What You'll Need
Blue crab5 crabs
Sweet pumpkin200g
Napa cabbage200g
Oyster mushrooms200g
Water dropwort100g
White part of green onion4 stalks
Cheongyang chili pepper2 pieces
Red chili pepper1 piece
Doenjang (soybean paste)1 tbsp
Dried kelp2 pieces (10cm square)
Rice-washed water10 cups
Red chili powder2 tbsp
Cooking wine2 tbsp
Soup soy sauce2 tbsp
Minced garlic2 tbsp
Salta little
Instructions
2
Pour 10 cups of rice-washed water into a large pot and dissolve 1 tbsp of doenjang.
3
Add the blue crab shells and dried kelp to the rice-washed water and boil.
⏱️ 5m 0s4
Tear the oyster mushrooms and prepare the sweet pumpkin by roughly peeling and slicing it.
5
Cut the napa cabbage, green onion, Cheongyang chili pepper, and red chili pepper into appropriate sizes.
6
Mix the red chili powder, cooking wine, soup soy sauce, and minced garlic to make the seasoning sauce.
7
Remove the kelp from the boiling broth and skim off any foam.
8
Add the prepared vegetables and seasoning sauce to the pot and boil.
9
Cut the prepared blue crab bodies, add them to the pot, and boil.