How to make the Korean Crab Soup

Ingredients

Serves: 4

• 1 pound of cleaned Korean flower crabs (frozen or fresh), cut into chunks (or substitute with your local crab)
• 7 large dried anchovies, guts removed
• 5 ounces peeled Korean radish (ordaikon radish), sliced thinly
• 4 ounces of zucchini, sliced
• 1 green onion, sliced
• 1 green chili pepper, chopped
• 1 red chili pepper (optional), chopped
• 4 garlic cloves, minced
• 1 small onion (4 ounces), sliced
• 2 tablespoons Korean fermented soybean paste (doenjang)
• 1 tablespoon Korean hot pepper paste (gochujang)
• 1 to 2 teaspoons hot pepper flakes(optional)
• a few chrysanthemum greens (or substitute with basil leaves)

Directions

Total cooking time 35-40 minutes

If using frozen crabs

1. Thaw the crabs out in the fridge for a couple of hours.
2. Take them out. Cut the tips off the legs and cut the crabs into bite size pieces.
3. Rinse in cold water and strain.

Make kkotgetang

1. Put the anchovies in a bag or tea strainer to keep them together. Add to a pot with 3½ cups water. Add radish, soybean paste, and hot pepper paste. Boil for 20 minutes over medium heat.
2. Remove the anchovies.
3. Add onion, zucchini, green onion, garlic, green chili pepper, and the crab. Cover and cook another 15 minutes over medium high heat until the crabs are well cooked and the radish looks translucent.
4. Stir the stew with a spoon. Add the extra 1 teaspoon hot pepper flakes if you want it.
5. Add chrysanthemum greens and red chili pepper as a garnish. Remove it from the heat and serve hot with rice and a few more side dishes.