Korean Freshwater Crab Spicy Soup
Freshwater crabs are split, scrubbed, and simmered in a radish-and-doenjang stock that draws out their intense, briny umami over forty minutes of cooking. Gochugaru and cheongyang chili build a fiery layer of heat, while zucchini and radish add natural sweetness that tempers the spice. Dissolving the soybean paste through a strainer keeps the broth smooth, and the result is a bold, aromatic stew rooted in Korean regional cooking traditions.
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Instructions
- 1
Scrub freshwater crabs well, remove the apron, and split them in half.
- 2
Slice radish thickly, cut zucchini into half-moons, and diagonal-slice green onion and chili.
- 3
Boil water, radish, and soybean paste for 12 minutes to build the base.
- 4
Add crabs and simmer 10 minutes, skimming foam for a clean broth.
- 5
Add chili flakes, garlic, and soup soy sauce, then simmer 8 more minutes.
- 6
Add zucchini, green onion, and chili, boil 5 minutes, then adjust seasoning.
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