Korean Freshwater Crab Spicy Soup
Quick answer
- Total time
- 70 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Chamge is a freshwater crab, and the shells and the joints of the legs need a good scrub with a brush if the broth is to taste clean.
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Halved and simmered in a radish broth with a little doenjang (Korean soybean paste), the crabs give it a deep crab flavor, sharpened with chili flakes and cheongyang peppers.
Ingredients
Instructions
- 1
Scrub 800g freshwater crabs thoroughly with a brush, including the shell and legs.
Remove the apron flap and cut in half.
- 2
Cut 220g radish into thick slices, 120g zucchini into half-moons, and slice the green onion and 2 chili peppers diagonally.
- 3
Add 1.6L water and the radish to a pot.
Press 1 tbsp doenjang through a strainer into the pot. Boil over medium heat for 12 minutes to build the broth base.
- 4
Add the crabs and simmer over medium heat for 10 minutes, skimming off foam as it rises to keep the broth clean.
- 5
Add 2 tbsp red pepper flakes, 1.5 tbsp minced garlic, and 1 tbsp soup soy sauce.
Simmer 8 more minutes to build the spicy heat.
- 6
Add the zucchini, green onion, and chili peppers.
Cook 5 minutes more, then taste and adjust with salt or soup soy sauce.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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