Korean Spicy Blue Crab Soup
Simmer 250 g Korean radish in 1.4 L water over medium heat for about 8 minutes, then dissolve in the doenjang with the chili flakes and garlic and simmer 3 minutes. Add the crabs right after cleaning and hold a steady medium simmer for about 10 minutes, skimming the foam, followed by 6 minutes with the onion, zucchini, and chilies and 2 minutes with the soup soy sauce and green onion. Cook until the center of the crab meat reaches 63°C, or without a thermometer until the meat is firm, pearly, and opaque.
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Blue crab in its spring or autumn season is halved and simmered in a radish broth with a little doenjang and chili flakes.
Read more
The shells turn red well before the meat is cooked through. Crack the claws with the back of a knife beforehand and the meat comes out easily at the table.
Ingredients
Instructions
- 1
Scrub 900 g blue crabs under cold water with a brush, then lift off the top shells and remove the sand pouches and gills.
Cut the bodies in half and lightly crack the claws with the back of a knife for easier eating.
- 2
Put 1400 ml water and 250 g Korean radish in a pot and simmer over medium heat for about 8 minutes.
Continue until the radish edges look semi-translucent and the broth starts tasting lightly sweet.
- 3
Dissolve 1 tbsp doenjang through a strainer so it disperses without lumps, then add 2 tbsp Korean chili flakes and 1.5 tbsp minced garlic. Simmer over medium heat for 3 minutes until the broth turns red and smells savory.
- 4
Add the cleaned crabs right away and keep the pot at a steady medium simmer for about 10 minutes.
When the shells turn bright red, skim off the rising foam carefully to keep the broth clean and reduce fishy notes.
- 5
Add 120 g onion, 120 g zucchini, and 2 hot green chilies, then simmer for 6 more minutes.
Proceed to the next stage before the zucchini collapses. It should look slightly translucent but still hold its shape.
- 6
Season with 1 tablespoon soup soy sauce and add 60g scallion, then simmer for 2 more minutes.
Press the crab and vegetables down once to immerse them evenly. Check that the center of the crab meat has reached 63°C. Without a thermometer, check that the meat is firm, pearly and opaque. If it is undercooked, simmer longer, then serve hot.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Selecting and Serving Fresh and Frozen Seafood Safely
U.S. Food and Drug Administration · Checked: 2026-09-16
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