Korean Spicy Blue Crab Soup
Ggotge-tang is a spicy Korean crab soup built around whole blue crabs that infuse the broth with an intense, briny seafood essence. The shells crack open during simmering and release a concentrated marine flavor that forms the foundation of the entire pot. Doenjang dissolved into the broth adds fermented depth, while gochugaru brings a persistent warmth that builds gradually with each spoonful. Radish chunks sweeten the liquid and balance the heat, and zucchini and green onion fill the bowl with color and texture. The real treat comes at the end of the meal, when leftover rice is spooned into the crab's top shell and mixed with the residual roe and juices - a practice that Korean diners consider the best part. Blue crab season peaks in spring and autumn, and this soup is the most popular way to celebrate the catch when the crabs are plump and full of meat.
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Instructions
- 1
Scrub crabs clean, open shells, and remove the gills.
- 2
Boil water with radish for 8 minutes to build sweetness.
- 3
Dissolve doenjang through a strainer, then add chili flakes and garlic.
- 4
Add crab and boil for 10 minutes, skimming foam as needed.
- 5
Add onion, zucchini, and chili, then cook 6 more minutes.
- 6
Season with soup soy sauce, add green onion, and finish in 2 minutes.
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