Korean Spicy Blue Crab Seafood Stew

Scrub 600g of blue crab thoroughly between the shell and legs with a brush, cut into halves or quarters, and purge 300g of clams in salted water before rinsing clearly.

Slice 250g of radish into 0.5cm thick squares, cut zucchini and 150g of onion into 1cm thick pieces, and diagonally slice the green onion and chilies into 0.5cm widths.

Pour 1200ml of anchovy-kelp stock into a pot, dissolve 1 tablespoon of doenjang, and simmer with the radish over medium heat for 10 minutes until the radish becomes translucent.

Stir in 2 tablespoons of chili flakes to redden the broth, then add the crab and boil for 7 minutes to allow the sweet aroma and deep seafood flavor to infuse fully.

Add the prepared onion and zucchini and cook for 5 more minutes until the vegetables absorb the seafood stock, skimming off any rising foam with a spoon for a clean taste.

Add 300g of clams and 200g of shrimp and boil for 3 to 4 minutes until the clams open completely and the shrimp turn bright red, completing the concentrated seafood depth.

Finish with green onion and Cheongyang chili, simmer for just 1 minute to add a spicy kick, then turn off the heat before the seafood toughens and serve immediately.