Instructions

1. 1

   Scrub and halve the crabs, and purge clams in salted water before rinsing.

2. 2

   Cut radish into thin squares, slice zucchini and onion thickly, and diagonally slice green onion and chilies.

3. 3

   Add stock, radish, and doenjang to a pot and simmer 10 minutes over medium heat.

4. 4

   Stir in chili flakes for a red broth, add crab, and boil for 7 minutes to extract seafood flavor.

5. 5

   Add onion and zucchini and cook 5 more minutes so vegetables stay tender-crisp.

6. 6

   Add clams and shrimp and boil 3–4 minutes until the clams open.

7. 7

   Finish with green onion and chilies, simmer 1 minute, and serve immediately.

Tips

Nutrition (per serving)