Korean Doenjang Kkotge Tang

Scrub 800g of thawed blue crab right away with a kitchen brush, then remove the belly flaps.

Cut each body in half with kitchen shears so the shells can release flavor into the broth evenly.

Slice 200g of Korean radish into 0.5cm pieces so it cooks before the crab finishes.

Cut 120g zucchini and 100g onion into bite-size pieces, then slice the green onion and Cheongyang chili diagonally into 1cm pieces.

Put 1100ml water and the radish in a pot and bring it to a boil over high heat.

Once boiling, lower to medium and cook for about 7 minutes, until the radish edges start turning translucent.

Press 1.5 tablespoons doenjang through a strainer into the broth so no salty clumps remain.

Add 1 tablespoon minced garlic and 1 tablespoon gochugaru, then bring the broth back to a steady boil.

Add the prepared crab and simmer over medium heat for about 8 minutes.

Skim off foam as it rises for a cleaner broth, and cook until the shells turn orange and the raw seafood smell fades.

Add the zucchini and onion and simmer for 5 more minutes, just until tender but not collapsing.

Add the green onion and Cheongyang chili for the final minute, then check the broth seasoning before serving with rice.