Korean Spicy Blue Crab Hot Pot
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The flavor of this broth comes from the innards packed in the crab's top shell.
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That is why the shells go into the pot with the radish before the bodies, so the innards can be stirred loose into the gochujang broth. It sits on a tabletop burner, and as it cooks down, a little water goes in so everyone can keep eating to the bottom.
Ingredients
Instructions
- 1
Scrub the shells of the 2 blue crabs under running water and remove the gills.
Cut each body into quarters, then keep the top shells with the innards separate because they will season the broth.
- 2
Slice 150g daikon into 1 cm pieces so it cooks through without breaking apart.
Cut 100g tofu into thick pieces, and slice 2 green onion stalks on the diagonal for adding near the finish.
- 3
Pour 600ml water into a wide hot pot and bring it to a boil over high heat.
Lower to medium heat, add 2 tablespoons gochujang first, and whisk until no dense lumps remain.
- 4
Add 1 tablespoon Korean chili flakes, 1 tablespoon soup soy sauce, and 1 tablespoon minced garlic.
Stir for about 1 minute, scraping the edges and bottom so the seasoning disperses instead of sticking.
- 5
Add the daikon and reserved crab shells, then simmer over medium heat for about 8 minutes.
Gently loosen the crab innards into the broth, and continue until the daikon edges turn slightly translucent.
- 6
Add the crab body pieces and tofu, then simmer at a steady bubble for about 6 minutes.
When the crab meat turns white and firm, top with green onion, cook 2 minutes more, and serve hot.
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