← Nouns Cooking · Korean

Ingredients

• 3 Blue crabs (or other small fresh crabs)
• 200 g Prawns (shrimp), shell on
• 1.5 l Water
• 8 large dried anchovies, heads and guts removed
• 1 piece dried kelp (about 8 cm square)
• 150 g Korean radish or daikon, thinly sliced
• 1 Courgette (zucchini), sliced
• ½ Onion, sliced
• 100 g oyster mushrooms, torn
• 150 g Tofu, sliced (optional)
• 1 Green chilli, sliced
• 1 small leek or 2 spring onions, sliced
• 1 handful Watercress
• 3 tbsp Gochugaru (Korean chilli flakes)
• 2 tsp Gochujang
• 1 tbsp Doenjang (Korean soybean paste)
• 2 tbsp soup soy sauce
• 1 tbsp Fish sauce
• 2 tbsp Mirin
• 4 cloves Garlic, minced
• Black pepper

Method

1. Clean the crabs: scrub them under running water, pull off the flap underneath and the top shell (keep the shell and any roe), remove the grey gills and cut each body in half with sturdy scissors.
2. Simmer the water with the anchovies and kelp for 10 min, then lift them out.
3. Add the radish and all the seasoning to the broth and boil for 5 min.
4. Add the crab pieces and shells and boil over medium heat for 10 min, skimming off any foam, until the shells turn bright red.
5. Add the prawns, courgette, onion, mushrooms and tofu and cook for 5 min, until the prawns are pink.
6. Add the chilli, leek and watercress, cook for 1 minute and season with pepper. Serve with rice and plenty of napkins: crab is eaten with your hands.

Tips

• Frozen blue crabs from Asian grocers work well; thaw them in the fridge first.
• Contains crustaceans, fish and soy.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee FutureDish