Spicy Blue Crab Soup is a vibrant Korean seafood stew bursting with flavor. Fresh blue crabs, sea squirts, and vegetables simmer in a rich anchovy-kombu broth spiced with gochujang and doenjang. Crown daisy and mushrooms add earthy depth, creating a bold, briny, and comforting dish perfect for chilly days.

Try this recipe from W Table.

Ingredients:

  • 3 blue crabs
  • 1/2 cup sea squirts (middeodeok or omaendungi)
  • 1/6 radish
  • 1/3 zucchini
  • handful oyster mushrooms
  • 1/2 red chile pepper
  • 1/2 stalk green onion
  • 1/2 pack enoki mushrooms
  • handful crown daisy (ssukgat)
  • 6 cups kombu, shrimp and anchovy broth

Seasoning paste ingredients:

  • 2 tablespoons doenjang (Korean soybean paste)
  • 2 tablespoons gochugaru (Korean chili flakes)
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon rice wine
  • 1 tablespoon minced garlic
  • 1/2 tablespoon ginger juice
  • salt
  • black pepper

(serves 4)

Instructions:

Rinse the blue crabs thoroughly under running water, scrubbing with a brush. Remove the top shell, discard the gills and cut each crab into 2 to 4 pieces. Rinse the sea squirts under running water.

Slice the radish and zucchini into thick half-moons, and slice the green onion and red chile pepper diagonally. Trim the bases off the enoki and oyster mushrooms, then tear into smaller pieces. Trim the stems from the crown daisy.

In a pot, add the kombu, shrimp and anchovy broth along with the radish. Bring to a boil and cook for about 2 minutes. In a bowl, mix the seasoning paste ingredients.

Once the broth comes to a boil, add the seasoning paste, blue crabs and sea squirts, and simmer for about 10 minutes.

Add the zucchini, oyster mushrooms and red chile pepper, and cook for another 3 minutes. Finish by adding the green onion, crown daisy and enoki mushrooms. (Adjust seasoning with additional salt if needed.)

[Source: W Table]


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