Baek Jong-won's Blue Crab Hangover Soup

Cooking tips 💡

• The gills of the blue crab are where impurities from the sea are filtered, so they must be removed before cooking to avoid a dull taste and for hygiene.
• The rich flavor unique to kkotge haejangguk is completed when the roe from the crab shell dissolves into the broth.
• The most crucial point of this recipe is 'time.' It tastes like restaurant-quality when simmered for a long time until the refreshing flavor is fully extracted from the radish, and it's even tastier when reheated the next day.
• If fresh blue crabs are unavailable, using commercially frozen cut blue crabs can also yield a similarly deep flavor, making it practical.

Recommended for 🙋

• ⭐Those looking for a refreshing and spicy hangover soup for the day after heavy drinking.
• ⭐Those who enjoy a rich broth where the savory doenjang and the sweet umami of blue crabs are deeply combined.
• ⭐Those who want to achieve a deep flavor with basic seasonings and long simmering tips, without complicated seasoning formulas.