Baek Jong-won's Blue Crab Hangover Soup

• 2 blue crabs (or appropriate amount of cut blue crab)
• About 1/4 piece of radish (half the size of a palm)
• 1/2 onion
• 1/3 zucchini
• 1/2 green onion
• 1-2 Cheongyang chili peppers
• 3 generous tablespoons doenjang
• 1 tablespoon gochugaru
• 1 tablespoon minced garlic
• Small amount of Dashida (about 1/3 tablespoon)
• Rice water (or plain water) enough to fully submerge the blue crabs

Recipe 🍳

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.