Kim Dae-seok's Flower Crab Soup
A professional-style flower crab soup with a clean, fresh taste and a crisp spiciness from Vietnamese chili, effectively eliminating fishy odors.
Ingredients needed 3 servings
Recipe
Cooking tips
- Most of the fishy odor in flower crab comes from the gills and trapped liquid in the shell, so removing and rinsing these parts thoroughly ensures a clean broth.
- Adding pumpkin causes the broth to thicken over time and dulls its refreshing taste, so it is best omitted.
- Using gochujang makes the broth heavy and sticky, while too much soy sauce darkens the color. For a clean, rich flavor, rely on a small amount of soybean paste and salt for seasoning.
Recommended for
- Those seeking a refreshing, spicy broth or a savory soup to enjoy with a meal or drink.
- Home cooks who want to master the proven method for removing flower crab’s fishy odor and creating a refined broth.
- Anyone aiming to recreate a restaurant-quality, clean yet savory broth at home.
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