Kim Dae-seok's Flower Crab Soup

• flower crab 3 pieces
• radish 1 piece (250g)
• onion 1/2 piece
• green onion 1 stalk
• green chili pepper 3 pieces
• mung bean sprouts 120g
• perilla greens as needed
• enoki mushroom 1 pack
• water 1250ml
• dried kelp 1 piece (5g)
• Vietnamese chili 5 pieces
• clams 12 pieces
• red chili powder 3 tablespoons
• mirin 3 tablespoons
• minced garlic 2 tablespoons
• minced ginger 1/2 tablespoon
• store-bought soybean paste 1 tablespoon
• salt 3/4 tablespoon
• seafood dashi 1/2 tablespoon
• squid sauce 1 tablespoon
• MSG 2 pinches

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.