Main ingredients 🥩
flower crabonionradishsoybean pastegochujangginger powdergarlicgochugarumonosodium glutamateseafood dashisogat
Okjubu's Flower Crab Soup
Seasonal flower crab soup with the golden ratio of homemade soybean paste and gochujang, deepened with seafood dashi
🙋 Recommended for
- ⭐ Those who want to make a rich, deep-flavored flower crab soup at home like a professional restaurant
- ⭐ People looking for a spicy and refreshing soup for dinner or as a drink pairing
Ingredients needed 🛒3 servings
- 3 to 4 cleaned flower crabs
- 1/2 onion
- 1/8 piece radish
- 1 handful sogat
- 650ml water
- 1 tablespoon soybean paste
- 2 tablespoons gochujang
- 2 tablespoons gochugaru
- 1.5 tablespoons minced garlic
- a pinch of ginger powder
- 2 pinches monosodium glutamate
- 1/2 tablespoon seafood dashi
Recipe 🍳
- Slice the onion thickly to preserve texture, and cut the radish thin and flat.
- Place the cleaned flower crabs and sliced radish into a pot, then add 650ml of water.
- Add the soybean paste, gochujang, ginger powder, minced garlic, gochugaru, monosodium glutamate, and seafood dashi in order.
- Stir well until the seasonings dissolve, then bring to a boil over high heat for about 8 minutes.
- Once the broth has developed, top with sliced onion and sogat, then simmer briefly to finish.
- Cut the onion and radish into appropriate sizes.
- Add the flower crab, radish, and 650ml of water to the pot.
- Add all seasonings—soybean paste, gochujang, gochugaru, minced garlic, etc.
- Boil over high heat for 8 minutes, then top with onion and sogat to finish.
Cooking tips 💡
- Using seafood dashi as stock yields the most refreshing taste; if unavailable, substitute with dried anchovy or beef dashi.
- Use fresh, plump seasonal flower crabs, and trim off the thin ends of the legs before cooking for a cleaner presentation.
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