Korean Crab Soup

Korean Crab Soup

Asians like to eat crabs, which is my favorite! Spring crabs are tasty. Blue crabs are immigrants from the east coast of North America, where they are common and extensively fished. It is a blue crab season where I live and I was inspired to make crab stew in Korean style. Blue crabs are closest to the Korean crabs. However, Korean crabs are much softer, which means easy to peel and take the meat out.of the shell. That doesn't mean you can't have the delicious stew. If you can find the Korean crabs, that would be the best, but blue crabs will do the job.



To clean, just separate the top shell from its body and clean out. The orange part is the eggs, I would keep them. Cut off the skinny legs except for the claws. Save the legs and the top shell to make stock with.

Rinse very well, and quarter the crabs.

You will also need these vegetables. Chinese cabbage， Korean tofu, Kimichi, bean sprouts, tomatoes, parsley, mushrooms. These vegetables are very healthy vegetables, of course, you can also add your favorite vegetables. These vegetables can be easily bought in Asian supermarkets.




Make the seasoning paste by combining chili flakes, chili paste, soybean paste, garlic, soy sauce for soup, and fish sauce. Add five glasses of water and boil. Add the crab pieces and bring to a gentle boil. Cook on low heat for 15 minutes.

First, add kimchi and tofu, because we want the soup to have more kimchi flavor. Tofu is more difficult to taste, so need more time. Simmer for 15 minutes. Finally, add all the vegetables and garlic, and continue to cook for another 3-4 minutes. Taste the broth and adjust the seasoning according to your taste.

This time can be accompanied by a bowl of rice, served with rice and enjoy the great flavor of the ocean. Crab stew is one of the most popular seafood stew in Korean！I hope you can like this Korean crab soup this is a very healthy dish, if you are in the diet or want to eat healthy this is definitely the best choice!