Yummy-Spicy Crab Stew

INGREDIENTS
  • 3-4 medium to large blue crabs (fresh or thawed)
  • 6 cups water
  • ΒΌ small radish
  • 1 small strip of sea kelp or dasima
  • 1 medium zucchini
  • 1 small onion (sliced)
  • 6 green and red chili peppers (sliced)
  • 2 stems green onion (3-4 cm strips)
  • 5 cloves of garlic (chopped)
  • 2 tbsp gochugaru, red chili pepper flakes
  • 1 tbsp gochujang, red chili pepper paste
  • 1 tbsp soy sauce
  • 1 tbsp roasted sesame seeds
  • Dash black pepper
  • Chrysanthemum leaves
  • Fresh pumpkin leaves (optional)
  • 1 tbsp soy bean paste (optional)
COOKING DIRECTIONS
  1. To make a broth, add sea kelp, radish and soy sauce in six cups of water in a large pot.
  2. Scrub crabs and cut into pieces. Cut off the mouth, gills and the end tips of legs and claws with scissors.
  3. When the stock boils, add gochugaru, gochujang, garlic and if desired, soy bean paste.
  4. Add the crabs and cook for 10 minutes with the cover closed.
  5. Add zucchini and onion, and cook for an additional 10 minutes, carefully monitoring the crab.
  6. When all shells turn bright orange, add green onion, green and red chili peppers, pumpkin leaves, sesame seeds and black pepper.
  7. Chrysanthemum leaves requires minimal cooking, so add this at the very end.
  8. Serve with white rice.