Korean Flower Crab Soup (Blue Crab Stew)

꽃게탕 (kkotgetang)

Servings: 4

Ingredients

2

pounds

fresh flower (blue) crabs

20

each

clams

2

tablespoons

doenjang (soybean paste)

1

tablespoon

gochujang (chili paste)

7

cups

water

1

each

small Daikon radish (about 1 pound)

1

tablespoon

soy sauce

1

ounce

ginger

1

each

medium zucchini

1

tablespoon

medium ground dried red chili pepper

6

each

cloves garlic

1 1/2

teaspoon

salt

2

each

red or green chilies

1

each

small leek

2

bunches

chrysanthemum greens (substitute Chinese celery leaves)

Procedure

Preparation

Clams

Scrub with a stiff brush under cold running water.

Place in lightly salted water and soak for about twenty minutes.

Crabs:

You can get frozen crabs already prepped or have the Korean Market prepare live crabs for you, or you can do it yourself with live crabs.

Remove and discard the upper shell.

Using a heavy knife or cleaver, chop the crabs in half down the middle.

Remove the grey flaps (gills).

Use a small brush and gently brush out the orange and/or yellow stuff, leaving just the meat.

Cut each half into two pieces.

Crack the claws.

Cut the daikon in half from top to botom, then slice each half into pieces roughly 3/4 of an inch thick.

Wash the zuchinni in cold water, then slice on a diagonal into pieces about 1/2 inch thick.

Thin slice the garlic from top to bottom.

Slice the peppers on a diagonal about 1/8 inch thick.

Peel and crush or mince the ginger.

Cut the chrysanthemum into roughly 3/4 inch pieces.

Thin slice the leek on a diagonal.

Mix the soy bean paste and the chili paste with about 2 cups of the water and let stand about 5 minutes.

Press the mix through a fine strainer into a large soup pot.

Cook

Add remaining water to the pot and bring to a slow boil over medium heat and cook for 5 minutes.

Add daikon, crab, soy sauce, and ginger.

Adjust heat to maintain a fast simmer and cook for about 10 minutes.

Add ground red pepper, zuchinni, garlic, salt, and clams, and cook another three to four minutes (until clam shells open).

Add sliced chili peppers, chrysanthemum greens, and leek, and cook another one to two minutes.

Remove from heat and serve with steamed white rice and ban chan.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (35.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

400.25

Calories From Fat (14%)

55.93

Calories From Protein (65%)

261.63

Calories From Carbohydrates (21%)

82.7

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 6.32g

10%

Saturated Fat 0.81g

4%

Monounsaturated Fat 0.95g

Polyunsaturated Fat 2.36g

Trans Fatty Acids 0g

Cholesterol 258.63mg

86%

Sodium 1914.98mg

80%

Potassium 1929.83mg

55%

Total Carbohydrates 21.79g

7%

Fiber 5.44g

22%

Sugar 7.68g

Sugar Alcohols 0g

Net Carbohydrates 16.35g

Protein 63.06g

126%

Vitamin A 1530.91IU

31%

Vitamin C 128.21mg

214%

Calcium 420.15mg

42%

Iron 18.07mg

100%

Vitamin E 4.63mg

46%

Vitamin D 0IU

0%

Thiamin 0.47mg

31%

Riboflavin 0.51mg

30%

Niacin 10.44mg

52%

Vitamin B6 0.9mg

45%

Folate 271.11mcg

68%

Vitamin B12 63.53mcg

1059%

Pantothenic Acid 1.79mg

18%

Vitamin K 16.78mcg

21%

Phosphorus 750.01mg

75%

Magnesium 155.19mg

39%

Zinc 11.75mg

78%

Copper 2.2mg

110%

Manganese 1.63mg

82%

Selenium 124.22mcg

177%

Alcohol 0g

Caffeine 0mg

Water 909.04g

0%

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