fresh flower (blue) crabs
doenjang (soybean paste)
gochujang (chili paste)
small Daikon radish (about 1 pound)
medium ground dried red chili pepper
red or green chilies
chrysanthemum greens (substitute Chinese celery leaves)
Scrub with a stiff brush under cold running water.
Place in lightly salted water and soak for about twenty minutes.
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.
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.