Goatgaetang (Spicy Korean Crab Soup)

Ingredients

•4 medium-sized crabs (preferrably blue crab)
•6,7 cups water
•¼ small radish
•1 small strip of dashima (sea kelp)
•1 medium diced zucchini
•1 small diced onion
•6 green and red chili peppers
•2 stems green onion
•5 cloves of minced garlic
•2 tbsp gochugaru (red chili pepper flakes)
•1 tbsp gochujang (red chili pepper paste)
•1 tbsp soy sauce
•1 tbsp roasted sesame seeds
•salt and black pepper (to taste)
•chrysanthemum leaves (optional)
•shrimps and scallops (optional)

Preparation

1
1.To make a broth, add sea kelp, radish and soy sauce in six cups of water in a large pot.
2
2.After cleaning and rinsing crabs thoroughly, cut crab into desired pieces.
3
3.When the stock boils, add gochugaru, gochujang, and minced garlic.
4
4.Add the crabs and cook for approx. 10 minutes.
5
5.Add zucchini and onion, and cook for an additional 10 minutes.
6
6.When all shells turn bright orange, add green onion, green and red chili peppers, sesame seeds and black pepper. Cook for another 5 minutes.
7
7.Serve hot with white rice and side dishes.

 



About

Goatgaetang is something I remember (giyuk) vividly while visiting the west coast
(seohaeahn) seaside when I lived in Korea (hanguk). My friend (chingu) would often
take me there to get out of the city (baramsae) and enjoy the ocean smell and gorge
ourselves with seafood (haemuhl) and spirits (sool). The funny thing about it is the
endless lines of restaurants (shikdang) specializing in grilling various kinds of shellfish
(jogae) with elaborately decorated ornaments and elderly Korean women (ajummas)
literally forcing themselves on customers' cars to get them to come inside. This
experience (gyunghum) really cannot be put into words, but all Koreans (and foreigners
alike) know how fun it is to visit the seaside. Luckily, I was to pull some pictures from the
Internet about these types of restaurants.

http://www.oliviajasonkim.com

Other Names:

Goatgaetang (Spicy Korean Crab Soup), korean seafood soup

Yield:

4

Added:

Saturday, May 26, 2012 - 9:04am

Creator:

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