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1
Place a pot over high heat and add the sesame oil.
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2
After 1 minute, add the crabs and cook until they turn bright red-orange, about 3 minutes.
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3
Then stir in the garlic and cook until it begins to turn light brown, about 30 seconds more.
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4
Add the dashi and bring just to a boil.
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5
Decrease the heat and simmer for 3 minutes.
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6
Skim the surface of the liquid if necessary to remove any scum produced by the crabs.
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7
Stir in the sake, soy sauce, kimchi, miso paste, and salt, and simmer for 3 minutes.
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8
Reduce the heat to low and keep warm until ready to serve.
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9
Place a pot of water over high heat and bring to a boil.
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10
Add the noodles and cook, following package directions.
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11
Rinse well under cold running water and drain.
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12
Lay the noodles in a loose pile on a cutting board and cut into quarters.
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13
Fill each of 4 small Asian hot pot dishes or cassoulet dishes with the noodles and set them over high heat.
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14
Divide the crab and broth among the hot pots and cover.
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15
Bring the broth to a boil, about 3 minutes, then add the shungiku.
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16
Cover again and cook until the shungiku just becomes tender, 1 to 2 minutes longer.
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17
Garnish with the scallions and serve hot.
