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1
If the crabs are frozen, take them out of the freezer and thaw them for 30 minutes at room temperature to make them easier to handle.
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2
Clean the crabs thoroughly using a brush of some sort, and gently remove the excess moisture.
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3
Remove the back shell.
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4
Cut off the unnecessary parts such as the tip of the legs and gills with a knife or a pair of scissors and divide into 4 pieces.
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5
Drain in a colander.
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6
Cut the onion, daikon radish, and zucchini into bite-sized pieces.
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7
This is Korean zucchini.
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8
You may use a regular variety, but the taste is quite different.
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9
I recommend using a Korean zucchini if available.
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10
Thinly slice the vegetables.
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11
In a bowl, combine all of the ingredients and knead evenly.
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12
Fill a pot with the water, then add the daikon radish and the seasoning mixture from Step 8 and turn on the heat.
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13
Once it comes to a boil, reduce heat to medium and cook until the daikon radish is tender.
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14
Add the onion and zucchini to the pot and simmer over medium heat for about 10 minutes.
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15
Bring to a boil over high heat, and add the crabs into it one by one.
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16
Simmer for about 10 minutes while removing the fat and scum.
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17
Add the sliced vegetables and the ingredients and bring to a boil.
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18
Season with salt to taste and turn off the heat.
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19
It's done.
