Crab Soup, Korean Style

1. 1

   If you must clean the crabs yourself, bring a large pot of water to a boil.

2. 2

   Plunge the crabs in and cook for just a minute.

3. 3

   Drain in a colander and rinse under cold water.

4. 4

   Working over a bowl (and saving any liquids or soft parts of the crab that come out during cleaning), break off the apron, the triangle of shell on the crabs bottom, then remove the upper shell entirely (save any innards attached to it).

5. 5

   On each side of the crab you will find the gillsspongy and off-whiteremove and discard.

6. 6

   Now cut the crab into quarters.

7. 7

   To make eating easier, use the back of your knife to crack the claws.

8. 8

   In a saucepan, whisk the next 4 ingredients with 1 quart water; bring to a boil, stirring.

9. 9

   Add the crabs, cover, and cook at a steady boil for about 20 minutes; during the last 5 minutes of cooking, add any parts of the crab you reserved during cleaning.

10. 10

    Serve the broth with a few pieces of crab in it; when people have eaten the crabs, clean up the shells and add the rice to the broth.

11. 11

    Eat the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.