Korean
Korean - Soups and Stews
Kkotge Tang
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 3 blue crabs, cleaned and quartered
- • 4 cups anchovy-kelp broth
- • 2 tbsp gochujang and 1 tbsp gochugaru
- • 4 cloves garlic and 1 tsp ginger, minced
- • 1/2 courgette and 1/2 onion, sliced
- • 100g mung bean sprouts
- • 2 spring onions, cut into lengths
Preparation Steps
1
Phase 1
Bring the broth to a boil and whisk in the gochujang, gochugaru, garlic, and ginger.
2
Phase 2
Add the onion, courgette, and mung bean sprouts and simmer 5 minutes.
3
Phase 3
Add the crab pieces and simmer 10 minutes over medium heat until the shells turn bright orange.
4
Phase 4
Ladle over the vegetables, top with spring onions, and serve hot with rice.