Kkotgejjige and Siksa: Blue Crab Soup, Zucchini, Green Chili Peppers, and Soybean Paste, Steamed Rice, and Side Dishes

Adapted by StarChefs.com
November 2010
Yield: 4 Servings


Blue Crab Broth
2 blue crabs
100 grams white radish
Spring onions
Rice ginger
½ boiling onions
12 cups water
Soup Garnish
200 grams tofu
1 zucchini
50 grams green oyster mushrooms, washed
½ red chili
½ spring chili
1 onion
To Assemble and Serve
1½ teaspoons red pepper paste
1½ tablespoons soybean paste
chopped garlic
Ground pepper
Steamed rice


For the Blue Crab Broth:

Rinse the crabs and cut each in half. Wash the crabs thoroughly. Cut each half crab in half again. Rake the flesh out of the crab and set the flesh aside in the refrigerator. Simmer the white radish, crab legs, crab shells, spring onions, ginger, rice wine, and onion in the boiling water to prepare the stock.
For the Soup Garnish:

Cut the tofu into 2-centimeter by 2-centimeter squares. Sprinkle the tofu with salt. Cut the zucchini into 3-inch slices. Slice the green and red chilies and spring onions diagonally. Put the blue crab broth and zucchini in a medium pot and bring them to a boil. When the zucchini is almost cooked, add the mushrooms, spring onions, red chilies, green chilies, and blue crab flesh.
To Assemble and Serve:

Spoon the soup into a serving bowl and season it with the red pepper paste, soybean paste, chopped garlic, and ground pepper. Add a side of steamed rice.