How to Make Korean Style Crab Soup Asian Cooking Recipe Cuisine

Recipe Makes for 4 Servings:

6 blue or rock crabs

2 tablespoons dark miso

2 tablespoons light miso

2 tablespoons minced garlic

1 tablespoon go chu jang or 1 tablespoon hoisin sauce mixed with 
1 teaspoon Tabasco or other hot sauce

About 4 cups cooked short-grain white rice 

Directions:

If you must clean the crabs yourself, bring a large pot of water to a boil. Plunge the crabs in and cook for just a minute. Drain in a colander and rinse under cold water. 

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 crab's bottom, then remove the upper shell entirely (save any innards attached to it). 

On each side of the crab you will find the gills—spongy and off-white—remove and discard. Now cut the crab into quarters. To make eating easier, use the back of your knife to crack the claws.
In a saucepan, whisk the next 4 ingredients with 1 quart water; bring to a boil, stirring. 

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.

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. Eat the rice.