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Tastes Even Better The Next Day! Kkotge Haejangguk🦀 That Gets Better As You Boil It!

#PaikJongWon #Crab #KkotgeHaejangguk The weather's gotten colder these days, hasn't it? Such weather calls for a nice, hot broth. I couldn't stop thinking of the kkotge haejangguk I had in the Donghae episode of Paik to the Market! Since it's crab season anyway, I'll give you a recipe for kkotge haejangguk! By the way, it tastes better the next day, so leave a bit behind and try it with rice later! Have a nice meal today as well! [Kkotge Haejangguk] Water 10 cups (about 2L) Frozen crab 2 pieces (800~900g) 1/10 radish (240g) Doenjang 3 spoonfuls (135g) 1/2 onion (100g) 1/3 summer squash (100g) 1 Green onion (85g) 3 Cheongyang peppers (30g) Minced garlic 1 tbsp (20g) Coarse red chili pepper powder 1 tbsp (10g) [Instructions] *How to clean the crab 1. Remove the flap. 2. Grab the body and tear off the shell and then remove the gastric mill, mouth and other parts. *Make sure the innards don't fall off during this step. 3. Remove the gill then cleanse the crab under running water. 4. Cut the crab into 4 pieces. *Kkotge Haejangguk 1. Cut the radish to be 2.5cm wide and 0.5cm thick. 2. Cut the onion to be 1cm thick. 3. Cut the summer squash in half then into 0.5cm pieces. 4. Cut the green onion in half then into 4cm pieces. Diagonally cut the cheongyang pepper to 0.5cm pieces. 5. Put the radish, onion, water and doenjang into a deep pot and boil at high heat. *You can decrease the amount of doenjang and season with soup soy sauce or salt instead. *If you have rice water, you can use that instead of just water. 6. Once it starts boiling, taste then add coarse red chili pepper powder and minced garlic, turn down to mid-heat then boil for 10 minutes. *After you taste test, you can add more doenjang to your taste. *Those who want to add MSG may do so. Recommend 1/5 tbsp. 7. Once the broth tastes like the vegetables, add the crabs and crab shells then boil. 8. Once the crabs turn red, add the summer squash, green pepper and cheongyang peppers. Boil for about 5 minutes until the summer squash turns soft. 9. Transfer kkotge haejangguk to a bowl and enjoy.

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