Ingredients

• 4 blue crabs (1 kg)
• 10 cups water (2.5 L)
• 200 g radish
• 1 stalk green onion
• 2 green chili peppers
• 12 clams
• salted water (1 tablespoon salt, 1 cup water)
• 60 g crown daisy
• a little salt
• 2 tablespoons Korean chili powder
• 1 tablespoon gochujang
• 1 tablespoon doenjang
• 1/2 cup water
• 2 tablespoons rice wine
• 1 tablespoon minced garlic
• 1 teaspoon ginger juice
• a little salt

Instructions

1. Scrub the crabs thoroughly with a brush. Remove the shell, discard the gills, and cut the body into 4 pieces.
2. Soak the clams in salted water in the refrigerator for 30 minutes to purge sand, then rinse well. Put the clams in a pot, add 10 cups cold water, and boil until the shells open. Remove the clams and keep the broth.
3. Cut the radish into 4 x 3 x 0.5 cm pieces.
4. Slice the green chili peppers and green onion diagonally, and cut the crown daisy into short lengths.
5. Mix the Korean chili powder with the remaining seasoning ingredients to make the seasoning paste.
6. Add the seasoning paste to the clam broth and bring it to a boil. Add the radish and simmer, then add the crab and boil over medium heat for about 20 minutes.
7. Add the sliced chili peppers, green onion, crown daisy, and reserved clams, then boil for about 5 more minutes. Season with salt and serve.