Blue Crab and Clam Stew

Ingredients

Blue Crab 8.2g, Clam 4g, Korean Radish 11.3g, Peeled Onion 5g, Zucchini 9.2g, Headless Bean Sprouts 5.3g, Broth Anchovy 1.3g, Dried Kelp 0.3g, Peeled Green Onion 2g, Soup Soy Sauce 1.4g, Chili Powder 0.6g, Doenjang (Soybean Paste) 0.5g, Gochujang (Red Chili Paste) 0.6g, Water 300ml

Instructions

1. 1

   Make the broth with broth anchovy and dried kelp.

   
2. 2

   Clean the blue crab into bite-size pieces, and purge the clam of grit.

   
3. 3

   Slice the radish thin, cube the onion, cut the zucchini into half-moon shapes, and cut the green onion diagonally.

   
4. 4

   Trim the heads and tails of the bean sprouts.

   
5. 5

   Add radish, blue crab, and clam to the broth and bring to a boil.

   
6. 6

   Add bean sprouts, onion, zucchini, and green onion and boil, seasoning to finish.