Spicy and Refreshing Snow Crab Soup (Hongge-tang)
A Seasonal Delicacy: Snow Crab Soup, More Affordable and Delicious Than King Crab!
Hongge, also known as snow crab, is rich in protein and essential amino acids while being low in fat, making it an excellent choice for growing teenagers, those recovering from illness, and for anyone on a diet. Enjoy this flavorful and nutritious seasonal specialty.
Main Ingredients
- 2 fresh snow crabs (Hongge)
- 200g radish (for a refreshing taste)
- 275g firm tofu (1 block)
- 4 stalks scallions
- 2 Korean green chili peppers (Cheongyang peppers)
- 1200ml water (about 6 cups)
- Salt to taste
Seasoning Paste Ingredients
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 1/8 tsp black pepper
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 1/8 tsp black pepper
Cooking Instructions
Step 1
First, let’s prepare the seasoning paste, which is the secret to a delicious Hongge-tang. In a small bowl, combine the gochugaru, minced garlic, cooking wine, and black pepper. Mix them well to create a flavorful paste. (Tip: Adding a small amount of soybean paste can enhance the savory depth and help eliminate any fishy odors from the crab. However, with very fresh snow crabs, omitting it allows the clean, spicy flavor to shine beautifully.)
Step 2
Next, prepare the vegetables and tofu that will add a refreshing touch to the soup. Cut the radish into large, bite-sized pieces. This ensures it doesn’t break down too much during cooking and infuses the broth with its crisp, refreshing flavor. Slice the scallions into 3-4 cm lengths. Thinly slice the green chili peppers diagonally for a touch of heat. Cut the tofu into similarly generous, large cubes.
Step 3
Now, let’s clean the fresh snow crabs thoroughly. Gently scrub the outside of the crabs under running water with a brush. Carefully detach all the legs. Pry open the carapace (the top shell) and separate it from the body. Inside the body cavity, you’ll find a sandy sac near the mouth; use scissors to carefully remove this part. This step is crucial for a clear and clean-tasting broth.
Step 4
In a large, deep pot, pour in 1200ml of water and add the large chunks of radish. Bring this to a boil over high heat. (Pro Tip: If you’ve previously steamed or boiled crabs, using that flavorful broth as your base will result in an even richer and more intense snow crab soup. Don’t discard it – utilize it for maximum flavor!)
Step 5
Once the water is boiling, stir in the prepared seasoning paste, allowing it to dissolve and meld with the broth. Let it simmer until the minced garlic is cooked through and no longer floats on the surface, integrating smoothly into the soup. Skim off any foam or impurities that rise to the surface during simmering; this will ensure a crystal-clear broth.
Step 6
When the radish becomes somewhat translucent and is about halfway cooked, carefully add the cleaned snow crabs to the pot. As the crabs cook in the hot broth, they will turn a vibrant, appealing orange hue. Cover the pot and let it simmer for about 5 minutes.
Step 7
Once the snow crabs are fully cooked and have taken on a deep orange color, it’s time to season the soup. Gradually add salt to taste, adjusting until the flavor is just right. Finally, gently add the cubed tofu, diagonally sliced green chili peppers, and the long pieces of scallion to the pot. Be careful not to break the tofu as you add it.
Step 8
With all the ingredients in the pot, ladle some of the hot broth over the tofu, scallions, and chili peppers. Let it simmer briefly. This gentle simmering allows the ingredients to absorb the flavorful broth, enhancing their taste and ensuring everything is perfectly warmed through. Once it’s bubbling nicely, turn off the heat and serve your delicious, comforting Hongge-tang hot. It’s the perfect companion to a bowl of rice!
