Kkotge tang

Thoroughly clean the Blue crab under cold running water, scrubbing any dirt from the shells. Remove the apron and gills, then cut each Blue crab into halves or quarters, depending on size.

Prepare the broth: In a large pot, combine the Water, Dried anchovies, Dried kelp, and 100g of the Korean radish. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove and discard the Dried anchovies and Dried kelp. Keep the Korean radish in the pot.

While the broth simmers, prepare the remaining vegetables: Slice the remaining 100g of Korean radish thinly. Slice the Onion and Zucchini. Cut the Green onions into 5cm lengths. Trim the base of the Enoki mushrooms and separate them. Trim the stems of the Crown daisy. Slice the Firm tofu into 2cm cubes.