Chungcheong-do Gejang Guk

In a large pot, combine Water, Dried anchovies, and Dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes to create a rich broth. Remove and discard the Dried anchovies and Dried kelp.

While the broth simmers, prepare the Blue crab. Thoroughly clean the Blue crab under cold running water. Separate the body from the shell. Carefully scoop out all the rich crab paste (innards) from the shell and body into a separate bowl. Cut the Blue crab bodies into 2-4 pieces, depending on size, and set aside.

Prepare the vegetables: Slice the Korean radish thinly into half-moon shapes. Slice the Zucchini into similar half-moon shapes. Mince the Garlic and Ginger finely. Slice the Green onion diagonally into 3cm pieces. Slice the Cheongyang chili pepper thinly.