Jeolla-do Kkotge Tang

Clean the blue crab thoroughly under cold running water. Remove the apron, gills, and mouthpart. Cut each blue crab into 2-4 pieces, depending on size. Set aside.

In a large pot, combine water, dried anchovies, and dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove and discard the dried anchovies and dried kelp to obtain a clear broth.

While the broth simmers, prepare the vegetables. Slice the Korean radish thinly. Slice the onion into thick strips. Slice the zucchini into half-moon shapes. Trim the roots of the enoki mushrooms. Cut the crown daisy into 5cm lengths. Slice the firm tofu into 2cm thick rectangles. Slice the cheongyang gochu and green onion diagonally.