If the crabs are frozen, take them out of the freezer and thaw them for 30 minutes at room temperature to make them easier to handle.
Clean the crabs thoroughly using a brush of some sort, and gently remove the excess moisture.
Remove the back shell. Cut off the unnecessary parts such as the tip of the legs and gills with a knife or a pair of scissors and divide into 4 pieces.
Drain in a colander.
Cut the onion, daikon radish, and zucchini into bite-sized pieces.
This is Korean zucchini. You may use a regular variety, but the taste is quite different. I recommend using a Korean zucchini if available.
Thinly slice the ◆ vegetables.
In a bowl, combine all of the ★ ingredients and knead evenly.
Fill a pot with the water, then add the daikon radish and the seasoning mixture from Step 8 and turn on the heat. Once it comes to a boil, reduce heat to medium and cook until the daikon radish is tender.
Add the onion and zucchini to the pot and simmer over medium heat for about 10 minutes. Bring to a boil over high heat, and add the crabs into it one by one.
Simmer for about 10 minutes while removing the fat and scum.
Add the sliced vegetables and the ◎ ingredients and bring to a boil. Season with salt to taste and turn off the heat.
Story Behind this Recipe
I bought some frozen crabs to make gejang (Korean salted fermented seafood) with them, but they didn't taste good enough, so I transformed them into a delicious jjigae instead.
When you add the crabs to the pot, make sure to keep the soup boiling! The fresh chili peppers eliminate the crab smell and give the soup a sharp taste.