Edited by Joung Haseung

Recipe and photos = World Institute of Kimchi 

Crab meat soup is a dish thickened with starch and mostly found at Chinese restaurants. 

Most versions of the soup mainly use crab meat and egg whites to produce a smooth and clean taste. But kimchi crab meat soup, the topic of today's recipe, is crunchy and spicy because it includes baechu and pa kimchi. 

This soup is great for breakfast because it's quick and easy to make and also offers relief from a hangover. 

Ingredients:

20 g of baechu kimchi (fermented stem), 10 g of pa (green onion) kimchi (fermented white part), 5 g of chili bean sauce, 60 g of crab meat, 5 ml of cooking alcohol, 10 ml of vegetable oil, 150 ml of chicken stock, 10 g of large green onions, 5 g of kimchi condiment, 10 g of chives, 5 g of ginger, 5 g of garlic, 30 g of starch powder, 20 ml of water and a bit of salt. 

Directions:

1. Julienne 10 g of pa kimchi and 20 g of baechu kimchi. 

2. Make kimchi chili bean sauce 

Mix 5 g of kimchi condiment with 5 g of chili bean sauce. 

3. Hand rip crab meat 

Hand rip 60 g of crab meat.  

4. Make green onion oil 

Grease a frying pan with 10 ml of vegetable oil and put it on high heat. Add and stir-fry 10 g of large green onions until they get slightly burnt. Remove them and add 5 ml of cooking alcohol and let it simmer over low heat. 

5. Stir-fry ingredients

Add the kimchi chili bean sauce and stir-fry. Then add the precut kimchi from Step 1 and stir-fry for five minutes. 

6. Add and cook chicken stock and crab meat

Add 150 ml of chicken stock and crab meat and let it simmer. Remove any froth from the soup with a spoon. 

7. Adjust starch concentration

Season with salt and adjust the concentration of the soup by adding the desired amount of starch. 

8. Add chives and serve 

Place the soup into a bowl and garnish with 10 g of chives.