●KIMCHI AND CRAB CASSEROLE-----Kimuchi Kani Nabe
＜Ingredients(for four)＞
1kg crab
4 clams
300g Chinese cabbage leave kimchi (including the juice)
bean sprouts
spring onion
leek
1 piece of sea kelp
kochujan (Chinese spicy miso paste)
1)Cut the Chinese cabbage into bite size pieces. Take the long "whiskers"
or the roots off of bean sprouts, wash, and remove excess water.
Cut the spring onion and the leek into 5cm long pieces.
2)Prepare a large pan or earthenware with water and fill it with water.
Place it over medium heat after adding the sea kelp. Right before the
water comes to a boil, remove the kelp and add instead with some crab,
clam and vegetables. Later, add the kimchi and the kochujan to adjust
the flavor.
3)Bring the pot to the dinner table and eat out of a boiling pot while the
food is hot.