Step 1

Start by thoroughly cleaning half a blue crab under running water. Place the cleaned crab into the inner pot of your rice cooker. Add the finely chopped half onion and all the seasoning ingredients listed below. Mix everything together well.

* Seasoning Ingredients: 2/3 Tbsp doenjang, 2/3 Tbsp gochujang, 0.5 Tbsp gochugaru, 0.5 Tbsp guk-ganjang, 0.5 Tbsp minced garlic, 1 tsp mirin.
* Tip: Adding 1-2 shrimp along with the crab will enhance the broth’s flavor and brininess. You can use a whole crab if you prefer, but half is sufficient for a rich, single-serving broth.

Step 2

Pour 550ml (approximately 2 cups) of water over the crab and seasoning mixture, ensuring all ingredients are submerged.

Step 3

Set your rice cooker to the ‘Reheat’ or ‘Cook’ function and let it run for 9 minutes. This initial cooking time helps to soften the ingredients and begin extracting the crab’s flavor into the broth.

Step 4

After 9 minutes, open the rice cooker. Add the thinly sliced zucchini (1/4 of it). Next, place a block of instant ramen noodles at the bottom of the pot. Gently arrange the crab pieces on top of the noodles, ensuring they are mostly covered by the liquid. Close the lid and set the rice cooker to ‘Reheat’ or ‘Cook’ again for another 9 minutes.
* Tip: Taste the broth during cooking if possible. If you prefer a spicier kick, feel free to add more gochugaru, fresh red chili slices, or even a bit of green chili.

Step 5

Once the cooking cycle is complete, carefully open the rice cooker to reveal your delicious Blue Crab Ramen. The steam might make the broth appear lighter in photos, but it will have a rich, deep color. Taste the broth and if it needs a little more saltiness, add a touch more guk-ganjang to adjust the seasoning.

Step 6

Garnish your flavorful Blue Crab Ramen with the prepared chopped green onions. Enjoy this spicy and refreshing dish! It’s also incredibly delicious when you add leftover rice to the broth.