Crab Soup, Korean Style

This is just about the best crab soup I have ever tasted, and it’s also the easiest. (One of the messiest, too; you must eat the crab with your hands.)

At its base is miso, combined with go chu jang, a red pepper paste mixed with beans, kind of a spicy version of hoisin sauce. If you live anywhere near a Korean market, you’ll find it; if not, use hoisin mixed with Tabasco.

Buy the crabs live and have them cleaned and chopped up by the fishmonger. Or follow the directions for