Ge-gukji recipe - ingredients, nutrition and when to eat it
This Chungcheong-style winter soup is made by simmering blue crab, napa cabbage, and aged kimchi together in one pot.
This Chungcheong-style winter soup is made by simmering blue crab, napa cabbage, and aged kimchi together in one pot. The crab’s gentle sweetness blends with the kimchi’s spicy kick and the cabbage’s savory flavor, making it perfect for lunch or dinner on a chilly day.
Seafood · 35 minutes to cook
Nutrition (per 756g serving): 175.7 kcal · protein 21.9g · carbohydrate 18g · fat 1.8g · sodium 1239.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the blue crab after the broth comes to a boil so the meat doesn’t become overly tough.
Tips: If the aged kimchi is very sour, add only a spoonful of kimchi brine, then adjust with fish sauce little by little at the end.
Tips: Lightly cut the crab shells with kitchen scissors before adding them so their sweetness infuses the broth more easily.
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Ingredients (1 serving)
- Blue crab — 0.5 pc
- Napa cabbage — 100 g
- Aged kimchi — 80 g
- Korean radish — 60 g
- Onion — 30 g
- Garlic — 2 pc
- Green onion — 15 g
- Korean chili flakes — 1 tsp
- Fish sauce — 0.5 Tbsp
- Water — 350 ml