Korean Chili Crab (kkotgge Jjim)
This finger-licking delicious Korean style chili crab recipe is made with fresh crabs, Korean chili flakes and Korean soybean paste.
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3-4 fresh blue crabs (or flower crabs, preferably female crabs)
- 1 each fresh red and green chili (optional)
- 1 1/4 cup water
- 4 dried large anchovies
- 1/2 tsp Korean soybean paste (doenjang)
- 1 1/2 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili flakes (gochugaru)
- 3 tbsp soy sauce
- 1 tbsp Korean soup soy sauce (gukganjang)
- 1 tbsp sweet rice wine (mirim)
- 1 garlic cloves (finely minced)
- 1/2 tsp fresh ginger (grated)
- pinches pepper
Instructions
- 1
To clean the crabs, scrub the crabs with a brush and rise well. Cut off the 4 sets of swimming legs near the first joint. Keep the claws!
- 2
Open up the back tab toward the front and separate from the crab. You might see some golden yolk-like eggs inside. Transfer the eggs in the top shell which has been separated from the crab. Remove the grey gills and clean and rinse the crabs thoroughly.
- 3
Meanwhile in a shallow pot, combine water, anchovies and soybean paste. Bring to boil and simmer for 5 minutes. Remove the anchovies and drain the stock to a small mixing bowl.
- 4
Add all the sauce ingredients to the anchovy stock in a small bowl, mix well.
- 5
Place crabs and the top shells with reserved eggs in the pot and drizzle the sauce evenly all over.
- 6
Bring to boil, cover and simmer for 5-7 minutes. Shake the pot once or twice during cooking.
- 7
To serve, mix some cooked rice with the sauce and place in the shell to present the dish. Or drizzle the sauce over rice to serve with the crabs. Enjoy!