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Korean Chili Crab (kkotgge Jjim)

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This finger-licking delicious Korean style chili crab recipe is made with fresh crabs, Korean chili flakes and Korean soybean paste.
Cuisine Korean
Diet Low Lactose
Keyword chili crab, crab, kkotgae jjim, Koran soybean paste, Korean chili crab, Korean chili flakes, seafood, spicy crab
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Author Holly Ford

Ingredients

  • 3-4 fresh blue crabs or flower crabs, preferably female crabs
  • 1 each fresh red and green chili optional

For the sauce:

Instructions

  • 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!
  • 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.
  • 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.
  • Add all the sauce ingredients to the anchovy stock in a small bowl, mix well.
  • Place crabs and the top shells with reserved eggs in the pot and drizzle the sauce evenly all over.
  • Bring to boil, cover and simmer for 5-7 minutes. Shake the pot once or twice during cooking.
  • 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!

Nutrition

Serving: 1g