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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 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: Korean

Ingredients

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

    Cup of Yum
  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!

Nutrition Information

Serving 1g

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1g

* Percent Daily Values are based on a 2,000 calorie diet.