Spicy Korean Crab (Kkotkgae Maun Bokkeum)
꽃게 매운 뽂음
This Korean crab recipe traditionally calls for flower crab, or 꽃게 (Kkotkgae), which can be hard to find depending on where you are. In the Pacific Northwest, Dungeness crab is very popular, so I made this recipe using dungeness crab.
- 3 live crabs (about 5 lb)
- corn/potato starch about 1/3 cup
- vegetable oil ½ cup
- 1 small round onion, chopped
- 4-5 pieces garlic, minced
- 2-3 slices of ginger, minced
- 2-3 dried hot pepper, cut
- 3 tbsp gochujang (Korean hot pepper paste)
- 3 tbsp soy sauce
- 1 tbsp chamgirum (sesame oil)
- 2 tbsp sugar
- 1 tbsp gochugaru (Korean hot pepper powder)
- 1 cup water
- 2-3 tbsp starch water (optional)
- 2 green onion
- When you buy live crab, it’s very hard to cut them open. Ask your seafood salesman to cut in open into 4 parts, and to cut the main shell into two parts. You'll need to bring the pieces home in a small cooler, or in a plastic bag covered with ice.
- Wash the crabs carefully with a small brush scrubbing outside of the crabs and legs, but don’t touch the inside. Cut off the sharp pointy edges of the legs and give a couple of cracks using the crab cracker. Lightly dust off with the corn starch, set aside.
- In a large pot, add vegetables and heat it up and fry the crab pieces to the point it’s almost cooked. Set aside.
- Using the same pot, add chopped onion, minced garlic, minced ginger and dry hot pepper cut into small pieces. Stir around for a few minutes and add gochujang, soy sauce, chamgirum, gochugaru, sugar and water. Bring to a boil and add the fried crab pieces. Make sure all crab pieces are well coated with the sauce. Cover and and cook on medium heat for about 7-8 minutes. If the sauce is too watery, you can add starch water (2 tsp corn starch mixed with 1 tbsp water) at this point and chamgirum (sesame oil). Garnish with cut green onion.
Serving Size: 4-6
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Preparation Time: 30 minutes