Korean Blue Crab Soy Stir-Fry
Kkotge ganjang bokkeum is a Korean blue crab stir-fry where halved crabs are lightly dusted with flour, pan-seared until the shells turn red, then braised briefly under a lid in a sauce of soy sauce, sugar, garlic, ginger, and gochugaru. The flour coating seals in moisture and helps the sweet-salty sauce cling to the shell surface, leaving a sticky glaze meant to be eaten with your hands. Ginger neutralizes any fishiness, while scallion and sesame oil contribute the final aromatic layer. Using live crabs and cooking them immediately ensures the meat stays firm and sweet.
Adjust Servings
Instructions
- 1
Clean and halve the crabs.
- 2
Dust with flour and pan-fry until shells turn red.
- 3
Add sauce of soy sauce, sugar, garlic, ginger, chili.
- 4
Cover and simmer 5 minutes, add green onion and sesame oil.
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Nutrition (per serving)
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