Korean Kkotge Gochujang Gui (Spicy Grilled Crab)
Quick answer
- Total time
- 37 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Gochujang paste goes onto the cut faces of the crab and into the gaps in the shell, and it rests 15 minutes at room temperature.
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It grills shell side down over medium heat first; after the turn, more paste is brushed on the cut side and runs down into the shell over the meat. Whatever collects inside the shell ends up as a dip for the meat.
Ingredients
Instructions
- 1
Scrub 500 g cleaned blue crab well around the shell and leg joints, then cut it in half.
Pat the surfaces dry so the thick sauce can cling instead of sliding off during grilling.
- 2
Mix 1.5 tablespoons gochujang with 1 tablespoon each gochugaru, soy sauce, oligosaccharide syrup, and minced garlic.
Stir until the paste looks glossy and thick, with no dry chile powder remaining.
- 3
Spread the sauce thoroughly over the cut sides and into the shell openings.
Let the crab marinate for 15 minutes at room temperature so the seasoning reaches the exposed meat without drawing out too much moisture.
- 4
Preheat the grill over medium heat, then place the crab shell side down for 4 minutes.
If the sauce darkens too quickly or smells scorched, lower the heat slightly before the sugars burn.
- 5
Turn the crab with tongs and brush the remaining sauce onto the cut surfaces.
Grill for 5-6 minutes more, until the meat looks opaque and moist and the glaze is dark red, not blackened.
- 6
Turn off the heat and finish with 1 teaspoon sesame oil and 1 teaspoon sesame seeds.
Serve immediately while hot, spooning or dipping into the sauce collected inside the shell cavities.
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