Gochujang Crab
The spicy, umami-rich flavors of gochujang blend harmoniously with the tender, sweet meat of the crab, creating a dish that is both bold and comforting.
History and Background
Gochujang, a staple in Korean cuisine, is a red chili paste made from fermented soybeans, rice, and chili peppers. This ingredient has been integral to Korean cooking for centuries, known for its complex flavor profile that combines spicy, sweet, and savory notes. The love for crabs in Korea is evident in many regional dishes, especially those from coastal areas where seafood is a dietary mainstay. Combining gochujang with crab brings together two beloved elements of Korean culinary tradition, offering a taste of the sea with a spicy kick.
Ingredients
- Gochujang
- Crab (approximately 2 medium-sized crabs, cleaned and split into parts)
- Garlic (5 cloves, minced)
- Ginger (2 tablespoons, grated)
- Soy sauce (3 tablespoons)
- Rice vinegar (2 tablespoons)
- Sugar (1 tablespoon)
- Sesame oil (1 tablespoon)
- Green onions (2 stalks, chopped)
- Sesame seeds (for garnish)
- Cooking oil (2 tablespoons)
- Salt (to taste)
Preparation
Step 1: Prepare the Crab
Begin by cleaning the crab. Rinse it thoroughly under cold water and remove the inedible portions such as the gills and the apron. Once cleaned, use a sharp knife or kitchen scissors to split the crab into manageable parts. Sprinkle with a pinch of salt and set aside.
Step 2: Mix the Sauce
In a bowl, combine the gochujang, soy sauce, rice vinegar, sugar, and sesame oil. Stir well until the mixture is homogeneous. This will be your spicy seasoning for the crab.
Step 3: Prepare Aromatics
Mince the garlic and grate the ginger. Chop the green onions, keeping the white and green parts separate.
Cooking Process
- Heat the cooking oil in a large pan over medium heat. Once hot, add the minced garlic and grated ginger. Sauté until fragrant, taking care not to burn the garlic.
- Reduce the heat slightly and add the crab pieces to the pan, stirring well to coat them with the oil and aromatics. Cook for about 4-5 minutes until the crab turns a vivid color.
- Pour in the gochujang sauce mix, stirring to ensure all crab pieces are evenly covered in the sauce. Let it simmer gently for about 10-12 minutes. Use a cooking timer if needed.
- Add the white parts of the green onions into the pan, mix well, and allow to cook for an additional 2 minutes until the onions soften slightly.
- Taste and adjust seasoning with additional salt if necessary. Remove from heat.
Garnishing and Serving
Transfer the cooked crab to a serving platter. Garnish generously with the freshly chopped green onion tops and a sprinkle of sesame seeds. This dish pairs beautifully with steamed white rice or as a standalone centerpiece. Enjoy your Gochujang Crab hot, savoring the interplay of spicy gochujang, sweet crab, and aromatic seasonings.
How to Enjoy Gochujang Crab
Gather around a communal table with family and friends, which is a shared tradition in Korean dining. The joy of communal eating enhances the experience. Don't forget to have plenty of napkins on hand when tackling the succulent, saucy crab. To balance the meal, serve with Korean banchan (side dishes) such as kimchi, pickled radish, or a light vegetable salad. A cold barley tea or soju can add an authentic touch to the meal.