Kkotge Jjim

About the dish

Kkotge jjim is blue crab steamed under a blanket of spicy seasoning that soaks deep into the flesh. The sweetness of crab at its seasonal peak, mingled with the bold sauce, makes it a true delicacy.

Key ingredient

Blue crab (kkotge) — plentiful essential amino acids stimulate brain activity; strengthens the liver, aids recovery from fatigue and acts as a diuretic, helping with high blood pressure and excess weight while curbing fat buildup and cholesterol. Best in April, mainly from Yeosu.

Ingredients

Blue crabs 800 g (3), beef 100 g, seogi mushrooms (rock tripe) 5 g (5), minari 30 g, eggs 150 g (3), flour 1 Tbsp, shiitake mushrooms 10 g (3), a little salt <Seasoning> soy sauce 2 tsp, sugar 1 tsp, salt 1 tsp, sesame oil 1 tsp

Simple recipe

1. Wash the crabs, open the top shells, remove the gills and scoop out the innards and roe.
2. Finely mince the beef, mix with the crabmeat, flour and beaten egg, and season well.
3. Fill the top shells with the mixture and steam in a steamer.
4. Julienne the shiitake and rock-tripe mushrooms finely (0.2 cm) and stir-fry with a little salt.
5. Blanch the minari, cut into 4 cm lengths and season, then fry the egg into yellow and white sheets and cut into strips (5 x 0.2 x 0.2 cm).
6. Top the steamed crab with the garnishes and serve.

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A Glass · Traditional pairing