Kkotge Muchim

About the dish

Blue crab, caught in abundance along the west coast, has been prized in the Korean kitchen since long ago. It is traditionally enjoyed tossed in a spicy seasoning or preserved in soy sauce.

Key ingredient

Blue crab (kkotge) — abundant essential amino acids stimulate the brain, fortify the liver and speed recovery from fatigue; it aids those with high blood pressure, curbs fat buildup and is traditionally believed to help maintain healthy cholesterol levels. In season in April, mainly from Yeosu.

Ingredients

Blue crab 1kg (4 crabs), onion 80g (1/2), scallion 35g (1 stalk), salt 10g (1/2 Tbsp) <Sauce> soy sauce 4 Tbsp, sugar 1 Tbsp, gochugaru 8 Tbsp, julienned ginger 3 Tbsp, julienned garlic 3 Tbsp, starch syrup 3 Tbsp, whole sesame seeds, sesame oil, a little reserved crab liquid

Simple recipe

1. Remove the tips of the claws and legs, then pound the hard shells with a mallet or score them lengthwise.
2. Cut each crab, legs still attached, into four to six pieces if large or in half if small.
3. Sprinkle with salt, rest in a cool place for about 3 hours, then drain in a sieve, saving the liquid that collects for the sauce.
4. Julienne the onion and scallion finely.
5. Combine the sauce ingredients in a bowl and stir in the reserved crab liquid.
6. Add the crab, onion and scallion and toss evenly, using two rubber spatulas instead of your hands so the moisture on them does not dull the crab's freshness.
7. Eat it fresh if you like, but let it rest a day for even better flavor.

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A Glass · Traditional pairing