Korean Chili Crab (kkotgge Jjim)

Ingredients

• 3-4 fresh blue crabs (or flower crabs, preferably female crabs)
• 1 each fresh red and green chili (optional)
• 1 1/4 cup water
• 4 dried large anchovies
• 1/2 tsp Korean soybean paste (doenjang)
• 1 1/2 tbsp Korean chili paste (gochujang)
• 1 tbsp Korean chili flakes (gochugaru)
• 3 tbsp soy sauce
• 1 tbsp Korean soup soy sauce (gukganjang)
• 1 tbsp sweet rice wine (mirim)
• 1 garlic cloves (finely minced)
• 1/2 tsp fresh ginger (grated)
• pinches pepper

Instructions

1. 1

   To clean the crabs, scrub the crabs with a brush and rise well. Cut off the 4 sets of swimming legs near the first joint. Keep the claws!

2. 2

   Open up the back tab toward the front and separate from the crab. You might see some golden yolk-like eggs inside. Transfer the eggs in the top shell which has been separated from the crab. Remove the grey gills and clean and rinse the crabs thoroughly.

3. 3

   Meanwhile in a shallow pot, combine water, anchovies and soybean paste. Bring to boil and simmer for 5 minutes. Remove the anchovies and drain the stock to a small mixing bowl.

4. 4

   Add all the sauce ingredients to the anchovy stock in a small bowl, mix well.

5. 5

   Place crabs and the top shells with reserved eggs in the pot and drizzle the sauce evenly all over.

6. 6

   Bring to boil, cover and simmer for 5-7 minutes. Shake the pot once or twice during cooking.

7. 7

   To serve, mix some cooked rice with the sauce and place in the shell to present the dish. Or drizzle the sauce over rice to serve with the crabs. Enjoy!