Spicy Crab Casserole (Kkotge Beombeok)
A High-Protein, Low-Fat Dish to Boost Stamina: Kkotge Beombeok
Kkotge Beombeok: a dish rich in protein and low in fat, designed to boost your stamina. This flavorful crab casserole is perfect for a nutritious and energizing meal.
Main Ingredients- 3 Blue Crabs (Autumn male crabs are recommended for their plump meat)
- 1 handful of Korean water parsley (minari)
- 1 Onion
- 2 Korean green chilies (cheongyang peppers)
- 1 Red chili
- ½ stalk Green onion
- 1 handful Bean sprouts
Cooking Instructions
Step 1
First, it’s crucial to properly clean the fresh crabs. Use a soft brush to scrub the crab’s surface. Open the belly flap and meticulously remove any grit or internal matter. Rinse thoroughly with clean water multiple times.
Step 2
For this dish, cut the cleaned crabs into 2-3 pieces through the middle. This makes it easier for the seasoning to penetrate and for you to enjoy the crab meat.
Step 3
Next, prepare the vegetables. Wash the Korean water parsley and cut it into 3-4 cm lengths. Thickly slice the onion. Slice the green and red chilies diagonally, and halve the green onion lengthwise before cutting into large pieces. Wash the bean sprouts. Briefly blanch them in boiling water, then rinse under cold water and drain completely. In a separate bowl, mix 5 Tbsp cornstarch with 10 Tbsp water until smooth to create a cornstarch slurry. This will be used to thicken the casserole later.
Step 4
Place the prepared crab pieces in a pot. Add enough water to generously cover the crabs. Stir in 1 Tbsp of soybean paste. This paste helps to eliminate any fishy odor from the crab and adds a rich, savory depth to the broth.
Step 5
Once the crabs begin to cook, mix all the seasoning ingredients together in a bowl. Combine 3 Tbsp gochugaru, 2 Tbsp gochujang, 1 Tbsp minced garlic, ½ Tbsp grated ginger, 2 Tbsp soup soy sauce, 1 Tbsp brewed soy sauce, ½ Tbsp salt, and 3 Tbsp mirin. Stir well to create the flavorful seasoning paste.
Step 6
Add the prepared seasoning paste to the pot with the simmering crabs and stir to combine. Then, add the sliced green chilies, red chilies, and onion. Bring to a vigorous boil over high heat, allowing the vegetables’ flavors to infuse into the broth.
Step 7
Once the casserole is boiling again, add the blanched bean sprouts and simmer for a short while. When the bean sprouts are slightly cooked, gradually pour in the cornstarch slurry while stirring continuously, until the casserole reaches your desired thickness. Be careful not to add too much slurry at once, as it can make the dish taste pasty; adjust the consistency as needed.
Step 8
Finally, add the Korean water parsley and cook just until it wilts slightly. Right before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle a pinch of black pepper for added aroma. Adjust the final seasoning with salt if necessary.
Step 9
Serve this delicious Kkotge Beombeok generously over warm rice! The fresh crab flavor, spicy seasoning, and crisp vegetables create an unforgettable taste experience. Enjoy a delightful taste of the sea right in your own home!
