Korean · Dinner
Korean Rice with Spicy Marinated Crab
Steamed short-grain rice topped with raw blue crab marinated in gochugaru, soy sauce, garlic and sesame oil, a Korean banchan-style preparation called gejang built on chilled crab rather than cooked meat. Sharp, funky, garlicky and cold against warm rice, finished with scallion, sesame seeds and nori.
$8
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
410Calories
35.3gProtein
12.2gFat
48.6gCarbs
6.8gSugar
2.1gFiber
1780mgSodium
127mgChol
2.1gSat Fat
625mgPotassium
132mgCalcium
2.9mgIron
7.8mcgVitamin B12
4.5mgVitamin C
gluten-free-adaptable
low-calorie
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Rinse crab and claws under cold water, pat dry, and crack shell lightly so marinade penetrates.
2
Build
Whisk gochugaru, soy sauce, sesame oil, minced garlic, grated ginger, sugar and rice vinegar into smooth paste.
3
Marinate
Toss crab in paste until coated, cover and chill 4 hours until crab firms and turns deep red throughout.
4
Plate
Spoon warm rice into bowl, arrange chilled marinated crab on top, scatter scallion, sesame seeds and nori over, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, roughly 3 small cleaned crab bodies and claws crab
- 1 1/2 cup280g white rice
- 2 tbsp2 tbsp gochugaru
- 3 tbsp3 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 11 sheet nori
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp rice vinegar
