Few seafood dishes capture the drama of Korean cuisine like Chilli Snow Crab. It looks bold, colourful, and exciting before the first bite even begins. Yet the real magic appears when the flavours come together. Sweet crab meat, sharp kimchi, fresh herbs, and a rich soy-based sauce create a perfect balance. Every element adds its own voice to the plate.
Snow crab plays the leading role. Its meat tastes naturally sweet and delicate. Because of this, it pairs well with stronger Korean flavours without losing its identity. The chilli topping brings warmth rather than overwhelming heat. Thin slices of green chillies release a clean, fresh spice that spreads gently across the palate. As a result, diners enjoy flavour first and heat second.
The base of kimchi and bean sprouts gives the dish structure. Kimchi offers tang, garlic notes, and gentle fermentation depth. Meanwhile, bean sprouts add freshness and crunch. Together, they create contrast against the tender crab meat. This contrast makes each mouthful more interesting than the last. Texture becomes just as important as flavour.
Scallops served in their half shells add another layer of luxury. Their mild sweetness complements the crab beautifully. In addition, the shells provide visual drama and help hold the sauce. When the thickened Ganjang-Gejang sauce drizzles across the seafood, it settles into every corner of the dish. This soy-based sauce carries savoury richness with hints of sweetness and aromatics. Because it is slightly thickened, it clings to the crab and scallops rather than running away. Therefore, every bite stays coated in flavour.
Fresh herbs complete the presentation. Korean cuisine often relies on balance, and herbs provide that finishing lift. Bright herbal notes cut through the richness of the sauce and seafood. Consequently, the dish feels vibrant rather than heavy. Diners often notice how clean the flavours taste despite the bold seasoning.
Chilli Snow Crab also reflects the Korean approach to shared dining. It works well as a centrepiece dish. Friends gather around, pick pieces of crab, and scoop up kimchi and sprouts together. This interactive style of eating encourages conversation and slows the meal down. Food becomes an experience rather than simply fuel.
Restaurants often serve the dish during seafood celebrations or seasonal menus. However, it also appears in modern Korean fusion kitchens, where chefs highlight premium ingredients. The visual appeal makes it popular on tasting menus. Guests remember the striking colours, the aroma of soy and chilli, and the satisfying sweetness of fresh crab.
Ultimately, Chilli Snow Crab stands as a perfect example of Korean culinary balance. It blends heat, sweetness, acidity, and umami with confidence. Each component has purpose, and nothing feels unnecessary. When served well, the dish feels luxurious yet comforting at the same time. That rare combination explains why seafood lovers continue to seek it out again and again.
Chilli Snow Crab
Equipment
- Large wok or frying pan
- Steamer or large pot with steaming rack
- Measuring jug and measuring spoons
Ingredients
Seafood:
- 2 large snow crabs cooked cleaned and sectioned
- 8 large scallops on half shells if possible
Base:
- 250 g bean sprouts fresh
- 200 g kimchi roughly chopped
Chilli and Herb Topping:
- 3 medium green chillies thinly sliced
- 2 large spring onions finely sliced
- 1/6 bunch coriander leaves
- 1/6 bunch fresh parsley chopped
Ganjang-Gejang Sauce:
- 120 ml light soy sauce
- 60 ml water
- 2 tbsp rice wine
- 2 tbsp brown sugar
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp sesame oil
- 2 tsp cornflour mixed with the water
- 2 tbsp cold water
Other:
- 1 tbsp vegetable oil
Instructions
- Heat the vegetable oil in a large pan over medium heat.1 tbsp vegetable oil
- Add the bean sprouts and stir-fry for 2 minutes. Keep them crisp.250 g bean sprouts
- Stir in the kimchi and cook for another 2 minutes.200 g kimchi
- Spread the kimchi and sprouts onto a large serving platter.
- Place the crab sections in a steamer. Steam for 5–6 minutes until hot.2 large snow crabs
- Steam the scallops for 3–4 minutes until just cooked.8 large scallops
- Arrange the crab pieces over the kimchi base. Place the scallops around the platter.
- Combine soy sauce, water, rice wine, sugar, garlic and ginger in a saucepan.120 ml light soy sauce, 60 ml water, 2 tbsp rice wine, 2 tbsp brown sugar, 3 cloves garlic, 1 tsp fresh ginger
- Bring the mixture to a gentle simmer. Stir well.
- Add the cornflour slurry and cook until the sauce thickens. Stir constantly.2 tsp cornflour, 2 tbsp cold water
- Remove from the heat and mix in the sesame oil.1 tbsp sesame oil
- Spoon the thickened sauce over the crab and scallops.
- Scatter sliced chillies, spring onions, coriander, and parsley over the top.3 medium green chillies, 2 large spring onions, 1/6 bunch coriander leaves, 1/6 bunch fresh parsley
- Serve immediately while hot.