Chilli Snow Crab

Chilli Snow Crab is a bold Korean seafood dish with rich soy flavour and gentle heat. Sweet crab meat sits on kimchi and crisp bean sprouts, while scallops add extra luxury. A thickened Ganjang-Gejang sauce ties everything together.

Prep Time 25

Cook Time 20

Total Time 45

Servings Portions

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.

Equipment

Large wok or frying pan
Steamer or large pot with steaming rack
Medium saucepan
Mixing Bowl
Measuring jug and measuring spoons
Chopping Board
Tongs
Large serving platter
Ladle

Notes

Chef’s Notes:

King crab, brown crab or blue crab can replace snow crab. Adjust steaming time if needed.

Add extra sliced chillies for stronger heat.

Serve the dish in the centre of the table for shared dining.

Steamed jasmine rice pairs well with the rich sauce.

Nutrition