Korean Spicy Crab Recipes

SPICY KOREAN RIBS

Spicy Korean Ribs image

These spicy Korean ribs are a family favorite recipe, picked it from the local paper. Best if left in the fridge overnight, the flavors are a lot stronger. The more sauce, the better! Serve with Asian sesame coleslaw.

Provided by NickD

Categories World Cuisine Recipes Asian Korean

Time 7h32m

Yield 8

Number Of Ingredients 13

Ingredients

4 racks baby back pork ribs
salt and ground black pepper to taste
1 small onion, sliced
1 cup kochujang (Korean hot sauce)
¼ cup white vinegar
¼ cup minced garlic
3 tablespoons sesame oil
2 tablespoons soy sauce
1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
1 (12 fluid ounce) bottle pilsner-style lager
1 ½ teaspoons toasted white sesame seeds
1 ½ teaspoons toasted black sesame seeds

Steps:

Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
Preheat the oven to 325 degrees F (165 degrees C).
Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

Nutrition Facts : Calories 644.5 calories, Carbohydrate 6.9 g, Cholesterol 175.5 mg, Fat 49.7 g, Fiber 1 g, Protein 37 g, SaturatedFat 17.1 g, Sodium 1668.2 mg, Sugar 0.6 g

KOREAN SPICY CRAB

Korean Spicy Crab image

Make and share this Korean Spicy Crab recipe from Food.com.

Provided by Heystopthatnow

Categories Crab

Time 3h45m

Yield 1 serving bowl, 10 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs swimming crab
3 jalapenos
2 inches piece gingerroot
1 onion
2 tablespoons salt
1 tablespoon ground pepper
1/4 cup red pepper flakes
1/3-1/2 cup sugar
1/2 cup soy sauce
1/4 cup vinegar
2 tablespoons minced garlic

Steps:

Clean crab and drain excess water.
Slice Jalapeños, ginger and onion, into long pieces.
In a bowl, combine the sliced vegetables and the rest of the ingredients (except for the crab), and mix.
When the sauce is ready, and add crab pieces into it. combine.
Store it in a container. If you plan on eating it the day you make it, once you finish making it, leave it on the counter for about 30 minutes before covering it and putting it in the fridge. Let it marinate for at least 3 hours.
If you do not plan on eating it soon, store it in a container and immediately place it in the refrigerator.

Nutrition Facts : Calories 251.5, Fat 8, SaturatedFat 1.5, Cholesterol 70.8, Sodium 2478.5, Carbohydrate 32.5, Fiber 11.5, Sugar 11.7, Protein 23

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