Main ingredients 🥩
crabgingergreen onionpotato starchsoy sauce
Hwang Jin-sun's Green Onion Kkotge Bokkeum
A sweet and aromatic crab dish made by first infusing oil with thinly sliced ginger and green onions, then braising crispy crabs in a soy sauce-based reduction.
🙋 Recommended for
- ⭐ Those who want a savory crab dish where the fragrant aroma of green onion and ginger fills their mouth
- ⭐ Those who want to create a clean yet deep flavor using only soy sauce and salt, without complex seasonings
- ⭐ Those who enjoy tender, well-seasoned crab that has been fried and braised
Ingredients needed 🛒2 servings
- 2 crabs
- 1 knob ginger
- 2 green onions
- 1/2 cup potato starch
- 2 tbsp soy sauce
- a pinch of salt
- a little starch slurry
Recipe 🍳
- Thinly slice the ginger. Halve the green onions lengthwise, then cut into long pieces or large chunks.
- Clean the crabs, remove and discard the top shells, and cut into bite-sized pieces.
- Lightly coat the exposed flesh of the crab pieces with potato starch to seal in the juices and hold the meat together.
- In preheated oil, fry the crab until the outside turns golden and crispy, then remove and drain (they don't need to be fully cooked through).
- Leave a little oil in the pan, add the sliced ginger and green onions generously, and stir-fry over high heat to fully infuse the oil with their fragrance.
- Once the aroma is strong, drizzle soy sauce along the edge of the pan to create a smoky, wok-hei flavor, then add the fried crab.
- Adjust the seasoning with salt, add a splash of water, cover, and let it simmer over low heat briefly so the flavors meld into the crab.
- Uncover, then gradually add the starch slurry while stirring until the sauce thickens and clings to the crab. Serve.
- Slice the ginger and cut the green onions into long pieces. Coat the cut sides of the crab with starch and fry until golden.
- Heat oil in a pan, stir-fry the ginger and green onions over high heat until fragrant, then drizzle soy sauce around the edges to boost the flavor.
- Add the fried crab and a little water, cover, and simmer over low heat; finish by thickening with starch slurry.
Cooking tips 💡
- Infusing the oil thoroughly with green onion and ginger is essential to tame the crab's fishy odor and develop a sweet, deep flavor.
- Drizzling the soy sauce onto the hot pan wall briefly scorches it, adding the deep, smoky wok flavor characteristic of Chinese-style cuisine.
- Adding too much starch slurry at the end can cause clumping, so add it little by little, just until the sauce coats the crab without being runny.
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