Modu Recipes

Okjubu's Spiced Crab Sauce

A convenient and delicious spiced crab sauce made with a secret seasoning paste using fresh rice.

🙋 Recommended for

  • ⭐ Those who want to make homemade spicy-sweet crab sauce without fail
  • ⭐ Those looking for an easy, no-fuss method to make crab sauce without the hassle of preparing glutinous rice paste

Ingredients needed 🛒4 servings

  • frozen flower crab 1kg
  • coarse red pepper powder 2 tablespoons
  • fine red pepper powder 2 tablespoons
  • corn syrup 1/2 cup
  • soy sauce 5 tablespoons
  • mirin 2 tablespoons
  • minced garlic 1 tablespoon
  • sugar 3 tablespoons
  • monosodium glutamate a pinch
  • soju as needed
  • fresh rice 1 portion
  • cucumber a little
  • onion a little
  • sesame seeds a little

Recipe 🍳

  1. Rinse the flower crab thoroughly under running water, scrubbing the belly, back shell, and legs with a brush.
  2. Cut off the mouth and tip of the legs with scissors, remove the gills, then cut into bite-sized pieces.
  3. Pour enough soju over the cleaned crab and let it soak for 20 minutes to eliminate fishy odor, then refrigerate.
  4. Place one portion of fresh rice in a blender and blend until smooth to prepare the seasoning base.
  5. Mix the blended rice with coarse red pepper powder, fine red pepper powder, corn syrup, soy sauce, mirin, minced garlic, sugar, and monosodium glutamate to make the seasoning sauce.
  6. Drain the soju from the crab, add the seasoning sauce, and mix well. Let it rest in the refrigerator for two days to mature.
  7. Just before serving, top with thinly sliced cucumber and onion, and sprinkle sesame seeds on top.
  1. Clean the flower crab thoroughly and cut into bite-sized pieces with scissors.
  2. Soak the cleaned crab in soju for 20 minutes to remove fishy odor.
  3. Mix the blended fresh rice with red pepper powder, soy sauce, and other seasoning ingredients to make the sauce.
  4. Combine the crab with the sauce and let it ferment in the refrigerator for two days.
  5. Garnish with cucumber, onion, and sesame seeds before serving.

Cooking tips 💡

  • Using frozen flower crab helps retain more meat, giving you a fuller, richer crab sauce.
  • Replacing the traditional glutinous rice paste with blended fresh rice makes the seasoning stick better and enhances the savory flavor without extra effort.
  • For best results, let it rest in the fridge for about two days—this allows the flavors to deepen and develop fully.

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