Korean Spicy Crab Recipes

SPICY KOREAN CHICKEN

Spicy Korean Chicken image

Slightly spicy, slightly sweet Korean-style chicken thighs.

Provided by Mrs.Bryant

Categories World Cuisine Recipes Asian Korean

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound skinless, boneless chicken thighs
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 ½ tablespoons Korean chile paste (gochujang)
1 tablespoon sesame oil
3 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced
1 teaspoon Korean red chile flakes (gochugaru)

Steps:

Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
Preheat grill for medium heat and lightly oil the grate.
Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 256.6 calories, Carbohydrate 2.3 g, Cholesterol 70.1 mg, Fat 18.3 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 3.8 g, Sodium 754.7 mg, Sugar 0.2 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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