Spicy raw crab (Yangnyeom-gejang: 양념게장)

Yangnyeom-gejang, spicy raw crab, is a favorite of mine. It's sweet, soft, spicy, and has a jelly-like texture.

Korean crab stew (Kkotgetang: 꽃게탕)

Kkotge sold at Noryangjin fish market in Seoul Ingredients. Serves: 4 1 pound of cleaned Korean flower crabs (frozen or fresh), cut into chunks (or substitute with your local crab) 7 large dried anchovies, guts removed. 5 ounces peeled Korean radish (or daikon radish), sliced thinly. 4 ounces of...

Thick soybean paste stew with vegetable wraps (Gang-doenjang: 강된장)

Gang-doenjang (강된장) is a reduced and thickened fermented soybean paste stew, usually served as a dipping sauce for Korean lettuce wraps (ssam:쌈). It's earthy, savory, and hearty, and full of fresh chopped vegetables and a bit of meat and/or seafood. The best way to eat it is with some...

Jellyfish salad (Haepari-naengchae: 해파리냉채)

Today I'm going to show you how to make haepari-naengchae, a side dish made with salted jellyfish strips. The thinly sliced crunchy jellyfish mixed with colorful ingredients and a spicy garlicky mustard sauce is a real delicacy. The dish is usually served on a large chilled glass plate with all...

Seriously Asian: Crab Two Ways

All you need is a heavy cleaver and a steadfast heart.

Lobster gimbap (seaweed rice rolls)

Do you like lobster? Do you like gimbap? Then you'll love this recipe: it's simple to make and a real delicacy. I had always wanted to visit Maine to taste their great seafood: lobsters, crabs, oysters, and clams, so recently I took a road trip through New England. It's a really pretty part of...

Scallion Ginger Cantonese Crab - A Recipe Tutorial

I don’t claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these step-by-step directions and you'll be in for a real treat. This recipe tutorial will teach you how to prepare live crabs for this iconic Cantonese crab dish

Fermented squid side dish (Ojingeojeot)

I used to make salty fermented anchovies every year when I lived in Korea. It was very easy to make! I mixed fresh anchovies with a lot of salt and put them into a huge earthenware jar. About 6 months later, the achovy jeot fermented well! I used to use them in my kimchi paste, or I took some...

How to clean and cut a whole crab

This is a visual tutorial explaining how to clean and cut a whole crab. I'm using a mud crab but the same process applies to any large crabs. This accompanies the Singapore Chilli Crab I

L.A. Jangajji

Today's recipe is something I call L.A. jangajji, a Korean style pickle popular in the Korean community in Los Angeles. I first tasted it years ago when I visited my mom in L.A. She said all her friends were making pickles that way in those days. Usually Korean jangajji only pickles one...