This sauce—what Catherine Yoo's family simply calls “geh sauce,” or “crab sauce” in Korean—is inspired by doenjang-jjigae, and is at once funky, salty, spicy, and sweet. →
This sauce—what my family simply calls “geh sauce,” or “crab sauce” in Korean—is inspired by doenjang-jjigae, a seafood-and-beef stew built on fermented soybean paste doenjang. In it, iron-y, browned bits of beef gives creamy, flaked crab an unprecedented savoriness; the crab a lingering, crustaceous sweetness to the beef.
My family’s take is at once funky, salty, spicy, and sweet thanks to an eye-watering amount of alliums, anddoenjang and fermented pepper paste gochujang. Armed with these two—plus the crab’s natural salinity—you’ll find that the sauce does just fine without the addition of salt . Snow crabs are close relatives of King crabs, but more affordable and reliably found frozen in the seafood aisle . There’s no need to thaw the frozen legs here—simply rinse them in cold water before tossing straight into the pot.
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