Kim chee crab poke
Kimchi, also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as "spicy" or "sour". Wikipedia
While I was on vacation in Hilo, I decided to pick up some poke and they had a very similar recipe. I got it from Foodland in Hilo and have never seen it at other poke bars. I was hooked! On a mission to create some kind of crab poke. Craving every day until I finally found some king crab pieces. CHEEE WHOOO!
This recipe is very close to the one from foodland and I plan on making it for PUPU hour often. I'm drooling, I want some....WINNER! ENJOY!
This recipe is dedicated to Krystie's nephew Keeyan who helped me pound da crab! So cute, we was best friends after that. CUTIE!!!
Gochujang (is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt.) or you can use KIM CHEE BASE in the bottle
onion sliced thin
choppes green onion
crab pieces or clusters (cooked)
Mix gochujang, sugar and soy to create a liquid form. I usually use about 2tbsp. of each. I like mine a little sweet and not to salty. Add more paste or sugar to your liking. Drizzle in about 1tsp. sesame oil, mix crab pieces with paste mixture, add in desired green onion and onion, mix well. Marinade for at least 1 hour. (I mix mine periodically and marinade at least 1/2 a day for da ono juices to get inside)