Name: Korean Spicy Crab Scallop Bake
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 1
Cuisine: Sichuan Chinese, Japanese, Korean
Ingredients: 8 ounces snow crab leg cluster (thawed if frozen, split lengthwise); 3 ounces lump crab meat; 4 sea scallops (dry-packed, patted dry); 5 littleneck clams (scrubbed); 1 medium russet potato (about 8 ounces, peeled and cubed); 1 small Yukon gold potato (about 4 ounces, peeled and thinly sliced for topping); 2 tablespoons gochujang (Korean chili paste); 1 teaspoon ground Sichuan peppercorns; 1/4 cup prepared dashi stock (Japanese kelp-bonito broth); 1 tablespoon minced garlic; 1 teaspoon minced fresh ginger; 1 teaspoon sesame oil; 1/2 teaspoon rice vinegar; 1/4 teaspoon salt (or to taste); 1 tablespoon neutral oil (for pan); 1 green onion (thinly sliced, for garnish); Lemon wedge (for serving)

Description

Oven-to-table one-pan creation bakes prominent crab legs and meat with clams in a spicy gochujang-Sichuan pepper glaze over mashed potato mounds, accented by Japanese dashi. Gluten-free and ready in under two hours, this dinner fuses regional specialties into a bubbling, numbing seafood feast with crispy potato topping. It transforms a simple boil into a sophisticated yet practical meal.

Cultural Background

This dish draws from Korean yangnyeom gejang traditions of marinating crab in spicy gochujang-based sauces, a beloved home and street food staple dating back centuries in Korean coastal regions. It incorporates Sichuan Chinese numbing heat from Sichuan peppercorns and Japanese dashi stock for deep umami, reflecting modern East Asian fusion trends that blend fermented chili pastes with broths used in both Korean yuksu and Japanese cuisine. The potato base nods to comforting mashed potato casseroles while elevating simple boiled seafood boils common in all three cultures into an oven-baked presentation.

Recipe Info

PREP TIME: 35 minutes
COOK TIME: 40 minutes
TOTAL TIME: 1 hour 15 minutes
SERVINGS: 1
DIFFICULTY: Medium

Ingredients

8 ounces snow crab leg cluster (thawed if frozen, split lengthwise)
3 ounces lump crab meat
4 sea scallops (dry-packed, patted dry)
5 littleneck clams (scrubbed)
1 medium russet potato (about 8 ounces, peeled and cubed)
1 small Yukon gold potato (about 4 ounces, peeled and thinly sliced for topping)
2 tablespoons gochujang (Korean chili paste)
1 teaspoon ground Sichuan peppercorns
1/4 cup prepared dashi stock (Japanese kelp-bonito broth)
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1/2 teaspoon rice vinegar
1/4 teaspoon salt (or to taste)
1 tablespoon neutral oil (for pan)
1 green onion (thinly sliced, for garnish)
Lemon wedge (for serving)

Instructions

Preheat oven to 400°F. Bring a small pot of salted water to a boil and cook the cubed russet potato for 12-15 minutes until fork-tender; drain and mash with 1 tablespoon dashi, a pinch of salt, and 1/2 teaspoon sesame oil until smooth but thick.
In a small bowl, whisk together gochujang, remaining dashi, ground Sichuan peppercorns, minced garlic, minced ginger, rice vinegar, and remaining sesame oil to form a glossy glaze; set aside.
Heat neutral oil in a 6-8 inch oven-safe skillet over medium heat on the stovetop. Spread the mashed potato into an even 1/2-inch layer across the bottom, creating slight mounds.
Arrange the split crab leg cluster and lump crab meat over the potato mounds, nestling the scallops and clams around them in a single layer.
Pour the gochujang-Sichuan glaze evenly over the seafood, ensuring it coats everything and pools slightly in the pan; top with the thin Yukon gold potato slices in an overlapping pattern for crispiness.
Transfer the skillet to the preheated oven and bake for 25 minutes until the seafood is opaque and cooked through (clams open, scallops firm, crab heated), the glaze bubbles vigorously, and potato topping turns golden and crispy; if needed, broil on high for the final 2-3 minutes for extra browning.
Remove from oven, let rest 2 minutes, garnish with sliced green onion, and serve immediately from the pan with a lemon wedge.

Tips

- Pat all seafood very dry before assembly to prevent excess liquid from diluting the glaze and ensure proper browning.
- Do not overmix the mashed potatoes or they may become gummy; leave some small lumps for better texture contrast with the crispy topping.
- For a milder version, reduce Sichuan peppercorns to 1/2 teaspoon or substitute with a pinch of black pepper if unavailable.

Nutrition

Calories: 620
Protein: 48g
Carbs: 52g
Fat: 22g