Moreton Bay bugs with gochujang butter

Name: Moreton Bay bugs with gochujang butter
Yield: 4
Ingredients: 8 Moreton Bay bugs, halved lengthways, deveined; 200g unsalted butter, chopped; 50.00 ml gochujang paste (Korean red pepper paste – from Asian food shops); 40.00 ml soy sauce; Juice of 1 lime, plus extra cheeks to serve

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by Diana Chan

Sep 23, 2018

Showcasing one of Australia’s standout ingredients, MasterChef winner Diana Chan gives Moreton Bay bugs – a longtime favourite – a Korean kick. For those not familiar with gochujang, it’s a thick, sticky Korean hot pepper paste. Heat levels vary – be sure to check the packet – and the flavour is very concentrated, so a light hand is definitely the way to go.

8 Moreton Bay bugs, halved lengthways, deveined

Gochujang butter

200g unsalted butter, chopped
2 1/2 tbs gochujang paste (Korean red pepper paste – from Asian food shops)
2 tbs soy sauce
Juice of 1 lime, plus extra cheeks to serve

Method

1.

For the gochujang butter, melt the butter in a saucepan over medium heat. Remove from heat and whisk in the gochujang paste, soy sauce and lime juice.
2.

Heat a barbecue or chargrill pan to high heat.
3.

Season the bugs and brush half the gochujang butter over cut sides. Grill, cut-side down, turning bugs onto their side halfway, for 4 minutes or until just cooked through. Transfer to a plate and stand for 5 minutes to rest.
4.

Place the bugs onto a serving platter and spoon over some more gochujang butter. Serve with remaining butter and lime cheeks.