How I Make Soy Crabs
One of the dishes that amazed me, once again, in Netflix’s Street Food: Asia is the Soy Marinated Raw Crabs of South Korea. I didn’t know that raw seafood is also prevalent in Korea because I only knew sashimi of Japan. My knowledge on Korean cuisine is also limited to the most familiar ones such as samgyeopsal, bibimbap, tteokboki and eumok. You won’t see Soy Marinated Raw Crabs in Korean restaurants here.
So when a friend brought us some crabs from Camarines Sur, I know I have to make Soy Crab. I can’t say recreate though because I’m not using blue crabs or horse crabs. I have mud crabs. Moreover, I won’t eat them raw. I can’t when I will be the one cooking. But if I had the chance to eat an authentic Ganjang Gejang in Korea, I won’t think twice.
http___www.bigleaguekickball.com_about_ Soma no prescription next day delivery 1. Prepare all the ingredients needed.
- buy soma with saturday delivery 1/2 kilo crab
- 1/2 apple
- 1 onion bulb
- 1 garlic head
- 1 ginger
- 1 tbsp chili flakes
- 2 bay leaves
- 1 piece dried kelp
- 1 cup soy sauce
- 2 tbsp rice syrup
- 1/2 liter water
- 1/2 tsp sesame seeds
2. In making Soy Marinated Crab , Koreans usually place the raw crabs in freezer while preparing the marinade. They say this is their way of putting crabs to sleep. But I don’t trust myself when it comes to raw stuff so I cooked the crab by boiling.
3. Clean and cut the claws of the crab.
4. Cut the aromatics and the apple.
5. Combine kelp, onion, garlic, ginger, apple, bay leaves, chili flakes, soy sauce and rice syrup in a saucepan.
6. Add water and put it to boil.
7. Strain the solids to get the liquid marinade.
8. Marinate crabs at least overnight for raw crabs and at least an hour for cooked ones.
9. Drizzle with sesame seeds.
10. Your Soy Crab is now done and ready to be served.
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