Soy Marinated Crab
간장게장
Ingredients:
1 onion
6 garlic cloves
1 knob of ginger
3 green chillies
3 red chillies
kelp
600ml soy sauce
1.4L water
60ml rice syrup
1 apple
This is a step-by-step guide on how to make soy-marinated crab, inspired by my travels to South Korea. During this trip, I was introduced to a whole new world of possibilities with seafood. While craving this dish back home, I could only find thin blue swimmer crabs for sale, so I decided to use them for the video. While they don't have the same juiciness or roe content as fatter crabs, I was still pleased with the taste and texture. Next time, I'll go for crabs with more fat and a generous amount of roe for an even richer experience.
Method:
Chop all ingredients into quarter-sized pieces. Bring to a boil over medium-high heat and cook for 20 minutes, then reduce the heat and simmer on low for 1 hour. Strain the mixture and allow it to cool completely.
Once the marinade has cooled, place the crab in a jar and pour in the marinade. Press down with a weight to submerge the crab. Let it soak for 24 hours.
After 24 hours, remove the crab from the marinade. Serve with chopped spring onions and chilies. Enjoy!