When the water boils, add rice wine. If you put rice wine from the beginning, the scent and alcohol of rice wine will disappear, so put rice wine in the water when you put red crab later. And make sure to steam the red crab by turning it upside down so that the back shell is on the floor. Because if you don't, your intestines will come out. It's a waste of intestines. And then, add a thick slice of lemon and steam it together. Then it will be steamed red crabs that are not fishy at all!!

When you steam red crabs, you're wondering when they'll be cooked~~ If the color of the red crab becomes a clear, opaque red color, it's completely steamed. If you compare the appearance of the red crab before steaming with the color of the steamed red crab, you will be able to steam it easily enough.

For ease of eating, cut the top or bottom of the joint with scissors and put it on top. That's how you can lose weight. Spread the legs horizontally with scissors. Then the skin and the flesh are separated, so you can easily get rid of the flesh. And remove the outer shell of the body. And I'm going to make bibimbap for my back, so I'll keep it as it is.

If you use the small red crab leg joint well, it can be used to remove the flesh. Spread the legs of the red crab is also the best way to get the flesh out the fastest~~ If you slightly open the skin that is attached to the scissors, the flesh falls slightly from the skin and forms an air layer. If you press it down using chopsticks or pointed leg shells, the flesh comes out big right away.

Dig out the internal organs of the back of the red crab evenly and place them in a bowl. And cut off the unnecessary parts of the red crab's back with scissors and then wash it and dry it.

Add rice and rice to the red crab intestines. The rice that went in here was chwinamul shiitake mushroom rice~~~~~ What!! Isn't there something to put in the rice. I'm telling you in advance because I think there's someone who wants to do it.

Then add the flying fish roe and javan seaweed.

It might have a bit of fishy taste, so I chopped up the cheongyang red pepper and put it in. Please add a small amount of salt to the seasoning. There is a flavor of the sea in itself. And I'd like a couple of rolls of sesame oil.

If you mix it well, the bibimbap with red crab intestines is complete. I steamed four red crabs. I'm sure there will be four back shells. So the rice is 4 servings.

Remove the unnecessary parts and put the red crab intestinal bibimbap directly into the washed back shell. That way, it will look delicious.

Press down on the red crab intestinal bibimbap and put it in. It's definitely 4 servings, but there were only 2 bowls of rice. The amount increased because of the dried laver and flying fish roe.

I put the red crab intestinal bibimbap in the back of the red crab and completed four. If you want to eat this rice in a special way, put pizza cheese on it and return it to the oven or electronic lens, and it will be a very savory cheese red crab-embedded bibimbap.