How to make unsalty and savory oriental medicine crab soy sauce
In spring, female crabs full of eggs just before spawning are delicious, and in autumn, male crabs are delicious after spawning. It's soy sauce marinated crab that I put in autumn, and it's more delicious if you put it in spring with the same recipe. We made soy sauce marinated crab that tastes sweet and salty, not salty like a crab restaurant by boiling kelp stock so that it is not too salty. It is a delicious soy sauce marinated crab that does not smell fishy by adding oriental medicine ingredients such as kashiogapi, yellow flag, and jujube and various seasoned vegetables. Soju also plays a strong role in catching fishy smell and improving preservation. I put it in the refrigerator for a day, boiled soy sauce, cooled it down, aged it for another day, aged it for a total of two days, and tasted it, and it was just right, not salty, and it was so delicious.^^ I almost called the police. There's a thief at home Rice thief! LOL
4 serving
Within 999 minutes
Tina소울푸드
Ingredients
  • crab
    5ea
  • Soy sauce
    6cup
  • Sea tangle
    7cup
  • Soju
    2cup
  • Broth
    4cup
  • Sugar
    1cup
  • plum extract
    1/2cup
  • Soju
    1/2cup
  • onion
    1ea
  • leek
    1/2ea
  • Ginger
    1piece
  • Garlic
    7piece
  • Gashiogapi (meaning 'gashiogapi'
    2piece
  • the yellow flag
    2piece
  • jujube
    4ea
  • dried shiitake mushroom
    7-8piece
  • Cheongyang red pepper
    2ea
  • Red pepper
    1ea
  • Whole pepper
    10piece
  • bay leaf
    2piece
Cooking Steps
STEP 1/9
Boil about 2 liters of kelp anchovy stock, remove the ingredients, and let the broth cool. It takes time for the broth to cool down, so you have to boil it first so that the crab can be soaked quickly when it's fresh. Boil the broth while soaking, and if you don't have time, soak the pot in ice water and cool it down.
STEP 2/9
Blue crabs are very scary because they are alive. It's more comfortable if you put it in the freezer for about an hour and fix it after you faint. I just grabbed it with tongs, cut the net with scissors, and washed the sawdust under running water.
STEP 3/9
If you put blue crabs up and down, pour soy sauce and soju cold broth and put them in the refrigerator, it will ripen for 4-5 hours and make them faint.
STEP 4/9
Take out the crab, pour all the soy sauce into the pot, and add the 2nd seasoning ingredient. Add more stock to neutralize the salty taste, cover with the rest of the seasoning ingredients and simmer for another 10 minutes over medium heat.
STEP 5/9
Refrigerate the blue crabs from the soy sauce until the broth cools down
STEP 6/9
When the stock cools down, pour it into the crab.
STEP 7/9
Instead of seasoning it hard, put it in the refrigerator for a day, put it back in the soy sauce, cover it, start boiling, and boil it for about 10 minutes over medium high heat, cool it completely, and pour it into the crab.
STEP 8/9
You can eat it deliciously after aging it in the refrigerator for 1-2 days.
STEP 9/9
If you're going to keep it for a long time, put it in a zipper bag and store it in the freezer, and if you defrost it naturally when you need it, it's just as fresh, not salty, and delicious.
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