Female crabs full of eggs are delicious in spring and male crabs are delicious in autumn. I already felt the cool energy in the morning and evening, and I can see autumn crabs at the mart. Male crab is so cost-effective that you can buy it for 1/3 of the price of female crab. Male crab is cheap, but it's not as fat as it is, so I usually steamed it and ate it, doenjang stew, or crab seafood soup, but this time I bought three male crab and steamed it, and it was as fat as female crab. As soon as I took a bite, I was touched! So I bought more and made soy sauce marinated crab. The kelp stock was not too salty and diluted, so it tasted sweet and salty, not as salty as a crab restaurant, and added oriental ingredients such as kashiogapi, yellow flag, jujube, and various seasoned vegetables to make a delicious soy sauce marinated crab that doesn't smell too fishy. The poured soju also has the effect of catching fishy smell and increasing preservation. I aged it for a day, boiled it in 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 so delicious.^^ On the 3rd day, I left only food, and what I'll eat later went straight to the freezer. It was a waste that there was so much soy sauce left, so I bought another crab and put it back in the soup.^^ Boil the seasoned soy sauce again, add a little more soy sauce, cover it over medium heat for about 10 minutes, add a cup of soju at the end, cool it down, and pour it into the crab. And after a day, boil the seasoned soy sauce again and cool it down and pour it in. After finishing the soy sauce marinated crab, boil the remaining soy sauce again, put it in the kimchi refrigerator, and use it as a flavor soy sauce. If you add fried eggs, natto, and marinated soy sauce on white rice, mix and stir it, it's delicious because the soy sauce marinated in soy sauce is soaked.