Secret recipe for delicious marinated crab.
Fermentation & PicklingIngredients
- 1.2 kg of prepared crabs (2 packs of 600g each).
- Mirim, 80g (half a paper cup).
- 10 dried chili peppers.
- Lukewarm water (about 70% of a paper cup).
- 60 grams of ground beef.
- Sesame oil: 2 tablespoons (1 tablespoon for stir-frying, 1 tablespoon for Korean radish).
- One-quarter of a pear.
- 3 green chili peppers (Cheongyang chili peppers).
- 1 piece of ginger (10g).
- 20g of garlic.
- 4 tablespoons of soy sauce.
- Anchovy fish sauce, 2 tablespoons.
- 5 tablespoons of gochugaru (Korean chili powder).
- 2 tablespoons of sugar.
- 1/4 teaspoon of toasted salt.
- 1 tablespoon of black sesame seeds.
- 4 tablespoons of corn syrup.
Instructions
Thaw the frozen crabs for about 30 minutes. Then, carefully remove only the tips of the legs and briefly rinse them in water before draining. (Avoid soaking them for too long.)
Pour 80g of mirin (Japanese sweet rice wine) over the cleaned crabs to coat them, then place them in the freezer for 30 minutes to firm up the flesh.
Soak 10 dried chili peppers, cut into thirds, in lukewarm water for 30 minutes.
Heat 1 tablespoon of sesame oil in a pan over medium heat. Add 60 grams of ground beef and cook thoroughly.
In a blender, combine the following ingredients: pear (1/4), green chili peppers (3), ginger (10g), garlic (20g), dried red chilies (soaked in water), stir-fried beef, Jin-ganjang sauce (4 tablespoons), and anchovy fish sauce (2 tablespoons). Blend until smooth.
Remove the excess marinade from the frozen crabs.
In a bowl, combine the prepared spice base with gochugaru (Korean chili powder - 5 units), sugar (2 units), roasted salt (1/4 unit), sesame seeds (1 unit), sesame oil (1 unit), and corn syrup (4 units) to create the final sauce.
Gently massage the prepared crabs with the seasoning to ensure the flesh doesn't break apart.