Korean Crab Sauce

Once again, this crab does not need to be cooked, it is eaten raw after marinating! It may still be a bit heavy for most people.

Ingredients ?

Crab 4-6 pcs

Apple 1 pc

Onion 1 pc

Kombu 1 slice

Garlic 6 pcs

Ginger 4 slices

Green bell pepper 3 pcs

Dried red chili pepper 3 pcs

Soy sauce 2 cups

Milk syrup 50ml

Water 5 cups

How to make Korean Crab in Sauce ?

Prepare the ingredients: put the crab in the refrigerator for 3 hours; meanwhile, wash the apple, onion and cut it into pieces; cut off the green bell pepper

Put all the ingredients except the crab into a pot and boil it for 20 minutes on high heat, then turn to medium-low heat and continue to roll for an hour. Then strain the sauce and set aside until completely cooled.

Treating the crabs: Wash the crabs and remove the navels, then open the lids and remove the gills and other dirt, then gently clean the crabs with a brush.

Place the whole crab in a sterilized airtight jar, pour in the completely cooled sauce and marinate in the refrigerator for 24 hours.

Tips

1. One cup means 250ml.

2. Freeze the crab for 3 hours first, the meat will be firmer.

3. If you marinate a lot of crabs and don't finish them within 2 days, separate the crabs from the sauce, cut the crabs into four pieces, put them into a clean plastic bag and put them into the freezer! Note that it's frozen! And the sauce should be boiled again (sterilized) and cooled down before putting it back in the fridge.

4. The recipe says that sometimes you may find small bugs in the sauce (I am yet to encounter them!). So when cleaning the crab make sure to take off the umbilical cord, gills and other dirt, and use a brush to brush the crab clean.