Korean cooking forum topics:
How does it taste?
I reaaallly love this but I don’t want to go and buy the ingredients unless I’m 100% sure its going to turn out alright. I’ve heard that you have to be really careful when you eat raw crab.
I remember some parts of this recipe:
Freeze some live sea crabs for a while until they die or something.
Heat up the sauce: fish sauce, soy sauce, red pepper powder, garlic, sugar.
Put the frozen crab in the boiling sauce, stir and take it off the heat.
I wish Maangchi would put this recipe up :[ I’m too scared to try this recipe that I have never tried =T
My wife was quite happy with these. The crabs we get for making gumbo here in Louisana have already been cooked. They are small and the shell is not very hard.
Can you read Korean? This is what got me started. http://kr.blog.yahoo.com/yaggo_21/1147245.html I wish I could read Korean since I saw some nice live crabs in the market a few days ago.
I think the frezing is to make them easy to handle.
I forgot that I also used some ginger paste and sugar.
I can’t read Korean, but I used one of those translator pages, and it has several ingredients listed. Much more, in fact, than I had originally suspected.
Don’t have any portions listed as the translation was rough, but I thought I’d jot down which ingredients I did see:
seasoned rice wine
a few drops of seasme oil
salt (to taste)
chopped green onions
Looks yummy! This is one of the banchans served when I go to the Korean restaurant. My only attempt at making crab banchan was when I bought a tub of it from the restaurant and used the leftover sauce. I bought fresh blue crabs from the Asian market and marinated them in it. Now that I have the recipe, I’ll have to give it a real homemade try.
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