Sour Grapes

Sour Grapes's comments

"There are two things that guarantee white colour: 1. All traces of blood have to be removed. This is why soaking bones and rinsing them after the first boil is so important. 2.You have to actually boil the broth instead of simmering it. Unless the temperature is high enough to extract minerals from the bones it will never turn white, even after 10 hours."
in Ox bone soup (Seolleongtang) — May/14

"Thank you for sharing this recipe, I've been dying to try ganjang gejang for years! It was just as delicious as I thought it would be and I ended up making another batch as soon as I finished eating the first one, lol. I wasn't able to get any female crabs from the market due to fishing restrictions, but the male blue swimmer crabs here are quite nice and fat so I am not complaining. I bought four crabs and the total weight was 3 pounds, so each of my crabs was probably twice as large as the ones in the video =D. Big crabs are great as they are full of meat and are easier to eat, but they definitely take longer to marinate. I've tried eating my first crab after about 30 hours and it was raw and disgusting, I almost threw the whole batch out. Thank God I have decided against it, they were perfect after a couple more days in the fridge. I am bad at following exact recipes, so I've added a couple of cloves, Szechuan peppercorns and black peppercorns to the boiling broth and Mirin, Shiaoxing wine, sesame oil, raw chopped garlic and scallions after it was cooled. That was probably not authentic and generally unnecessary, but the taste was great. Can't wait for my second batch two be ready for eating =)"
in Ganjang-gejang (Raw crab marinated in soy sauce) — May/14