Secrets to Delicious Seasoned Soy Sauce Crab: The Key is Vegetable-Infused Seasoned Soy Sauce and Salt Pre-seasoning

A recipe for seasoned soy sauce crab that can recreate the taste of famous restaurants using plump blue crabs in the autumn has been released. According to the Yang Jang-geum Jubu video, the key to ensuring the seasoning flavor does not change over time and penetrates deeply into the blue crabs lies in the homemade 'seasoned soy sauce' and the 'salt pre-seasoning' of the blue crabs.

Blue crab preparation and pre-seasoning methods to remove fishy smells and make the meat firm

The start of blue crab preparation is sterilization. Prepare 2kg of raw blue crabs and undergo a sterilization process by soaking them in water mixed with soju and vinegar for 20 minutes. Afterward, every corner of the blue crabs must be washed clean using a small brush. After cleaning dirty parts such as the claws, gills, and the inside of the belly flap, cut them into bite-sized pieces. At this time, caution is required as cutting the crab lengthwise may cause the meat to crumble.

The first secret that determines the taste of the prepared blue crabs is pre-seasoning using salt and mirin. Place the blue crabs in a sieve and sprinkle 1 tablespoon (10g) of fine salt evenly to pre-season. Sprinkle 1/4 cup (50ml) of mirin over it and shake the blue crabs to mix. If left to mature in the refrigerator for 30 minutes in this state, the moisture will naturally drain, removing the fishy smell and making the meat firm.

Making seasoned soy sauce to add depth of flavor and mixing the seasoning

The second key is the seasoned soy sauce that condenses the flavor of vegetables. In a pot, add 1 cup (200ml) of water, 3/4 cup (150ml) of dark soy sauce, 1/4 cup (50ml) of tuna liquid, and 1/4 cup (50ml) of mirin. To this, add 1/4 of a pear (150g), 2/3 of an onion (150g), 1 stalk of green onion (70g), and 1 tablespoon (10g) of grated ginger, all thinly sliced. Boil over high heat, and once the soy sauce mixture boils, lower to medium-low heat and boil for another 10 minutes. After turning off the heat, close the lid and leave it for 20 minutes to allow the vegetable juices to infuse sufficiently, then strain through a sieve and use after cooling.

To 1.5 cups (300ml) of the completed seasoned soy sauce, add 1/4 cup (50ml) of plum extract, 1/4 cup (50ml) of oligosaccharide, 1.5 tablespoons (15g) of unrefined sugar, 2 tablespoons (50g) of garlic, and 10 turns of pepper. Mix this with 1 cup (200ml) and 2 tablespoons (20g) of red chili powder and leave for about 10 minutes so the chili powder swells into a thick sauce. Finally, add the pre-seasoned blue crabs, the seasoning, 5 sliced Cheongyang chili peppers, and 2 red chili peppers, and mix gently using two spatulas to complete the dish.