Main ingredients 🥩
makchangcrackersgamtaeperilla oilfriespizza saucebuldak sauceeggsoy-marinated crabolive oil
Fabri Makchang Tart
A unique fine dining-style dish featuring a crispy tart shell made with crackers and gamtae, filled with spicy-sweet makchang stew, and topped with savory soy-marinated crab mayonnaise.
🙋 Recommended for
- ⭐ For those who want to try a fancy and creative fine dining dish for a special occasion.
- ⭐ For those curious about the deep flavors created by the unique combination of makchang and soy-marinated crab.
Ingredients needed 🛒2 servings
- makchang, appropriate amount
- 2 packs of crackers
- 1–2 sheets gamtae
- small amount of perilla oil
- small amount of water
- fries, appropriate amount
- 175g pizza sauce
- 175g water
- carb-buldak sauce, to taste
- a pinch of pepper
- 1 egg white
- 3 tablespoons soy-marinated crab brine
- soy-marinated crab body meat, appropriate amount
- olive oil, appropriate amount
Recipe 🍳
- Chop 3 pieces of makchang finely for the dough, and crush 2 packs of crackers in a plastic bag until fine.
- In a blender, grind the crushed crackers and torn gamtae together into a powder.
- In a bowl, combine the ground powder, chopped makchang, perilla oil, and a small amount of water, then knead until it forms a dough.
- Press the dough evenly into a tart pan, then bake in an air fryer at 200°C for 10 minutes to make the tart shell.
- Cut the makchang for the stew and the fries (heated in the air fryer) into bite-sized pieces, then add to a frying pan.
- To the pan, add 175g pizza sauce and 175g water, along with pepper and carb-buldak sauce to taste. Simmer over low heat until thickened to make the makchang stew.
- In a cup, combine egg white, 3 tablespoons of soy-marinated crab brine, and the crab body meat. Blend with an immersion blender until smooth.
- Gradually add olive oil while blending until a mayonnaise texture forms, then season with pepper to complete the soy-marinated crab mayonnaise.
- Fill the baked tart shell generously with the makchang stew, then top with the soy-marinated crab mayonnaise for plating.
- Mix crushed crackers, gamtae, makchang, and perilla oil into a dough, then press into a tart mold and bake in an air fryer.
- Simmer makchang and fries with pizza sauce, buldak sauce, and water over low heat to make the stew.
- Blend egg white, soy-marinated crab meat and brine, and olive oil to make mayonnaise, then serve together with the tart.
Cooking tips 💡
- When kneading the tart dough, add water gradually, little by little, to control the consistency without making it too wet.
- When making the mayonnaise, add olive oil in small portions while blending to prevent separation; adding it all at once can cause the oil to not emulsify.
- If you prefer a spicier flavor, increase the amount of buldak sauce when simmering the makchang stew to suit your taste.
Shop ingredients on Coupang(Ad)
You might also like
Ttukdak Hyung's Super-Sized Bread Egg Tart
A large egg tart made by hollowing out a whole bread loaf, filling the crispy bread shell with a sweet and smooth cream cheese and egg yolk filling, then baking until golden.
Whole loaf breadCream cheeseWhipping creamSugarSalt
super easydessertkids snack
Ttukdak Hyung's No-Oven Strawberry Tart
A no-oven strawberry tart filled with cream cheese and whipped cream, layered on a crisp tart base made from digestive biscuits and butter, topped generously with fresh strawberries.
digestive biscuitsbutterwhipped creamcream cheesestrawberries
home cafekids' snackhomemade
Fabri's No-Oven Strawberry Tart
A classic strawberry tart with a crispy biscuit base made without an oven, filled with smooth cream and topped with fresh, tangy strawberries.
biscuitsbutterstrawberriesblueberrieswhipping cream
No-oven DessertHome BakingVisual Feast
Fabri's Limoncello Lemon Tart
A classic tart dessert combining the fresh flavor of traditional Italian lemon liqueur limoncello with soft Italian meringue.
FlourAlmond flourEggButterLemon juice
Home bakingUnique dessertParty food
Hwang Jin-sun's Daepa Makchang Twigim
A specialty drinking snack featuring tender pork makchang simmered in seasoned broth, stuffed with whole green onions, and deep-fried to crispy perfection, harmonizing savory flavors with fresh green onion fragrance.
pork makchangdaepa (large green onion)gingereggchunjang (black bean paste)
drinking snackfried foodChinese-style
Solo Cooking God's Yogurt Pork Suyuk
A unique suyuk that perfectly blocks any off-flavors and yields tender pork using only yogurt and jin-ganjang (dark soy sauce), without bay leaves or green onions.
Pork belly (samgyeopsal)YogurtJin-ganjang (dark soy sauce)Buchu (Asian chives)Perilla leaves
unique recipeguest-worthyhousewarming food