Hwang Jin-sun's Green Onion Kkotge Bokkeum

Cooking tips 💡

• Infusing the oil thoroughly with green onion and ginger is essential to tame the crab's fishy odor and develop a sweet, deep flavor.
• Drizzling the soy sauce onto the hot pan wall briefly scorches it, adding the deep, smoky wok flavor characteristic of Chinese-style cuisine.
• Adding too much starch slurry at the end can cause clumping, so add it little by little, just until the sauce coats the crab without being runny.

Recommended for 🙋

• ⭐Those who want a savory crab dish where the fragrant aroma of green onion and ginger fills their mouth.
• ⭐Those who want to create a clean yet deep flavor using only soy sauce and salt, without complex seasonings.
• ⭐Those who enjoy tender, well-seasoned crab that has been fried and braised.