Jung Ho-young's Salt-Only Crab Paste
A unique traditional recipe that preserves the rich, savory flavor and jelly-like chewy texture of flower crab by aging it solely with salt—no soy sauce or chili powder.
Ingredients needed 2 servings
Recipe
Cooking tips
- Use only well-dried, high-quality salt—moisture-laden salt may result in a bitter taste.
- For an even more gelatinous, resilient texture, extend aging to 4 days (96 hours).
- When rinsing, avoid letting too much water enter the hole, as this can cause the flesh to soften or turn sour—rinse quickly and carefully.
Recommended for
- Those seeking a different traditional method beyond soy sauce or seasoned crab pastes.
- Those who want to savor the pure, unadulterated sweetness and nuttiness of flower crab without overpowering seasonings.
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