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Modu Recipe

Jung Ho-young's Soy Sauce Crab

A delicious, savory-sweet soy sauce crab made by aging fresh autumn-season male crabs in a specially prepared, simmered soy sauce marinade—perfect as a rice thief side dish.

Ingredients needed 3 servings

Recipe

Cooking tips

  • For best results, use female crabs with firm roe in spring, and well-fleshed male crabs in autumn.
  • Never pour hot marinade over crabs—doing so will cook the meat and ruin the texture and flavor of the crab.
  • Always place crabs with their bellies up (backs down) when storing to keep the flavorful roe and internal juices inside.
  • The leftover marinade can be reboiled and reused as a sauce for other braised dishes or as a seasoned dipping sauce.

Recommended for

  • Those who want to make a clean, non-fishy, not overly salty life-changing soy sauce crab at home.
  • People looking to create the ultimate rice thief side dish using autumn-season, plump flower crabs.

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