Ttukdak Hyung's Flower Crab Pot Rice

• flower crab (amount undisclosed)
• butter 20g
• onion 60g
• corn 100g
• asparagus 30g
• rice 360g
• dashida anchovy stock pack (amount undisclosed)
• radish (amount undisclosed)
• black pepper (amount undisclosed)
• large green onion 5 tablespoons
• cheongyang chili pepper 2 tablespoons
• Jin-ganjang 5 tablespoons
• fermented anchovy sauce 2 tablespoons
• perilla oil 2 tablespoons
• gochugaru 2 tablespoons
• sugar 2 tablespoons
• sesame seeds 2 tablespoons
• minced garlic 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Use a rolling pin to press the crab and extract the meat.
• Strain the broth once through a sieve before pouring it over the rice. Place the corn cob on top, cover, and steam.

Recommended for 🙋

• ⭐Those who want to enjoy the rich umami of flower crab in a hearty rice dish.
• ⭐Those who prefer the savory flavor of rice stir-fried in butter with crab innards.
• ⭐Those looking for an elegant pot rice dish to enjoy with family on special occasions.