Main ingredients 🥩
flower crabanchovy-kelp packradishbutteronioncornasparagusricegreen onionblack pepperCheongyang chili peppersoy sauceanchovy sauceperilla oilgochugarusugarsesame seedsgarlic
Ttukdak Hyung's Kkotgae-bap
A premium rice cooker dish that elevates flavor by cooking rice with rich flower crab broth and savory crab innards, then serving with tender crab meat and a spicy seasoning sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy the full nutty flavor of flower crab meat and innards in a single bowl of rice.
- ⭐ Those who want to create a luxurious and special one-dish meal easily using an electric rice cooker.
- ⭐ Those looking for a pot-rice style dish that balances visual appeal and taste for family meals or entertaining guests.
Ingredients needed 🛒2 servings
- cleaned flower crab, as needed
- 1 anchovy-kelp pack
- radish, a little
- butter, a little
- crab innards, as needed
- onion, a little
- 1 corn
- asparagus, a little
- soaked rice, as needed
- green onion, a little
- black pepper, a little
- Cheongyang chili pepper, a little
- soy sauce, as needed
- anchovy sauce, a little
- perilla oil, a little
- gochugaru, a little
- sugar, a little
- sesame seeds, a little
- minced garlic, a little
Recipe 🍳
- When steam rises, place the cleaned flower crab in a steamer and steam until tender. [00:00:00]
- To the water left from steaming the crab, add the anchovy-kelp pack, roughly sliced radish, and the umami-rich crab legs, then boil thoroughly to make a rich flower crab broth. [00:00:08]
- In an electric rice cooker, add the soaked rice, butter, reserved crab innards, diced onion, corn kernels, and asparagus cut into bite-sized pieces in order. [00:00:15]
- Don't discard the corn cob after removing the kernels; place it on top of the rice. Then pour the prepared flower crab broth until just covering the ingredients and start cooking. [00:00:15]
- When the rice is done, remove the corn cob (which was added for sweetness), then add the reserved crab meat, chopped green onion, and black pepper. Gently mix without crushing the rice grains. [00:00:32]
- Mix green onion, Cheongyang chili pepper, soy sauce, anchovy sauce, perilla oil, gochugaru, sugar, sesame seeds, and minced garlic evenly to make a savory seasoning sauce, and serve alongside the rice. [00:00:40]
- Steam the flower crab, separate the meat and innards. Simmer the legs and radish in the leftover water to make a rich crab broth.
- Put rice, innards, vegetables, broth, and corn cob into the rice cooker and cook for a flavorful rice.
- After cooking, remove the corn cob, mix in crab meat and green onion, and serve with the special seasoning sauce.
Cooking tips 💡
- Adding the leftover corn cob to the rice cooker while cooking infuses the rice with a natural, savory sweetness, deepening the flavor. [00:00:24]
- Reduce the leftover crab broth and freeze it in ice cube trays. Use it as a natural seafood seasoning when making doenjang jjigae. [00:00:49]
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