A premium soy-marinated rock crab made with licorice root, Korean pear, and soup soy sauce simmered together to create a deep, savory flavor without excessive saltiness.
rock crablarge green oniononionKorean radishKorean peardashimashiitake mushroomgingergarlicdried chili pepperlicorice rootbay leafJin-ganjangsoup soy saucesojumaesil extractcheongyang chili pepper
The soy sauce mixture for marinating must be poured only after it has cooled completely; otherwise, the crab meat may become mushy or develop a fishy taste.
Rock crabs can have a stronger fishy smell than blue crabs, so be sure to add bay leaves and licorice root to neutralize the odor and impart a subtle sweetness.
Before serving, lightly crack the hard claws with the back of a knife or scissors to make it much easier to extract the meat.
Recommended for 🙋
⭐Those who want to make restaurant-style soy-marinated crab with a deep, savory flavor that is not too salty and clings pleasantly to the palate.
⭐Those who want to fully enjoy the chewy, clean flavor of firm, meaty rock crab.