Spicy and Sweet Braised Blue Crab: The Ultimate Rice Thief Recipe
The Best When You Have No Appetite! This Blue Crab Dish Will Make You Eat Two Bowls of Rice – Easy Recipe
Introducing a spicy and sweet braised blue crab recipe, featuring tender meat and a flavorful broth that’s simply exquisite. This crab dish has a magical taste that makes you not want to leave a single grain of rice behind. Try it now!
Main Ingredients- 4 frozen blue crabs
- 1/4 Korean radish (optional)
- 1 cup (200ml) water
Cooking Instructions
Step 1
Prepare the fresh blue crabs. If using frozen crabs, thaw them thoroughly under cold running water. Prepare 4 blue crabs.
Step 2
Clean the blue crabs carefully. Use a small brush to scrub the crab’s body clean. Remove the white, feathery gills (lungs) from the underside. Trim the sharp tips of the legs. Finally, press down firmly with a knife in the center of the crab’s body to cut it in half. Separate the claws and prepare them for broth making or to be eaten alongside the dish.
Step 3
Slice the Korean radish into large, flat pieces. Slicing them about 1-1.5 cm thick works well. Radish adds a refreshing and deep flavor to the broth.
Step 4
Lay the sliced radish at the bottom of a pot. Arrange the cleaned blue crabs attractively on top of the radish. Adding the crab shells will also enrich the flavor of the broth.
Step 5
Prepare the additional ingredients. Slice the green onion diagonally. Mince the garlic finely. Slice the green and red chili peppers diagonally. (The red chili pepper adds color, but you can omit it if unavailable.)
Step 6
Make the sauce. Pour in 4-5 tablespoons of soy sauce and 1 tablespoon of minced garlic. Add about 1 cup (200ml) of water and stir to combine the seasonings. Using too much water can make the broth bland, so adjust the amount accordingly. Pour the sauce into the pot.
Step 7
Start by boiling over high heat, then reduce to medium heat once the broth comes to a boil. When the crabs turn a lovely pinkish color and are partially cooked, add the gochugaru and diagonally sliced green chili peppers. (If you enjoy spicy food, you can add the gochugaru and green chilies from the beginning.)
Step 8
As the braise cooks, a delicious aroma will fill the air. Isn’t your mouth watering already? The waiting time will be enjoyable.
Step 9
Once the crabs are fully cooked, ladle some of the broth over the crabs and continue to braise. Stir gently from time to time to ensure the seasonings are evenly distributed. When about half of the liquid remains, turn off the heat. Taste the broth and adjust the seasoning; add a little more soy sauce if it’s too bland, or a touch of oligodang if you prefer it sweeter. (It’s important to adjust the amount of soy sauce based on the saltiness of the crabs themselves.)
Step 10
This magical braised blue crab is complete! It’s so delicious served over warm rice that you’ll easily finish two bowls. For easier eating, you can cut the legs with scissors. The red chili pepper adds a visually appealing touch.
