Yak-gejeot (Seasoned Soy-Marinated Crab)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- crab
- doe whole-bean soy sauce
- doe sesame oil
- ginger, black pepper, cheoncho (Sichuan pepper)
Instructions
- For ~50 crabs, combine 2 doe whole-bean soy sauce and 1 doe sesame oil with ginger, black pepper and cheoncho (Sichuan pepper).
- Boil the marinade down salty and cool it.
- Wash the crabs and starve them two days.
- Soak the crabs in the sauce until ripe, then use.