These soy-marinated crabs can set you back $60, per crab, at Seoul’s finer restaurants, but they’re relatively easy to make at home. What you don’t pay in money or labor, however, you will pay for in time. Then there’s the matter of killing the sea critters. Drowning them in tap water works, as does freezing them, but neither method is as humane as simply flipping over each crab and slicing through its heart. Too squeamish? Ask your fishmonger to do the deed for you. Some Korean grocery stores, such as H Mart, sell fresh blue crabs, already killed and cleaned specifically for this dish.
- 2 cups low-sodium soy sauce
- 1 sweet red apple (such as Gala), cut into eighths
- 4 large garlic cloves, smashed
- 2 Tbsp. dark brown sugar
- 1 5-in. square of dried kelp
- 1 2-in. piece of ginger, thinly sliced
- 2 medium red onions, thickly sliced, divided
- 2 large jalapeños, thickly sliced, divided
- 2 lb. live blue crabs (10-12 medium crabs)
- 6 cups steamed short- or medium-grain white rice, for serving
Note: Extra marinade may be strained, boiled, and chilled for use in another batch of crabs.