Ingredients with Measurements:
- 1 pound of fresh crab meat
- 1 cup of coarse sea salt
- 1/4 cup of sugar
- 1/4 cup of gochugaru (Korean red pepper flakes)
- 1/4 cup of fish sauce
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1/4 cup of chopped green onions
- 1 tablespoon of rice vinegar
Special equipment needed:
- Large mixing bowl
- Glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the crab meat, sea salt, sugar, gochugaru, fish sauce, garlic, ginger, and green onions. Mix well until the crab meat is evenly coated with the seasoning.
2. Transfer the mixture into a glass jar, pressing down firmly to remove any air pockets. Leave about an inch of space at the top of the jar.
3. Cover the jar tightly with a lid and let it sit at room temperature for 24 hours.
4. After 24 hours, open the jar and stir the mixture well. Taste and adjust the seasoning as needed.
5. Cover the jar again and let it sit at room temperature for another 24 hours.
6. Repeat the stirring and tasting process until the crab jeotgal has reached your desired level of fermentation. This can take anywhere from 2 to 5 days, depending on the temperature and humidity of your kitchen.
7. Once the crab jeotgal is ready, stir in the rice vinegar to balance the flavors.
8. Serve the crab jeotgal as a condiment or side dish with rice, noodles, or grilled meats.
Time:
Preparation time: 30 minutes
Fermentation time: 2-5 days
Temperature:
Room temperature
Serving size:
Makes about 2 cups of crab jeotgal
Nutritional information:
Calories: 60
Total fat: 1g
Saturated fat: 0g
Cholesterol: 26mg
Sodium: 10,000mg
Total carbohydrates: 4g
Dietary fiber: 0g
Sugars: 3g
Protein: 9g
Substitutions for ingredients:
- Instead of fresh crab meat, you can use canned or frozen crab meat.
- If you can't find gochugaru, you can use any other type of red pepper flakes.
- If you don't have fish sauce, you can use soy sauce or salt.
Variations:
- You can add other seafood, such as shrimp or squid, to the mixture.
- You can add other seasonings, such as sesame oil, sesame seeds, or black pepper.
Tips and tricks:
- Make sure to use coarse sea salt, as fine salt can make the mixture too salty.
- Use a glass jar with a tight-fitting lid to prevent air from getting in.
- Stir the mixture well every day to ensure even fermentation.
- Taste the crab jeotgal frequently to adjust the seasoning and fermentation time.
Storage instructions:
Store the crab jeotgal in the refrigerator for up to 1 month.
Reheating instructions:
Crab jeotgal is typically served cold and does not need to be reheated.
Presentation ideas:
Serve the crab jeotgal in a small dish or bowl, garnished with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds
Pairings:
Rice, noodles, grilled meats
Suggested side dishes:
Kimchi, pickled vegetables, steamed vegetables
Troubleshooting advice:
- If the crab jeotgal is too salty, rinse it with cold water before serving.
- If the crab jeotgal is not fermenting enough, leave it at room temperature for an additional day or two.
Food safety advice:
- Make sure to use fresh, high-quality ingredients.
- Keep the crab jeotgal at room temperature for no more than 5 days.
- Store the crab jeotgal in the refrigerator to prevent spoilage.
Food history:
Jeotgal is a traditional Korean condiment made by fermenting seafood with salt and other seasonings. Crab jeotgal is a popular variation that is often served as a side dish or used as a seasoning in other dishes.
Flavor profiles:
Salty, spicy, umami
Serving suggestions:
Serve the crab jeotgal as a condiment or side dish with rice, noodles, or grilled meats.
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Region: Korean