Ingredients with Measurements:
- 1 lb. fresh raw blue crab
- 2 cups cooked white rice
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tbsp. sesame oil
- 2 tbsp. gochujang (Korean chili paste)
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1/4 cup sliced scallions
- 1 tbsp. sesame seeds
Special Equipment Needed:
- Large mixing bowl
- Plastic wrap
- Refrigerator
Step-by-Step Instructions:
1. Clean the blue crab by removing the top shell and gills. Rinse the crab under cold water and pat dry with paper towels.
2. In a large mixing bowl, combine soy sauce, rice vinegar, sugar, sesame oil, gochujang, garlic, and ginger. Mix well.
3. Add the cleaned blue crab to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Once the crab is marinated, remove it from the bowl and reserve the marinade.
5. In a large skillet, heat the reserved marinade over medium-high heat until it comes to a boil.
6. Add the marinated crab to the skillet and cook for 5-7 minutes, stirring occasionally, until the crab turns bright red and the sauce thickens.
7. To assemble the rice bowl, place a scoop of cooked white rice in a bowl.
8. Top the rice with the cooked crab and spoon some of the thickened marinade over the crab.
9. Garnish with sliced scallions and sesame seeds.
Time:
Preparation time: 15 minutes
Marinating time: 4 hours or overnight
Cooking time: 5-7 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 50g
Protein: 18g
Sodium: 1200mg
Substitutions for ingredients:
- Blue crab can be substituted with other types of crab or shrimp.
- Gochujang can be substituted with other chili paste or hot sauce.
Variations:
- Add sliced avocado or cucumber to the rice bowl for extra freshness.
- Use brown rice instead of white rice for a healthier option.
- Add a fried egg on top of the rice bowl for extra protein.
Tips and Tricks:
- Use fresh, high-quality crab for the best flavor.
- Make sure to clean the crab thoroughly before marinating.
- Reserve some of the marinade for cooking the crab.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage Instructions:
Leftover gejang rice bowl can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the rice bowl in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the gejang rice bowl in a shallow bowl or plate for a beautiful presentation.
Garnishes:
Sliced scallions and sesame seeds.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested Side Dishes:
Kimchi, pickled vegetables, or a side salad.
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the crab is overcooked, it will become tough and rubbery.
Food Safety Advice:
- Make sure to clean the crab thoroughly before marinating.
- Store leftover gejang rice bowl in the refrigerator and consume within 2 days.
Food History:
Gejang is a traditional Korean dish of marinated raw crab. It is a popular dish in Korea, especially during the summer months.
Flavor Profiles:
Savory, sweet, spicy, and tangy.
Serving Suggestions:
Serve the gejang rice bowl as a main dish for lunch or dinner.
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Region: Korean