Thoroughly clean the crabs under cold running water, scrubbing any dirt from their shells and legs. Use a brush if necessary. Discard any dead crabs. Pat them dry with paper towels.
In a large pot, combine soy sauce, water, sugar, Korean rice wine, garlic, ginger, onion, roughly chopped green onions, Korean pear, dried kelp, and dried anchovies. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld. Remove from heat and let the brine cool completely to room temperature. This step is crucial to prevent the crabs from cooking.
Once cooled, strain the brine through a fine-mesh sieve to remove all the solids (garlic, ginger, onion, etc.). You should have a clear, flavorful soy sauce brine.
Place the cleaned and dried crabs belly-side up in a large, clean, airtight container. Pour the completely cooled and strained brine over the crabs, ensuring they are fully submerged.
Seal the container and refrigerate for at least 2-3 days, or up to 5 days, turning the crabs once or twice daily to ensure even marination.
To serve, remove the crabs from the brine. You can quarter them for easier eating. Garnish with sliced red chili, toasted sesame seeds, and finely chopped green onion. Serve immediately with warm rice. The brine can be reused once or twice if reboiled and cooled.
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