The Ultimate Rice Thief: Perfect Soy Marinated Crab Bibimbap Recipe
Transform Leftover Soy Marinated Crab into a Delicious Crab Shell Bibimbap
Lately, I’ve been absolutely hooked on soy marinated crab (ganjang gejang). While it’s a delicious rice thief on its own, I discovered an even more exquisite way to enjoy it: finely dicing vegetables and mixing them into a bibimbap, then serving it in the crab shell! The visual appeal is simply stunning. This recipe will elevate your leftover soy marinated crab into a delightful meal.
Main Ingredients- 1 Soy marinated crab (or 1-2 Tbsp crab meat)
- 1 bowl Warm cooked rice
- 2 sheets Seasoned seaweed (Jomi Gim)
- 5 Fresh perilla leaves
- 1 Red chili pepper
- 1 Korean green chili pepper (optional, for a spicy kick)
- 1 Green onion (use mostly the white part)
Seasoning for Mixing- 1 Tbsp Toasted sesame oil
- Pinch of whole sesame seeds (adjust to taste)
- 1 Tbsp Toasted sesame oil
- Pinch of whole sesame seeds (adjust to taste)
Cooking Instructions
Step 1
First, carefully separate the shell from the body of the soy marinated crab. You can make a small incision along the edge of the shell with a knife to help it detach easily. Rinse the separated shell clean and set aside. Cut the soy marinated crab in half to prepare for extracting the crab meat.
Step 2
Wash the fresh perilla leaves thoroughly, pat them dry, and then thinly slice them into fine shreds. Finely chop the green onion (focusing on the white parts). For the red and green chili peppers (if you prefer it spicy), remove the seeds and mince them as finely as possible. These finely chopped vegetables will add wonderful flavor and texture to your bibimbap.
Step 3
In a large bowl or plate, place 1 bowl of warm cooked rice. It’s best to use rice that has cooled slightly, as very hot rice might make the vegetables wilt. This ensures a better texture for your bibimbap.
Step 4
Hold the halved soy marinated crab over the rice and press down firmly with a fork or chopsticks to extract the crab meat, placing it on top of the rice. Don’t forget to scrape out any remaining internal organs (the rich, golden ‘yangjang’ inside the shell) and add them to the rice for an extra boost of savory flavor.
Step 5
Now, generously sprinkle the finely chopped perilla leaves, green onion, and chili peppers from Step 1 over the rice. Drizzle 1 tablespoon of toasted sesame oil all around. Gently mix everything together using a spoon and chopsticks. Be careful not to overmix, as this can make the rice mushy. A light, even toss is key!
Step 6
Shape the well-mixed bibimbap into a neat mound. Carefully place this bibimbap into the clean crab shell prepared in Step 2. Finally, sprinkle a pinch of whole sesame seeds over the top for a beautiful finish. Your stunning Soy Marinated Crab Bibimbap is now complete! Enjoy the irresistible taste of bibimbap mixed right in the crab shell – it’s truly unforgettable.
