Chef Ryu Soo-young’s Ultimate Blue Crab Ramen
Easy and Luxurious Blue Crab Ramen Recipe for Home Cooks
Welcome! Today, we’re making Chef Ryu Soo-young’s signature blue crab ramen, a dish that elevates instant noodles to a gourmet experience. Because blue crabs spoil quickly, we’ve used high-quality frozen blue crabs that were flash-frozen to preserve their freshness. If you’re looking for a unique and luxurious way to enjoy fall blue crabs beyond stews or steamed dishes, this recipe is perfect. Prepare to be amazed by the depth of flavor you can achieve at a surprisingly affordable price. Let’s get cooking!
Main Ingredients- 1 Flash-frozen Blue Crab
- 2 packs Instant Ramen Noodles
- 1 Tbsp Mirin (Rice Wine)
- A little Green Onion (Scallion)
- 1.1 Liters Water
Cooking Instructions
Step 1
Take the frozen blue crab out of the freezer about 30 minutes before cooking to let it thaw slightly. It’s easier to handle and keeps its shape better if it’s still a bit frozen, preventing the crab meat from falling apart during preparation.
Step 2
Once slightly thawed, gently scrub the crab shell with a cooking brush or a clean toothbrush under cold running water. This thorough cleaning removes any grit or impurities, ensuring a clean and fresh flavor in your ramen.
Step 3
Locate the abdominal flap (the ‘apron’) on the underside of the crab. Gently pry it open with your thumb. This will expose and allow you to remove any sand or viscera hidden inside, contributing to a clearer and more refined broth.
Step 4
After prying open the apron, firmly grasp the crab’s body and gently pull the carapace (shell) away from the main body. While separating, check for and remove any remaining debris.
Step 5
Remove the mouthparts (the ‘beak’ or stomach) from inside the detached carapace and the feathery gills from the sides of the body. These parts can impart a bitter taste, so it’s crucial to discard them for a pleasant flavor profile.
Step 6
The very tips of the crab legs are often empty and can be sharp or inconvenient to handle. Use kitchen scissors to trim these ends off. You can also cut longer legs into more manageable pieces for easier eating and a tidier presentation.
Step 7
Now, let’s cut the crab body. Use scissors to cut the body in half. It’s helpful to hold the body so the meat side faces upwards while cutting to prevent the delicate meat from falling out. For bite-sized pieces, you can cut each half in two again, resulting in about four pieces per crab.
Step 8
Refer to the instructions on your ramen noodle packaging for the correct water amount. Do not add extra water because you’re adding crab, as this will dilute the flavor. For two packs of ramen, I’m using 1.1 liters of water. Once the water reaches a rolling boil, add all the prepared blue crab pieces.
Step 9
Add 1 tablespoon of mirin (rice wine) to help eliminate any potential fishy odor from the crab and enhance its natural sweetness. As the water returns to a boil after adding the crab, foam will appear on the surface. Skim this foam off with a spoon. This step is key to achieving a clean and clear broth.
Step 10
Let the crab simmer in the boiling water for about 5 minutes. You’ll notice the crab turning a vibrant orange color as it cooks, releasing a delicious aroma.
Step 11
First, add the ramen seasoning powder and flakes to the boiling broth to build the soup base. Then, add the noodle packs. Gently lift and separate the noodles with chopsticks a few times shortly after adding them. This ‘airing’ motion helps prevent the noodles from clumping together and ensures they cook evenly.
Step 12
While standard ramen often cooks for 4 minutes and 30 seconds, Chef Ryu Soo-young recommends cooking the noodles for only about 3 minutes to allow the crab’s flavor to fully infuse the broth (he mentioned cooking for 3 minutes for filming purposes). Ensure your noodles are cooked to your desired texture within the recommended time. Finally, garnish generously with chopped green onions for a visually appealing and incredibly flavorful blue crab ramen! Enjoy!
