Leftover Seasoned Crab Transformation: Savory Soybean Paste Braised Crab
#SeasonedCrabRecipe #BraisedCrabSauce #SoybeanPasteCrab #RiceThiefDish #UniqueCrabDish #DeliciousBrothRecipe
Do you have leftover seasoned crab that’s not quite enough for a full meal but too delicious to throw away? Especially when there’s a lot of that amazing sauce left! You might think it’s hard to repurpose, unlike soy-marinated crab which can be turned into shrimp soy sauce by boiling the brine. The challenge is that you can’t boil the seasoned crab sauce. But don’t worry! By purchasing a few fresh crabs and combining them with the leftover sauce and a touch of soybean paste, you can create a flavorful braised crab dish. While most braised crab recipes use a soy-based sauce, this one utilizes your leftover seasoned crab sauce and adds soybean paste for a deep, rich flavor. It’s a true ‘rice thief’ – so good it’ll make you devour your rice, and the broth is incredibly delicious too!
Main Ingredients- 1/2 body of leftover seasoned crab
- 3 fresh crabs
- 5 ladles of leftover seasoned crab sauce
- 2 Tbsp soybean paste mixture
- 1 large green onion
- 1/2 onion
- 5 perilla leaves (optional)
- 1L water
Soybean Paste Mixture Ingredients- 4 Tbsp soybean paste
- 2 Tbsp anchovy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 5 Tbsp minced Cheongyang peppers
- 2 Tbsp natural seasoning powder
- 2 Tbsp minced garlic
- 4 Tbsp chopped green onion
- 3 Tbsp soju
- 4 Tbsp plum extract
- 4 Tbsp soybean paste
- 2 Tbsp anchovy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 5 Tbsp minced Cheongyang peppers
- 2 Tbsp natural seasoning powder
- 2 Tbsp minced garlic
- 4 Tbsp chopped green onion
- 3 Tbsp soju
- 4 Tbsp plum extract
Cooking Instructions
Step 1
First, rinse the thawed fresh crabs thoroughly under cold running water and place them in a pot. Don’t worry if some legs are broken. Clean them well with a brush, remove any unnecessary parts like gills or innards, and then add them to the pot. Cooking the crabs whole is key here; cutting them will cause the delicious meat to fall out into the broth, similar to how whole crabs are used in crab stew (jjigae).
Step 2
Here we have the leftover seasoned crab. This isn’t a product promotion; it’s just to show you how to repurpose ingredients you might have at home! Of course, this was purchased by me.
Step 3
Add the half body of the leftover seasoned crab onto the fresh crabs in the pot. Scrape out all the remaining sauce from the seasoned crab container and add it in. Pour in 1L of water and stir in the 2 Tbsp of the soybean paste mixture until well combined. This soybean paste mixture was originally intended for a perilla leaf soybean paste dish, and I saved a little specifically to add to this braised crab for an extra layer of flavor.
Step 4
Thickly slice the onion and add it to the pot along with the chopped green onion. Once all ingredients are in, cover the pot and bring it to a boil over high heat. Once it starts boiling vigorously, reduce the heat to medium-low and let it simmer gently. The dish is ready once the crabs are fully cooked.
Step 5
The crabs are cooked, and the sauce has reduced to a rich, deep color and flavor. It looks absolutely appetizing!
Step 6
Finally, tear the 5 perilla leaves and scatter them over the top. This is to infuse the dish with their fragrant aroma. If you don’t have perilla leaves, feel free to omit them. The residual heat will be enough to wilt them and release their flavor.
Step 7
I flipped the crabs during cooking to ensure the sauce coated them evenly. Now that they’re cooked, I’ve flipped them back to their original position. The vibrant red color of the cooked crabs is very appealing. The broth offers a complex taste: the savory depth of soybean paste, the natural sweetness and richness of crab, and a gentle spiciness from the original seasoned crab sauce. While the crab meat itself is delicious, the true star might be this incredibly flavorful, concentrated broth. It’s a truly satisfying dish, perfect for enjoying with a bowl of rice.
Step 8
When serving, you can optionally cut the crab bodies and legs for easier eating. Arrange the crabs nicely on a plate and generously ladle the rich broth over them. This completes your delicious ‘rice thief’ dish, a wonderful way to transform leftover seasoned crab into a flavorful braised crab creation.
