Ingredients
- 5 medium fresh blue crabs or kkotge about 2 pounds
- For the brine:
- 2 cups soy sauce
- 1/2 cup rice wine or mirin
- 6 cups water
- 3 tablespoons sugar adjust to taste
- 1/2 medium onion roughly sliced
- 5 - 6 plump garlic cloves
- 3 - 4 thin ginger slices about 1-inch round
- 1 piece dried kelp dashima (about 5-inch square)
- 1 small apple roughly sliced (or 1/2 small Korean/Asian pear, if in season)
- 1 bay leaf
- 1/2 teaspoon whole black peppers
- 2 to 3 small dried whole red chili peppers
- 2 - 3 green and/or red chili peppers thinly sliced
- a few thin onion slices
- 3 thin lemon slices
NEXT instructions you can go HERE
