[Korean Cuisine of Joseon] A spoonful of taste that shakes the palate

Published 2025년 9월 12일

Tridge summary

[Korean Farmers' Newspaper] "Mix salt into the clear soy sauce and boil it, then let it cool. Pour it over the crabs and add seasonings such as tianzhu and ground pepper." The food we will prepare and taste together today is Joseon's crab kimchi. First, prepare the crabs. The crabs are not large flower crabs, but small and firm freshwater crabs. Then, add salt to the clear soy sauce, which has not been aged for a year, to increase the salt concentration. Boil this soy sauce once and let it cool, then pour it over the cleaned crabs. Add the spices tianzhu and ground pepper. Allow the soy sauce to soak into the crabs for a long time. Now it's time to taste the Joseon's crab kimchi. First, scoop up a spoonful of warm rice.

Original content

"Mix salt with soy sauce and boil it, then let it cool. Pour it over the crabs and add seasonings such as cheoncho and ground pepper." The food we will prepare and taste together today is Joseon-style crab kimchi. First, prepare the crabs. The crabs are not large flower crabs, but small and firm freshwater crabs. Then, add salt to unfermented soy sauce, called cheonjang, to increase the saltiness. Boil this soy sauce once and let it cool before pouring it over the cleaned crabs. Add seasonings such as cheoncho and ground pepper. Let the crabs marinate for a long time so that the soy sauce is well absorbed. Now it's time to taste the Joseon-style crab kimchi. First, take a spoonful of warm rice. Then, use chopsticks to pick up some of the crab kimchi and place it on top of the rice before putting the spoonful in your mouth. The salty and sweet taste of the crab meat, which has been marinated for a long time, along with the lingering aftertaste of cheoncho and pepper, will make the ...

Source: Agrinet