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Where to get Korean soy sauce marinated crabs in Singapore

Korean soy sauce marinated crabs are taking over Singapore’s food scene. Here’s everywhere to get the best ones at.

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Date Published: 6/24/2021

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Top 10 Best Soy Sauce Crab in Los Angeles, CA – Yelp

“That soy sauce marinated raw crab is definitely a winner! As are the plentiful banchan – from … They do offer beef and pork but we dn’t order that.

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• Author: 찐푸드 JJin Food
• Views: 조회수 15,895,135회
• Likes: 좋아요 65,324개
• Date Published: 2021. 9. 2.
• Video Url link: https://www.youtube.com/watch?v=xe4_BryVfro

Is soy sauce marinated crab safe to eat?

Raw crabs may contain different pathogens, including bacteria (e.g.Vibrio cholerae and Vibrio parahaemolyticus) and parasites (e.g. Paragonimus westermani, also known as lung fluke). Using ingredients such as wine, vinegar, soy sauce, garlic, chilli to marinate crab cannot eliminate these microorganisms.

Is soy sauce marinated crab raw?

How long does soy marinated crab last?

If left in the brine for too long, the crabs can get too salty, and the meat will start to dissolve. It’s best eaten within 3 to 4 days of preparation. After that, individually freeze any leftover crabs with a little bit of the brine in a freezer bag.

How do you eat soy marinated raw crab?

How do Koreans eat raw marinated crab?

There are several ways to eat gejang: some like to suck the soft flesh straight out of the shell, some prefer to squeeze the crab meat and roe onto their rice and many enjoy adding a couple of spoonfuls of rice directly into the carapace and mixing it with the crab meat and the roe.

Is eating raw crabs safe?

Can you eat raw crab? Crabmeat should not be eaten raw as it can contain harmful microorganisms including two types of illness-inducing bacteria and a parasite that causes lung disease. Raw crab is also very unpalatable, as the flesh is moist and mushy.

How do you cook frozen marinated crab?

How do you eat spicy marinated Korean crab?

Enjoy it with a bowl warm rice! Yangnyeom gejang (양념게장) is a spicy marinated raw crab dish. As I mentioned in my ganjang gejang (간장게장) recipe, gejang (게장) is a traditional dish that used to be marinated in a very salty soy sauce brine as a way of preserving the crabs for a long time.

What does gejang taste like?

So this was what ganjang gejang was all about. The soy sauce-based marinade was sweet but with notes of other spices and fragrances but instead of acting as a mask for the crabby bits, it acted as a flavor enhancer. You could tell the crab was fresh, fresh, fresh with hints of the ocean but without any fishy taste.

Does Hmart sell ganjang gejang?

Ganjang gejang is considered a top banchan due to its extraordinary taste! Sweet, salty and savory goodness is best served with fresh, hot bowl of rice!

Is ganjang gejang fishy?

Ganjang Gejang is a popular dish made by marinating raw crabs in a mild soy sauce-based brine. To make the brine, Korean cooks tend to use a wide variety of aromatic ingredients. The goal is to eliminate the raw, fishy taste while enhancing the flavor of the crabs at the same time.

How does Korean raw crab taste?

The flavors’ just melts in mouth and tastes creamy with distinctive fragrance. Gejang is referred to as Bap Doduk, meaning Rice Stealer, as the marinated crabs stimulate the appetite that one doesn’t realize how much rice they are eating. There are many Restaurants in Korea for eating Marinated Raw Crabs.

Are blue crabs safe to eat raw?

All crabs (crab legs, whole crabs and crab meat) should be cooked. I’m not offering this as a challenge for those looking to consume all things raw, more of a…not really possible. It’s just about impossible to eat a raw crab. The meat is so moisture-dense that picking it from the shell is a futile endeavor.

Can you eat raw pickled crab?

All crabs (crab legs, whole crabs and crab meat) should be cooked. I’m not offering this as a challenge for those looking to consume all things raw, more of a…not really possible. It’s just about impossible to eat a raw crab. The meat is so moisture-dense that picking it from the shell is a futile endeavor.

Can you eat raw crab in sushi?

Generally, sushi restaurants will use surimi crab or Pollak fish dyed to look like a crab, also known as imitation crab. This is safe. But fresh, real crab meat used in sushi or sashimi could be a huge risk of shellfish poisoning whether the crab is cooked or raw.

Can you eat imitation crab raw?

Can You Eat Imitation Crab Stick Raw? Imitation crab can be eaten right out of the packaging and doesn’t need any cooking. It’s actually not “raw”, as it’s fully cooked during the process of making crab sticks. You can chop them up and add to cold meals like salads and ceviche directly without cooking!

Can you eat crab while pregnant?

Seafood is a great source of protein and omega-3 fatty acids, which are good for your heart. But if you’re pregnant, you’ve probably heard that you should avoid some types of sushi and seafood. The good news is that most types of seafood, including crab and lobster, are safe to eat while you’re pregnant.

[SEPARATE FREE SHIPPING] Korean Soy Sauce Marinated Crab (Ganjang-Geja

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Korean Soy Sauce Marinated Crab (Ganjang-Gejang) 3.2kg (4 whole crabs)

Known as a ‘Rice Thief’, a well-known Korean saying for dishes that are so delicious that the accompanying rice is gone quickly, Korean Marinated Raw Crab is widely loved by Koreans as a special cuisine. It’s so good that you won’t need any other side dish if you have the Korean Marinated Raw Crab, whether it be spicy flavored or marinated in soy sauce.

Midum Marinated Raw Crab has been making marinated raw crabs for the past three generations with grandmother’s secret recipe, and has kept the consistency of great taste and high quality with an accumulated know-how. It became even more popular when social influencers and Mukbang-ers started raving about the marinated crab dishes.

100% Korean caught fresh crabs are thoroughly cleaned and trimmed at Midum’s HACCP certified facility, then marinated with carefully picked fresh vegetables, fruits, and other main ingredients that are locally sourced.

Midum’s secret soy sauce base is made with 17 high-quality, natural ingredients brewed at a low temperature for a long time to make it low sodium yet rich in flavor.

No Food Coloring, No Preservatives

Ingredients: Soy Sauce Marinate (brewed soy sauce, purified water, apple, pear, onion, green onion, ginger, garlic, dried black pepper, pepper seeds, sugar, dried kelp, dried licorice, mixed seasoning), Blue Crab

Precautions

Please keep frozen immediately upon receiving and until ready to enjoy. Please do not refreeze once thawed.

Marinated Raw Crabs and Food Safety

In recent months, food poisoning cases have been reported which were suspected due to the consumption of raw crabs marinated with soy sauce and wine (also known as “drunken” crabs). What are the food safety risks of consuming these raw crabs?

Raw crabs may contain different pathogens, including bacteria (e.g.Vibrio cholerae and Vibrio parahaemolyticus) and parasites (e.g. Paragonimus westermani, also known as lung fluke). Using ingredients such as wine, vinegar, soy sauce, garlic, chilli to marinate crab cannot eliminate these microorganisms. Cooking the food thoroughly is the only way to prevent diseases caused by these pathogens.

Depending on the types of pathogens, consumers may get different diseases and have different symptoms after eating contaminated marinated raw crabs. For example, Vibrio cholerae can cause cholera with symptoms like severe diarrhoea and vomiting, which may lead to dehydration. If treatment is delayed, cholera could be fatal. On the other hand, lung fluke can migrate within the body for some time, most often ending up in the lung to cause lung disease , and sometimes can travel to the brain where it can cause symptoms of meningitis. Onset of symptoms of lung fluke infection usually occurs many weeks after exposure and disease may last for many years. Other pathogens, such as Vibrio parahaemolyticus, can cause food poisoning with symptoms including diarrhoea, abdominal pain and fever.

For the sake of safety, the public should avoid eating marinated raw crabs.

Suspected food poisoning case related to the consumption of raw seafood investigated by the Department of Health:

Wikipedia

Korean dish

Gejang Gejang Korean name Hangul 게장, 게젓 Hanja 게醬 Revised Romanization gejang, gejeot McCune–Reischauer gechang, gechot

Gejang (게장) or gejeot (게젓) is a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ganjang (soy sauce) or in a sauce based on chili pepper powder. The term consists of the two words; ge, meaning “a crab”, and jang which means “condiment” in Korean.[1] Although gejang originally referred only to crabs marinated in soy sauce, it has begun to be called “ganjang gejang”(간장게장) these days to differentiate it from yangnyeom-gejang (양념게장). The latter is a relatively new dish that emerged since the restaurant industry began to thrive in South Korea.[2] “Yangnyeom” literally means “seasoning” or “seasoned” in Korean but refers to the spicy sauce made with chili pepper powder.

Gyeongsang, Jeolla, and Jeju Island are famous for their own characteristic gejang.[3] It is a representative speciality of Yeosu in South Jeolla Province, and a traditional Jeolla cuisine dish.[4]

According to a poll of tourists to Korea, gejang is difficult to eat because the dish is too hot and salty.[5]

Historical records [ edit ]

Historical records on gejang can be found in books such as Sallim gyeongje (lit. “Farm Management”),[6] Gyuhap chongseo (lit. “Women’s Encyclopedia”),[7] Jubangmun (주방문, 酒方文, lit. “Book of Making Alcoholic beverage”), Siui jeonseo (lit. “Complete Collection of Corrections and Discussions”) and others written during the Joseon Dynasty of Korea (1392 – 1910). According to Sallim gyeongje written around the end of the 17th century, making gejang is referred to as “johaebeop” (조해법, 糟蟹法), which means “a way of marinating crabs in sediments of liquor”. With the method, crabs are marinated in a mixture of jaegang (재강, sediments of liquor), salt, and an alcoholic beverage. In general, gejang spoils if preserved for a long time; however, the gejang made by the johaebeop can be even eaten until the next spring. In addition, the book records various ways of making gejang such as juhaebeop (酒蟹法, made with alcoholic beverage), chojang haebeop (醋醬蟹法, made with soy sauce and vinegar), yeomtang haebeop (鹽湯蟹法, made with boiled salted water) as well as methods of rearing crabs are called Yukseon chibeop (肉膳治法). Therefore, the record verifies that the consumption of gejang in Korean diet appeared at least as early as the 17th century.[3][8]

Crabs and harvest [ edit ]

Live crab bundles at a market in Daejeon

According to Korean traditional medicine, crab has a cold nature that could cool one’s body temperature, so gejang is believed to be good for driving away the spring fever. Although gejang was originally made with freshwater crabs in general, such crabs are becoming scarce, so the gejang made with kkotge (horse crab) caught in the Yellow Sea (West Sea), the west side of Korean peninsula, has become prevalent. Among gejang made with freshwater crabs, chamgejang of North Gyeongsang Province, which can be preserved and eaten after one year passes and beotteok gejang, which can be eaten immediately after preparation, are the most famous.[9]

Preparation [ edit ]

To prepare ganjang gejang, crabs are first thoroughly cleaned using a brush while submerged in a bowl of water, and are then rinsed to remove the moisture. The crabs are put in a hangari (earthenware crock) and are salted for about six hours. To prepare the sauce, a mixture of ganjang is boiled briefly along with sesame oil, sugar, finely sliced scallions, minced garlic, ginger, and finely shredded fresh red chili pepper. Once the salted crabs are removed from the hangari and placed in a suitable bowl, the hot sauce is poured onto the crabs. An hour later, the ganjang is removed from the bowl and reheated until boiling. It is again poured over the crabs, and the procedure is repeated for a third and fourth time. The dish can be eaten once the sauce is chilled. If using boiled ganjang after it has been chilled, the gejang can be eaten two weeks after preparation, and it can be preserved for longer. A variation involves adding minced beef while the sauce is poured over the crabs, endowing the gejang with more spices.[1] In recent days, some people add lemon, chili pepper, or traditional medicine when making gejang in order to remove the fishy smell and to increase its rich flavor.[10]

As for yangnyeom gejang, the dish is made with raw crabs and a spicy and sweet sauce of chili pepper powder, and ground Korean pear, onions, ginger and garlic, as well as whole sesame seeds, and sesame oil. In general, the gejang can be eaten a half day after the preparation and consuming the dish within two or three days is best to have its intact spicy and sweet and sour taste. If crabs are first marinated in a boiled and chilled mixture of eakjeok (액젓, filtered jeotgal) and soy sauce before mixing the spicy sauce, the yangnyeom gejang can be well marinated with the latter sauce, and can be preserved longer.[10]

Types [ edit ]

Gejang Served ready to eat the tomalley and roe of

Types are divided by crab species, region, and cooking method. Among varieties, beoltteok gejang (벌떡게장) is a local specialty of Jeolla Province and is made with live Charybdis, which are called either beoltteokge (벌떡게) or minkkotge (민꽃게) in Korean.[11] The crab has a hard carapace with a reddish-brown color and is found in the seawater of Korea according to Jasaneobo (자산어보 “Fishes of the Huksan Island”),[12] the first Korean fisheries science book written by the scholar Jeong Yak-jeon (정약전) in 1814. To make the gejang, the crabs are cut into several pieces or used whole if they are not large. One or two days after the beoltteokge have been marinated in a ganjang-based sauce, one can enjoy the gejang which has a fresh and sweet taste. However, beoltteok gejang can not be preserved for a long time, so it is said that the name reflects the fact; beotteok means “quickly” or “immediately” in Korean.[3]

Kkotgejang (꽃게장) is made with kkotge (horse crab), which is the most consumed crab in South Korea. It is also a local specialty of Jeolla Province, and the dish is known for the umami taste. After cleaned, the live crabs are chopped into several pieces, and a mixture of ganjang, sliced scallions, garlic, ginger, chili pepper powder, sesame seeds, salted is poured over them. It can be eaten one day after preparation.[13]

Another local speciality of Jeolla Province is konggejeot (콩게젓) which is indigenous to Gangjin County. The gejeng is made by grinding crabs as small as a bean (kong in Korean) with millstones. The thick ground paste is mixed with salt and gochujang. In Jeju Island, gejang is called gingijeot (깅이젓) made on every fifteenth of March in the lunar calendar at low tide. It is traditionally said that gingijeot is good to cure every illness in the region.[3]

Yangnyeom gejang

Chamgejang (참게장) is a local specialty of Gyeonggi Province and is made with chamge (Chinese mitten crab) which generally live in the rivers of Korea which flow to the Yellow Sea. Chamge harvested in the Imjin River near the Paju region is especially famous for its unique taste and having a less earthy smell, so for many centuries the crabs were presented to the King of Korea as a delicacy.[citation needed] As demonstrated by the fact that records on chamge can be found in several historical documents regarding fisheries and cuisine such as Jasaneobo, Gyuhap chongseo (Women’s Encyclopedia[7]), and the chapter Jeoneoji (전어지) of Imwon gyeongjeji (임원경제지), the dish has been eaten by Koreans for a long time. However, these days pollution in the rivers has decreased the crab’s habitat, so chamge is barely found except in Imjin River. Chamgejang is commonly nicknamed “bapdoduk’ (밥도둑, literally “a meal thief” or “a rice thief”) because it is considered a good dish for arousing one’s appetite. The dish is intended to preserve for long periods, so the gejang is saltier than other varieties.[14]

Ganjang gejang

Chamgejang is also widely eaten in Gyeongsang Province, and is prepared at every house during autumn to make a banchan (small side dish) for the next summer. The crabs are also caught in rice fields during the harvest season, and female crabs are considered the best because they contain a lot of roe and fatty tomalley.[3]

Serving [ edit ]

Yeosu is famous for gejang as well as gat kimchi (갓김치). A meal emphasizing ganjang gejang is called gejang baekban (게장백반) that consists of a plate ganjang gejang, various plates of banchan (side dishes), and a bowl of cooked rice.[15]

See also [ edit ]

Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)

Ganjang gejang is a traditional dish that’s made by marinating fresh raw crabs in a mild soy-sauce based brine. Your bowl of rice will be gone in no time as you enjoy sucking the flavor-packed crab meat out of the shell.

What is gejang?

Gejang (게장) is a traditional dish that’s made by marinating raw crabs in soy sauce. Historically, a very salty soy sauce brine was used as a way of preserving the crabs for a long time. Nowadays, gejang is enjoyed for its deliciously savory taste, so fresh crabs are marinated in a mild soy sauce-based brine and usually eaten within a few days. This modern version is enormously popular in Korea. The soy sauce-based gejang is also called ganjang gejang (간장게장) to distinguish it from a spicy version, which is another modern concoction, called yangnyeom gejang(양념게장).

In my family, two of us are big fans of gejang. When I was pregnant with my first child, gejang was what I craved the most. Interestingly, my first born loves gejang. During his visit to Korea, he waited 45 minutes in line outside on a hot summer day to eat at a restaurant well known for its gejang. I wonder if his love for gejang has anything to do with my pregnancy cravings.

Gejang is eaten with a bowl of rice. Koreans even refer to this dish as a “rice thief” (밥도둑). Your bowl of rice will be gone in no time as you enjoy sucking the flavor-packed crab meat out of the shell. Be sure to leave a spoon or two of rice to mix with the roe and tomalley in the top shell. The crab infused brine is also delicious mixed with the rice or as a sauce for other dishes.

How to make gejang

In Korea, gejang is most commonly made with a crab species called, kkotge(꽃게), aka horse crab. The Korean name literally translates into “flower crab”. Here on the east coast of the U.S., we have blue crabs. I started this gejang post earlier in the summer, when the peak season for Chesapeake Bay blue crabs had just started. But even now, I am still able to find fresh female crabs with roe.

We Koreans prefer female crabs for making gejang, but you can also use male crabs, especially in the fall when they are fat and bountiful. As is the case with the consumption of any raw seafood, be sure to use only the freshest crabs.

The method for making ganjang gejang is relatively simple. Dealing with the live crabs will be your biggest challenge. However, it’s very common in Korea to freeze live crabs since fresh crabs degrade very quickly. I always put them in the freezer for a while for easier cleaning.

To make the brine, Korean cooks tend to use a wide variety of aromatic ingredients. The goal is to eliminate the raw, fishy taste while enhancing the flavor of the crabs at the same time. The brine should be flavorful, but not overpowering and too salty.

Ganjang-gejang (Raw crab marinated in soy sauce)

Hi everybody! I’m eventually releasing my ganjang-gejang recipe today. You’d be surprised at how many people have requested this recipe through the forum, social media, email, and even in person. This recipe might look simple to you, but it took me years to develop. It’s by far the best result!

In the video you can see how I handle these fresh crabs by putting them in the freezer for two hours. If you freeze them longer, the ganjang-gejang will not be good, and if you freeze them less, then they will come back alive when you take them out of the freezer. This might freak you out so much that you couldn’t enjoy the dish, even if you could make it from jumping crabs. : )

One day last year, I got good quality female crabs to film this recipe. When I came home, I kept them in the freezer, but I totally forgot about the crabs until the next day! My crabs were frozen hard like rocks! Even if you thaw them out nicely, they won’t be delicious anymore and their flesh will be a viscous liquid.

One spring day this year, I attempted to film the recipe again. I bought very beautiful blue crabs, but this time I wasn’t patient enough to wait for 2 hours to freeze them. My makeup was done, and I was supposed to meet friends in the afternoon, so I waited just 1 hour. When I took them out they looked ok and calm, so I started filming. Sooner or later they started to become really active, especially in the water in my sink.

I was so scared that I felt sweat trickling down my back. I made ganjang-gejang that day, but I gave up filming it because I knew it wouldn’t look good. My mother, on the other hand, always makes gejang with live crabs and she has no problem handling them. You can do it like her if you’re brave enough; you don’t need to freeze them at all.

For the filming of this video, I waited very patiently for 2 hours while the crabs went to sleep, and it turned out very well.

Ingredients

2 pounds live blue crabs (6 or 7 crabs) (or live flower crabs)

1 apple, sliced thinly

1 medium onion, sliced

6 garlic cloves

1 tablespoon ginger, chopped

2-3 green chili peppers, chopped

3-4 small dried red chili peppers

5 inch x 8 inch dried kelp

2½ cups soy sauce

¼ cup rice syrup

6 cups water

Garnish

Serve with rice.

Directions

Freeze crabs for 2 hours to put them to sleep. Create marinade by combining soy sauce, water, dried chili pepper, ginger, apple, dried kelp, onion, garlic, and rice syrup in a heavy pot. Cover and bring it to a boil over medium high heat for 20 minutes, until boiling. Turn down the heat to low and keep boiling the marinade for another hour. Let the marinade cool down a little bit, strain it, and then let it cool down thoroughly. Set aside. Take the crabs out of the freezer. Grab one crab and put on the cutting board belly up. Remove the apron (the piece folded around under the body), by lifting it and twisting it off. Turn it over. Grab the shell with one hand and split it open with your other hand. Remove the gills with a knife or your fingers. Cut off any stringy stuff (eyes & antennae) from the edge of the shell with scissors. Clean all the crabs this way, and keep track of which shell goes with which body. Brush the crabs in cold running water to clean them thoroughly. But be sure not to wash away the tomalley (aka “mustard”). Drain and put each shell back on the body it belongs to, so that it looks a whole crab. Put the crab into a wide mouth glass jar or container, belly up. Pour the marinade into the jar and press the crabs down with something heavy like a rock, so they remain submerged. Refrigerate for 24 hours.

How to eat:

Serve with rice. Cut the crab into bite size pieces with a knife or scissors. Crush the hard claw with the back of your knife, which will help you get to the delicious meat without damaging your teeth. There are many stories in Korea of people breaking their teeth or dentures on ganjang-gejang. Garnish with chopped green onion, chopped red chili pepper or silgochu, and sesame seeds. Suck the crab flesh out of the legs, claws, and body. Put a few spoons of rice into the shell, and mix it up with the tomalley, roe and marinade in there. Eat it out of the shell with a spoon. Put some rice mixed with marinade on a sheet of roasted kim (seaweed paper), add some sliced cucumber (optional) and eat.

Enjoy the recipe!

Tips for making awesome ganjang-gejang:

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Ganjang Gejang (간장게장) or marinated soy sauce crabs is a delicacy in Korea. This traditional and popular dish is made by marinating fresh raw crabs in a brine made with soy-sauce.

SoGoodK has specially curated the popular Ganjang Gejang from Ilmi Ganjang Gejang Restaurant 서울 장안동 일미간장게장 in Seoul, Jang-an-dong, with 47 years of history making the soy sauce marinated crabs. This restaurant is very popular among the Korean local, TV and film celebrities, even for foreigners who visited Korea will try out this dish.

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1 box comes with 2 Female Crabs full of Roe and 3 prawns in soy sauce.

How to prepare and consume Ganjang Gejang (Download instructions here)

Where to get the best Korean soy sauce marinated crabs in Singapore

Korean cuisine has been making waves in Singapore the last few years — we definitely aren’t strangers to dishes like tteokbokki, Korean fried chicken and Korean barbecue. The soy sauce marinated crab, however, is a dish that has remained mostly elusive to the uninitiated — until now that is.

Chilli crabs and pepper crabs might be aplenty, but soy sauce marinated crabs? Also known as Ganjang Gejang, this delicacy starts with a generous soy sauce brine that’s usually spiked with apples, onions, garlic and chilli peppers, before it’s poured over fresh, raw flower crabs and marinated in the refrigerator for at least 24 hours and served chilled.

The result is mind-blowing, deliciously tender, raw crab flesh that oozes out with ease, accompanied by a beautiful balance of spicy, sweet and salty character. A fair warning though, the aromatic and flavoursome Ganjang Gejang meat can get a little too overpowering when had on its own, so a bowl of fluffy white rice (or three) is its best companion.

There are a couple of ways you can eat it: suck the meat straight out of the shell if you’re one for stronger flavours, or squeeze the meat out on your rice and mix well. For a truly authentic experience, however, we recommend adding a couple of spoonfuls of rice onto the shell and mixing it directly with the roe and the meat.

We’re salivating at the thought already.

(Hero and featured image credit: @_fooduide87 via Instagram)

Here’s where to get the best soy sauce marinated crabs in Singapore:

Soy sauce marinated blue crab

This is Korean traditional food that called ‘Ganjang gae jang’.

It has the best tasty with special soy sauce which is made by golden recipe.

Nobody can think that this is the soy sauce.

The special soy sauce has a secret method of Korean actor ‘Kim soo mi’ who is famous for cooking to be called “The mother of the taste” in Korea.

Two crabs and two packs special soy sauce in a bag.

Do not need to cook.(need only defrost)

Soy Sauce Marinated Crab

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Korean Soy Sauce Marinated Crab (frozen) 4.4lb

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