Korean Blue Crab Porridge
Blue crab is boiled for twelve minutes to extract a rich, naturally sweet stock, then the meat is carefully picked from the shell and reserved. Soaked rice is toasted in sesame oil in the same pot for a nutty coating, then the crab stock is added and everything simmers over medium-low heat, stirred frequently. Once the porridge thickens, diced vegetables, garlic, and the reserved crab meat join the pot for a final ten-minute cook. Adding the crab meat late preserves its delicate sweetness. Seasoned simply with soup soy sauce and salt, this juk delivers clean oceanic flavor in a smooth, comforting consistency.
Adjust Servings
Instructions
- 1
Soak rice for 30 minutes and drain.
- 2
Scrub and clean the crab, then cut it in half.
- 3
Boil crab in water for 12 minutes to make stock, then remove and pick the meat.
- 4
In the same pot, heat sesame oil and stir-fry soaked rice for 2 minutes.
- 5
Add crab stock and simmer over medium-low heat, stirring often.
- 6
When thickened, add vegetables, garlic, and crab meat; cook 10 more minutes.
- 7
Season with soup soy sauce and salt, then serve hot.
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