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welcome to my crib mtv!

Yangnyeom gyejang *Ingredients* 5 frozen blue crabs (thawed and quartered) ⅓ cup soju (or white wine) ⅓ cup soy sauce ⅓ cup gochugaru (Korean chili powder) 2 tbsp fish sauce 2 tbsp rice malt syrup (or corn syrup) 2 tbsp green plum extract (or sugar) ¼ asian pear ½ onion 1 tbsp ginger ¼ cup garlic Instructions 1. Prepare the Crabs Thaw the Crabs: If the crabs are frozen, let them thaw in the refrigerator overnight or in cold water for a couple of hours. Clean the Crabs: Remove the top shell, gills, and intestines. Rinse thoroughly under cold water. Use kitchen shears to cut the crabs into manageable pieces (e.g., halves or quarters). 2. Pre-Marinate the Crabs Place the cleaned crabs in a large bowl. Pour ⅓ cup of soju (or white wine) over the crabs. Toss gently to coat. Let them sit for about 15 minutes to reduce any fishy odor. Drain and set aside. 3. Make the Spicy Marinade In a blender or food processor, combine: * ¼ Asian pear * ½ onion * 1 tbsp ginger * ¼ cup garlic Blend until smooth. In a large mixing bowl, combine the blended mixture with: * ⅓ cup soy sauce * ⅓ cup gochugaru * 2 tbsp fish sauce * 2 tbsp rice malt syrup (or corn syrup) * 2 tbsp green plum extract (or sugar) Mix thoroughly to form a thick, well-balanced marinade. 4. Marinate the Crabs Add the crabs to the marinade, ensuring each piece is coated thoroughly. Transfer the crabs and marinade to an airtight container. Press the crabs gently to ensure they are fully submerged in the sauce. 5. Refrigerate * Let the crabs marinate in the refrigerator for at least 12 hours, but for best flavor, marinate for 24-48 hours.

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seoullungtang 💏 my skin

Ggakdugi (Radish Kimchi) Ingredients Radish: 1 (2kg) Salt: 4 tbsp Sugar: 4 tbsp Scallions: 10 Fish Sauce: 2 tbsp Gochugaru (Korean chili flakes): ½ cup Blended Sauce * Onion: 1 * Apple: ½ * Red Peppers: 5 * Ginger: 1 tbsp * Garlic Cloves: 10 * Cooked Rice: 2 tbsp (or substitute with 2 tbsp rice flour, gelatinized with ¼ cup boiling water) * Fermented Shrimp Paste: 2 tbsp Instructions 1. Prepare the Radish * Clean the radish thoroughly, scrubbing the outer layer to remove any dirt. * Cut the radish into 1-inch (2.5 cm) cubes. 2. Salt and Sugar the Radish * Transfer the cubed radish to a large bowl. Sprinkle evenly with salt and sugar. * Toss the radish thoroughly, ensuring the salt and sugar are well distributed. * Let the radish sit for 40 minutes to draw out excess moisture, tossing once at the halfway point for even salting. 3. Prepare the Scallions * Cut the scallions into 2-inch (5 cm) matchsticks. * Toss the scallions with 2 tbsp of fish sauce and set aside. 4. Make the Blended Sauce * Blend all the sauce ingredients until smooth. 5. Assemble the Ggakdugi * After salting, drain the excess liquid from the radish. * Coat the radish evenly with gochugaru. * Add the scallion mixture and the blended sauce. Toss everything together until well combined. Fermentation Tips * Place the ggakdugi in a cool, shaded area for 1 day. Once liquid begins to form, stir to combine. * The fermentation time depends on your preference and the temperature: * Winter: Ferment outside for up to 3 days before transferring to the fridge. * Summer: A half-day outside is usually enough. * For the best flavor, refrigerate the ggakdugi for at least 3 days before eating.

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🫡SEOUL MEET & GREET🫶 ⏰OCTOBER 20th 1 - 4 PM ⏰10월 20일 오후 1시 - 4시 📍서울숲 2길 14-12 📍Seoulsup 2-gil 14-12 or type icc seongsu seoul! 아니면 네이버에 icc 성수 검색해주세요!!! 📣cash only ( bc it's me & fam handling it áa)) 📣!! 현금/ 계좌이체 가능( 소소하게 하는거여서 단말기가 없어요.. 👩🏻‍🍼All proceeds will go to Babybox Korea to help infants and single mothers in need! 👩🏻‍🍼전액 모두 도움이 필요한 아기들과 미혼모 가정을 위한 베이비박스 코리아 단체에 기부됩니다! See you soon on Sunday❤️‍🔥 그럼 일요일에 뵙겠습니다 (꾸벅)❤️‍🔥

my favorite dumprings 📍킹수제만두

3 reasons why asian food is good for meal prepping 👑🫡

if i can u can too!!!

scribbled walls = og joint 📍부침개가 사람잡네 화양동 18-24번지 광진구 서울특별시 KR

Korean earthenware pot >>>

How to Make Tofu! 📍원조할아버지손두부

im so annoyed