Korean · Dinner
Korean Rice with Marinated Crab
Warm short-grain rice tossed with sesame oil is topped with fresh crab meat marinated in soy sauce, garlic, ginger and gochugaru, finished with scallion, sesame seeds and a soft egg yolk. The marinade turns briny and slightly sweet, playing against nutty rice and a faint chili heat.
$10
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
420Calories
30.2gProtein
13.8gFat
44.8gCarbs
6.9gSugar
1.4gFiber
1720mgSodium
298mgChol
3.2gSat Fat
495mgPotassium
98mgCalcium
2.6mgIron
7.1mcgVitamin B12
4.3mgVitamin C
gluten-free-adaptable
low-calorie
spice-route
hidden-gems
Instructions
1
Prep
Pick over the crab meat, removing shell fragments. Mince the garlic, grate the ginger, and thinly slice the scallion.
2
Build
Whisk together soy sauce, rice vinegar, sesame oil, gochugaru, garlic, ginger and sugar until glossy.
3
Marinate
Fold crab meat into sauce, cover, and chill 30 minutes until glossy and lightly tinted red.
4
Build
Warm rice in a pot over low heat 3–4 minutes, stirring gently, then stir in sesame oil. Mound rice in a bowl, spoon marinated crab over top, nestle egg yolk in center, and scatter scallion and sesame seeds over.
5
Plate
Serve immediately while rice is warm and yolk unbroken.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g fresh crab meat, picked over for shell
- 1 1/2 cup280g cooked short-grain white rice
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil, plus extra for the rice
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 22 egg yolk
- 1 tsp1 tsp sugar
