Ingredients

• 4 live female or male blue crabs, about 800 g to 1 kg total
• 1/2 cup soy sauce
• 1/4 cup soup soy sauce or regular Korean soy sauce
• 3 cups water
• 1/2 cup rice wine or mirin
• 1/4 medium onion, sliced
• 6 cloves garlic, lightly crushed
• 1 small piece ginger, sliced
• 1 scallion, cut into long pieces
• 1 to 2 dried red chilies
• 1 to 2 pieces kelp, about 5 x 5 cm
• 1 tablespoon sugar or plum extract, optional
• 2 to 3 black peppercorns, optional

Instructions

1. Rinse the live crabs under cold running water and scrub the shells and legs well with a brush. Remove any loose debris, then drain thoroughly.
2. Combine water, soy sauce, soup soy sauce, rice wine, onion, garlic, ginger, scallion, dried chilies, kelp, and optional sugar in a pot. Bring just to a boil, then simmer for 5 to 7 minutes to extract flavor. Turn off the heat and cool completely.
3. Strain the brine if you prefer a cleaner marinade, then chill it fully in the refrigerator before using it.
4. Place the crabs belly side up in a clean, nonreactive container. Pour the cold brine over the crabs until just covered. If needed, place a small plate or weight on top to keep them submerged.
5. Cover and refrigerate. After about 12 hours, remove the crabs, boil the brine again, cool it completely, and pour it back over the crabs. This helps keep the marinade safe and concentrated.
6. Marinate the crabs in the refrigerator for 24 to 48 hours, turning them once if needed for even seasoning. Serve chilled with rice.
7. For best quality, keep the dish refrigerated at all times and only take out small portions right before serving.