11.355 King Crab Tomalley Rice


25 (Fri) December 2020

King Crab Tomalley Rice


from Hunil Susan (Garak Market)

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family, the In-Laws

The In-Laws believe that eating a lot before going to bed is unhealthy, and their bedtime is around 2100, so they tend to keep dinner kinda skimpy.  But they do like to eat, especially on special occasions.  In such cases, they prefer lunch, so they can stuff their faces.

So to celebrate Christmas, they came over for brunch.  FIL shelled out for king crab.

Lately, ordering home delivery of premium seafood has become the new normal for us, I suppose (see most recently 11.342 Steamed King Crab).

The upper part of the leg (the thigh?) had 80 grams of pure flesh – absolutely delicious.

When eating whole crab, a standard Korean practice is the complete the meal by mixing steamed rice with the tomalley, prepared and served in the shell (the head?), which also makes for dramatic presentation.

Here, I added Yeondu (soy sauce would be more typical), salt and pepper, sesame oil, seasoned-dried laver, scallions, and sesame seeds.  It was good.

When dismantling the crab legs, the shell must be held upside down to ensure that none of the tomalley is lost.

For more details re foods, see WHAT)

(For more details re venues, see WHERE IN KOREA)

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