The secret friend raw korean
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The soy marinade for the crabs is Jang’s mother’s secret. It uses 20-plus herbs and other seasonings that the team sources from a Korean market in Flushing, and is a laborious marination process that takes about 3-5 days to ferment. “There are no shortcuts. She is very serious about her craft,” he says.
In addition, Rice Thief wanted to offer some non-raw dishes, such as spicy pork bone soup (gamjatang), Korean abalone congee, and homemade Korean drinks like pumpkin rice punch (shikye), all sold in larger orders meant to share. The Rice Thief menu is set up for family-style portions, ideal for a dinner party.
The secret comes from using old, sour kimchi. Throw into a pot and cook until thick and stewy. The end result is a deeply delicious and addictively spicy Korean soup.
The Secret Korean Crab Delivery You Need to Know About
