Name: 神級偷飯賊：韓國醬油螃蟹！ (Raw Crab is One of the Greatest Dishes in All of Korean Cooking (K-Town))
Uploaded: 2020-03-06T21:01:10.000Z
Duration: 4 min 58 s

When I came here for the first time a few years back, and I enjoyed ganjang gaejang.

多年前當我第一次來這裡的時候，就驚艷於生醬蟹的美味。

Like, it opened up a whole other universe of flavor and that

就像，它打開了一個全新的味蕾世界。

Honestly, like, I think propelled me toward a greater pursuit of amazing Korean food.

說實話，我想這驅動了我想更進一步追求韓國美食的渴望。

這就是為甚麼我會這麼喜歡這個地方的原因。

It's a specific breed that's flown in from Korea.

它是從韓國傳來的特殊螃蟹料理。

And the way they get made, is put into this incredibly complex, aromatic, sauce.

而製作生醬蟹的方法，就是把生螃蟹放進極為複雜又醇香的醬汁裡醃。

這些令人驚豔、由醬汁醃漬的花蟹。

So "kkotge" literally means in Korean, "flower crab."

所以 Kkotgae 基本上就是韓文中花蟹的意思。

This soy-fermented crab is the absolute pinnacle of Korean cuisine expression.

這種由醬油發酵的螃蟹絕對是韓國料理表現手法的巔峰。

It's not this heavy spicy red marinade, instead, you have a gentle soy marinade, and inside you have all these aromatics.

它不是用傳統又辣又紅的厚重醃料，相反地，這道料理用的是溫和的醬油醃汁以及這些散發香氣的醃料。

And you even have like traditional Korean medicinal products like deer antlers, and licorice root.

甚至還放了傳統的韓藥材料，例如鹿茸和甘草。

The thing is really completed with the addition of mirin, which is a rice wine, and also some sake and soju.

最後藉由添加味醂，也就是一種米酒，以及一些清酒和燒酒來完成整個過程。

This thing, this liquid, just magically transforms the crab.

這個東西，這種液體，會魔法般地讓螃蟹變身為一道佳餚。

You can tell this is a female crab, because you can see the roe, the bright orange roe in there.

你可以辨別出這是一隻母蟹，因為你看這裡面有蟹黃，橙燦燦的蟹黃。

It almost has this like, sheen of like, bone marrow.

蟹肉有近似於骨隨那種閃耀的光澤。

Really and almost the same texture as bone marrow.

真的，它的質地幾乎就跟骨隨一樣。

But this is cold, this is a completely cold dish.

但這是冷的，這完全就是一道冷盤。

它是如此的豐腴又如此的滑順。

Like, almost like butter melting on your palate.

幾乎就像融化在你上顎的奶油。

It has a sweetness to it that is indescribable.

它有一種難以描述的甘甜的味道。

It's got this sweetness that only crab can give you.

這種甜味是只有螃蟹才能賦予的。

The gentle fermentation has like, congealed the meat into this like, kind of uniformed gelatin.

這種溫和的發酵作用將蟹肉凝結成類似於膠、凍的口感。

It's countered by the brighter notes of the actual marinade.

與之對比的是醃汁原本鮮明的調性。

When it's raw, it's another thing completely, like it's almost unrecognizable.

當螃蟹還沒醃過的時候，完全就是另一種東西，幾乎讓人認不得它的樣子。

If blue crab is regular Angus beef, like, this is wagyu.

如果說藍蟹是一般的安格斯牛，那這就是和牛。

Because it just melts away as you start eating it, just like a great piece of wagyu beef.

因為它入口即化，就像是一塊上等的和牛。

When you have it with rice, because of the soy, it takes on this almost like, sushi-like quality, right?

當你配飯一起吃的時候，因為醬油的關係，幾乎有像在吃壽司的感覺，對吧？

This actually reminds me a lot of raw scallop.

When you have a raw scallop, on top of sushi rice, you get that rich texture of the scallop, contrasted with the warm rice.

當你在吃生干貝的時候，搭配著下方的壽司飯，就會因為溫熱的飯的對比，更突顯出干貝的豐厚口感。

It's the same thing that's happening here, except you have an entire crab of it.

這個道理也同樣可以運用在這裡，除非你直接吃掉一整隻螃蟹。

You can keep getting that incredible combination.

你可以持續地品嘗到那種夢幻的組合。

So what I'm going to do is take some of the roe now.

This bright orange roe, along with... these are kind of the innards of the crab.

橙燦的蟹黃，以及這些應該是螃蟹內臟的東西。

I don't love eating the middle of the crab, but maybe that's just because...

我不太喜歡吃螃蟹的中心部位，但也許那只是因為......

你當然可以在韓國找到這道料理。

But in the U.S., this is not a very common dish.

但在美國，這不是一道隨處可見的菜色。

These things have been aging for two days.

You have to be known for it, you have to specialize in it, and that's what I love about Soban.

餐廳必須要有以之聞名的實力、也必須要專精這道料理，這也是為什麼我這麼愛 Soban 這間餐廳的原因。

They have committed to preparing one of the greatest Korean dishes.

他們全心全意地奉獻在做出最好的韓國料理上。

Thank you so much for watching, and if you want to see more of K-town in Los Angeles, click right here.

感謝你的收看，如果你想要看更多關於洛杉磯韓國城的大小事，點這裡。

I had a very good upbringing, and I ate very well.

我學到了非常多、也吃得很開心。