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。

So, that's why I love this place.

這就是為甚麼我會這麼喜歡這個地方的原因。

Raw crab.

生醬蟹。

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。

Eating well today!

今天吃得真好！

The pièce de résistance.

最完美的傑作。

This amazing, soy-marinated flower crab.

這些令人驚豔、由醬汁醃漬的花蟹。

They are using kkotge.

他們使用的是 Kkotgae。

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。

You have onions.

裡面放了洋蔥。

You have scallions.

放了青蔥。

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。

But let me crack this open.

讓我先把這隻螃蟹拆開。

Okay.

好。

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。

It's uncooked.

它是沒有煮過的料理。

Oh my God.

天啊。

That is just incredible.

這真的是太棒了。

It is so rich, and smooth.

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 just coats your whole mouth.

它簡直盈滿了你整個口腔。

It has a sweetness to it that is indescribable.

它有一種難以描述的甘甜的味道。

Like, I can't...

就像是，喔我無法......

It's not sugary.

它不是完全的死甜。

It's not caramelly.

也不是焦糖的那種甜。

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。

I can't...

我真的無法......

Oh man.

喔天啊。

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.

這其實讓我想到了生干貝。

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.

所以我現在要先拿一點蟹黃。

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。

Let's try that.

來試吃看看。

Get some of the rice.

拿一點飯。

I'm a little scared of this part.

其實我有點怕這個部分。

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......

Whoa.

哇。

Man, that's totally different.

老兄，這完全不同。

The roe is...

這個蟹黃......

Reminds me heavily of like uni.

讓我深深連想到海膽的味道。

That is like truly, truly special.

這真的非常、非常地特別。

You can see ganjang gaejang...

你可以看到生醬蟹......

You can find it in Korea, definitely.

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。

It's a long process.

它需要花上很長的處理時間。

These things have been aging for two days.

這些東西要醃上兩天。

So it is a hard dish to serve.

所以這是一道功夫菜。

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。

That was the first father and son trip.

那是第一次的父子之旅。

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

我學到了非常多、也吃得很開心。

Yeah, and I take full credit for that.

沒錯，這完全是我的功勞。