Prepare 1000 g blue crabs by cleaning and cutting them into bite-sized pieces.
Puree 200 g Korean pear, 50 g onion, 80 g garlic, and 20 g ginger.
Combine the puree with 30 g anchovy fish sauce, 30 g extract, 100 g gochugaru, 50 g gochujang, 70 g soy sauce, 40 g sugar, and 50 g water.
Sesli anlatım, porsiyon ayarı ve daha fazlası
