Hard-core Korean
New York magazine|March 27 - April 09, 2023
Marinated crab goes mainstream.
E. ALEX JUNG
Hard-core Korean

EVERY ASIAN BADDIE I know has been talking about Rice Thief, a ghost kitchen in Sunnyside that turns out batches of ganjang gejang, O a classic recipe of raw crab marinated in soy sauce and aromatics. News of the Korean delicacy's arrival last year spread through group chats: "Study this menu," said one friend, who dropped in the PDF. Another quickly responded, "If you don't invite me, I will drown myself in soy sauce." It wasn't just the people in my immediate vicinity, either: Social media has a way of seizing on weirdly specific things, and raw crab has become an unexpected star of mukbangs and TikToks, like a clip posted by a dietitian named Blair Cooley, who tried a super-spicy version from H Martmade with gochugaru marinade-for the first time only to declare, "I don't know how I feel about, like, the fishiness taste."

この記事は New York magazine の March 27 - April 09, 2023 版に掲載されています。

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この記事は New York magazine の March 27 - April 09, 2023 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

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