Soy-Marinated Crabs

This is a serious crab recipe, even for those who love crab. It’s technically a pickled raw crab dish—most Koreans let it ferment at room temperature for a few days, but I prefer them quick-pickled and refrigerated. The main trick is not to make the pickling solution too salty, though a little salt is good. In fact, this dish, and the spicy crabs, are nicknamed “the rice thief” because they make you want to eat so much more rice. You should definitely serv