Introduction
Juk is one of my favorite comfort foods! My mom & grandmother would make different iterations (abalone, chicken, zucchini!) whenever I wasn’t feeling well. Inspired by my favorite abalone juk and Korean dramas, I thought this Lobster & Crab version would be elegant, rich & delicious. I always talk out my Korean recipe remakes with my mom, and at first, she was wary of lobster & crab juk, but when I explained the method I was planning to use to make it, she changed her tune quickly and even asked me to bring some to her in SF😁 Traditionally juk is served with seasoning on the side to season your own bowl the way it comforts you. If you don’t want to use the lobster pieces as garnish, you can dice claws & tail and add to juk when you add crab and heat through together.
Ingredients
Ingredients:
- 1.5 cups medium grain rice
- 1/2 onion, chopped roughly
- 10 garlic cloves, smashed
- 3” ginger, peeled and sliced thinly
- 2” ginger, peeled and finely julienned
- 2 large scallions or 7 regular scallions, chopped roughly
- Neutral oil like canola
- Sesame oil
- 2 Tbsp butter
- 1-2 scallions, chopped on the bias or julienned
- Optional perilla seeds and/or oil, chili oil