Rice Thief (@ricethief.nyc) is a delivery service offering several Korean-style seafood dishes, but the star is the fresh soy-marinated raw crab, known as ganjang gejang along with its counter-part spicy crab yangnyeom gejang, which can be hard to find otherwise in NYC. "I will forever be indebted to the sacrifices my mother made, and wholeheartedly this is the main reason we pursued this: to share the love my mother puts into her craft and cuisine with the whole world," says owner Richard Jang, who operates Rice Thief out of a commercial kitchen in Queens with his mother, Jong Sook Jang, and his girlfriend Haiqi Yu. In Korea, soy-marinated crabs get the nickname rice thief, the idea being the dish is so flavorful, that it steals all the rice away. Their soy marinade for the crabs is Jang's mother's secret. It uses 20-plus herbs and other seasonings, and is a laborious marination process that takes about 3-5 days to ferment. "There are no shortcuts. She is very serious about her craft," he says. ✍️: Emma Orlow (@emorlow) 📸: Jutharat Pinyodoonyachet (@poupayphoto)