Spicy Raw Marinated Crab (Yangnyeom Gejang)
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0.0
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Unrated
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Prep Time
40 mins
-
Servings
3 people
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Calories
244 kcal
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Course
Main Course
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Cuisine
Korean
Spicy Raw Marinated Crab (Yangnyeom Gejang)
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Spicy raw marinated crab, or yangnyeom gejang, is perfect for Korean food lovers. Using frozen raw crab makes it easy to prepare, and the flavorful, spicy sauce is amazing with rice!
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Ingredients
- 2 lb frozen Korean flower crabs or blue crabs see note below for fresh live crab
- 1/2 cup soju (Korean alcohol) or 1/2 cup water + 2 tbsp vinegar
- 2 tbsp soy sauce
- 2 tbsp Korean fish sauce
- 1 small onion thinly sliced
- 2 Fresh chilies sliced
- 2 green onion finely chopped
- 1 tbsp toasted sesame seeds
spicy sauce
- 5 tbsp Gochugaru (Korean chili flakes)
- 3 tbsp Korean corn syrup or oligo syrup
- 1 tbsp Korean plum extract (maeshil-cheong)
- 1 tbsp minced garlic
- 1/2 tbsp ginger paste
- 1 tbsp sugar
Instructions
- Thaw the crabs in the refrigerator for several hours or overnight. Alternatively, rinse them under cold water to remove the ice. Use a pair of scissor or sharp chef’s knife to cut the crab body in half. Trim off the thin legs and the pointy parts of the claws. Crack the claws with the back of the knife or scissors to help them absorb the spicy sauce. Rinse the crab pieces in cold water and drain. Drizzle soju (or vinegar mixture) over the crabs and drain again.
- Place the crab pieces in a large bowl or container. Drizzle soy sauce and Korean fish sauce over the meaty parts of the crab and toss well. Marinate the crab in the fridge for 20 minutes.
- To make the spicy sauce, collect the soy sauce mixture from the marinade in a mixing bowl. Add Korean chili flakes (gochugaru), corn syrup, plum extract, garlic, ginger, and sugar. Mix well.
- Pour the sauce over the crab and add sliced onion and fresh chilies. Toss the crab with two spatulas to coat evenly with the sauce. Garnish with chopped green onion and toasted sesame seeds.
- You can serve the crab immediately or chill it in the fridge for 2 hours before serving. Serve cold with rice. This spicy marinated crab will keep in the fridge for up to 3 days. Do not refreeze.
Notes
- How to clean fresh live crabs:
- Put the crabs in the freezer for 2 hours to put them to sleep.
- Wash the live crab under cold running water to clean the shell. Flip the crab over and pull off the small flap (apron) on the belly. Pull off the top shell by inserting your thumb under the edge and lifting it away. Remove the gills (gray, feathery parts) and any internal debris. Keep the roe and tomalley if present.
- Cut the crab in half using a sharp knife or scissors. Trim the thin leg tips and crack the claws to help the sauce soak in. Give the crab pieces one last rinse and drain well.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
38g
(13%)
Protein
19g
(38%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Cholesterol
32mg
(11%)
Sodium
2484mg
(104%)
Potassium
679mg
(19%)
Fiber
6g
(24%)
Sugar
26g
(52%)
Vitamin A
4340IU
(87%)
Vitamin C
54mg
(60%)
Calcium
143mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 2484mg | 104% |
| Potassium | 679mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 26g | 52% |
| Vitamin A | 4340IU | 87% |
| Vitamin C | 54mg | 60% |
| Calcium | 143mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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