Yangnyeom Gejang (Spicy Raw Crabs)
User Reviews
4.5
39 reviews
Excellent
-
Servings
4
-
Course
Side Dish, Main Course, Others
Yangnyeom Gejang (Spicy Raw Crabs)
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Raw crabs marinated in a slightly sweet, salty, spicy Korean sauce
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Ingredients
- 3 blue crab or kkotge, 꽃게, medium or 4 small
Seasoning
- 3 tablespoons gochugaru 고추가루 (or more to taste)
- 3 tablespoons soy sauce
- 1 tablespoon soy sauce guk ganjang, 국간장 - or use 1/2 teaspoon salt, soup type
- 2 tablespoons rice wine
- 2 tablespoons corn syrup 올리고당
- 1 tablespoon lemon juice
- 1 tablespoon garlic minced
- 2 teaspoons finely grated juiced ginger
- 1 teaspoon sesame seeds
- 1 scallion finely chopped
Instructions
- Put the live crabs in the freezer for an hour or two (longer is fine as well).
- Combine all the seasoning ingredients and mix well. The seasoning can be prepared a day or two in advance. It will further develop flavor as it sits.
- Plunge the frozen crabs in cold water to thaw. Separate the top shell and remove the gills. Clean the shell part of the crab thoroughly, with a kitchen brush or a toothbrush, under running water.
- Break (or cut) the body in half (or quarters). You can cut off the sharp end of each small leg with a pair of kitchen scissors if preferred. Drain well in a colander in the fridge. It’s important to minimize the time that the crabs are out at room temperature.
- Combine the crabs and seasoning, and toss to coat well. Spoon some sauce into the top shells. Marinate for a few hours at least or up to a couple of days in the fridge. These spicy crabs are best eaten within a couple of days.
Notes
- You can add some chopped onion and/or chili pepper to the seasoning sauce. Also, you can add 1 tablespoon of Korean plum syrup (maesil chung, 매실청), or 2 tablespoons of grated pear or apple for some fruity sweetness with a hint of acidity.
Genuine Reviews
User Reviews
Overall Rating
4.5
39 reviews
Excellent
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