Yangnyeom Gejang (Spicy Raw Crabs)
Raw crabs marinated in a slightly sweet, salty, spicy Korean sauce
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium or 4 small blue crabs (or kkotge, 꽃게)
- 3 tablespoons gochugaru (고추가루 (or more to taste))
- 3 tablespoons soy sauce
- 1 tablespoon soup soy sauce (guk ganjang, 국간장 - or use 1/2 teaspoon salt)
- 2 tablespoons rice wine
- 2 tablespoons corn syrup (올리고당)
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons finely grated (juiced ginger)
- 1 teaspoon sesame seeds
- 1 scallion (finely chopped)
Instructions
- 1
Put the live crabs in the freezer for an hour or two (longer is fine as well).
- 2
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.
- 3
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.
- 4
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.
- 5
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.