Spicy Raw Marinated Crab (Yangnyeom Gejang)
Spicy raw marinated crab, also known as yangnyeom gejang, is a must-try for anyone who loves bold Korean flavors. Made with frozen raw crab, it’s easier to prepare than you might think, and the spicy, sweet, and savory sauce is truly to die for with rice.
On a trip along Korea’s west coast, I stopped in Taean, a town famous for crab season. The raw marinated crabs I had there were unforgettable — creamy, spicy, and so full of flavor.
There are two kinds of raw marinated crabs: ganjang gejang (which is marinated in soy sauce) and yangnyeom gejang (the spicy one). Both are delicious, but I’ve always had a soft spot for the spicy version. The sauce is bursting with flavor—spicy, sweet, savory—everything you could want in a bite.
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After tasting the real deal, I figured out how to make it just right. I’m excited to share one that I think is the best homemade version of yangnyeom gejang (spicy raw marinated crab) you’ll find.
Before jumping into the recipe, I recommend reading through this post for information about Korean crabs. Also it is especially important when handling crabs and eating them raw.
Korean Flower Crab (Kkotge) vs. U.S. Blue Crab
The crab most often used in gejang is the Korean flower crab (kkotge, 꽃게), a type of blue crab. While U.S. blue crabs look similar, Korean crabs are sweeter, meatier, and have softer shells — especially during molting season. That makes them ideal for eating raw with sauce.
If you’re outside Korea, live Korean crabs can be hard to find, but frozen Korean flower crabs are widely available at Korean markets. They’re usually cleaned and frozen right after processing, often with roe and tomalley still inside, which adds authentic flavor. I prefer frozen Korean crabs over live U.S. blue crabs for both taste and convenience.
Safe Consumption of Raw Crab
Because gejang is eaten raw, food safety matters:
- Use frozen crabs labeled safe for raw consumption. Freezing reduces parasites but not all bacteria.
- A rinse with Korean soju (or vinegar-water) helps sanitize the surface.
- Keep the crab cold during prep.
⚠️ Important! Never use dead crabs for raw dishes. Bacteria multiply quickly and make them unsafe. If you’re not comfortable eating raw frozen crab, you can use live crabs, like U.S. blue crabs. Just make sure the crabs are alive and moving when you buy them. To clean, check out my guide on how to clean fresh crabs in my Korean chili crab recipe!
Female vs. Male Crabs
If you’re buying live crabs, choose female crabs when possible — they often carry eggs that add a creamy texture and balance the spice. To identify:
- Female crab apron = round
- Male crab apron = long and pointy
How to prep frozen crab
There are two ways to prep frozen crab for use. You can thaw it overnight in the fridge, or rinse it under cold water to remove any ice. It’s always a good idea to clean the crab under running cold water to wash off any dirt on the shell or between the legs.
Cut the crab in half. Trim thin legs and tips, and crack claws so the sauce can soak in.
Sanitize by drizzling with soju (Korean alcohol), then drain. If you don’t have soju, mix 1/2 cup of water with 2 tablespoons of vinegar for a similar effect.
Marinate the crab in soy sauce + Korean fish sauce for 20 minutes before mixing with the spicy sauce. This extra step helps the flavors penetrate the meat, making it even more delicious.
Spicy Sauce for Yangnyeom Gejang
The sauce is what makes this dish irresistible: gochugaru, garlic, ginger, corn syrup (or oligo syrup), plum extract, and a touch of sugar for balance.
After tossing the crab with the sauce, finish with fresh onion, chili slices, green onion, and sesame seeds. Chill for 2 hours before serving, or enjoy right away.
How to eat raw marinated crab
There’s no neat way to enjoy yangnyeom gejang — it’s messy, but that’s part of the fun.
- Gloves optional: Some people wear disposable gloves, but I like using my hands (licking the sauce off your fingers is half the joy).
- Body & legs: Scrape the meat out with your teeth, similar to eating artichoke leaves.
- Claws: Gently crack them open with your teeth or a small tool, then dip the meat back into the sauce for extra flavor.
- Be careful of small shell bits, they can sometimes get stuck between your teeth.
- Roe: If your crab has eggs, scoop them out with a spoon or enjoy them with the meat — the creamy texture balances the spice.
- With rice: Spoon some sauce or crab meat over warm rice. This is why Koreans call gejang a bap-doduk (밥도둑), or “rice thief” — it makes you eat more rice than usual!
Leftover storage
It’s best to enjoy yangnyeom gejang on the day you make it since it’s eaten raw. However, you can safely store it in the fridge for up to 3 days. Freezing is not recommended if you used already frozen raw crab, as it’s unsafe to refreeze thawed raw ingredients.
Spicy Raw Marinated Crab (Yangnyeom Gejang)
Recipe Video
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 Korean chili flakes (gochugaru)
- 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
- 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.
There’s no plum extract listed among the ingredients, yet it is mentioned in the directions. It seems that you forgot to add it to the ingredient list, no? :0
You’re right—plum extract was missing from the ingredient list. I’ve added it now. Thanks so much for catching that!
I first learned about raw marinated crabs from watching my favorite mukbangers and when I went to Korea, I was able to try it. Fell in love!
Sadly, i don’t think i can imitate this in my tropical country but i appreciate reading your recipe. Thank you for sharing 🙂
Hi Lori
I’ve tried raw marinaded crab dish when I lived in Malaysia and it was just fine. Keeping the raw crab cold all the time is a key factor for the safe consumption. Thanks for liking my recipe. I appreciate it.