Spicy Raw Marinated Crab (Yangnyeom Gejang)

Spicy Raw Marinated Crab (Yangnyeom Gejang)

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!

Course Main Course

Cuisine Korean

Diet Gluten Free, Low Fat, Low Lactose

Keyword korean crab, raw crab, raw marinated crab, spicy raw crab, spicy raw marinated crab, yangnyeom gejang

Prep Time 40

Servings people

Calories 244

Author Hyegyoung K. Ford

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.

Video

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