Korean Spicy Raw Crab(Yangnyeom Gejang)

Yangnyeom Gejang, also known as Spicy Raw Crabs, is a popular Korean dish that features fresh, raw crabs marinated in a spicy and savory sauce. The dish is known for its bold flavors and unique preparation method.

Yangnyeom Gejang History

Yangnyeom Gejang, a dish of spicy marinated raw crabs, has a rich history rooted in South Korean culinary traditions. The dish’s origins can be traced back to the coastal regions of Korea, where fishermen, in their quest for fresh and flavorful seafood, discovered the unique preparation of marinating raw crabs. Over time, Yangnyeom Gejang has evolved into a popular and beloved dish, enjoyed for its bold flavors and the delicacy of raw crab meat.

The marinade typically consists of soy sauce, gochugaru (Korean red pepper flakes), mirin, garlic, ginger, and sesame, creating a harmonious blend of savory, spicy, and slightly sweet notes. This dish reflects the Korean emphasis on fermentation and preservation techniques, highlighting the cultural significance of seafood in Korean cuisine.

Today, Yangnyeom Gejang stands as a testament to the country’s culinary heritage celebrated both locally and internationally for its unique taste and preparation.

To clean and prepare crabs for Yangnyeom Gejang (spicy marinated crab)

  1. Purchase Live Crabs: Choose live, fresh crabs from a reliable seafood source.
  2. Handle Carefully: Approach live crabs cautiously to avoid getting pinched. Hold them from the rear end or the back of the shell.
  3. Remove Top Shell: Flip the crab onto its back and lift the rear flap. Gently pry off the top shell, exposing the crab’s internal organs.
  4. Clean Gills and Viscera: Rinse the crab under cold running water to remove debris. Clean out the gills (feathery structures on each side) and the viscera (internal organs) in the center. Discard these parts.
  5. Cut into Sections (Optional): Depending on your preference, you can cut the cleaned crab into halves or quarters using a sharp knife or kitchen shears.
  6. Rinse Again: Give the cleaned crab another thorough rinse to ensure any remaining impurities are removed.
  7. Pat Dry: Pat the crab sections dry with paper towels. This step is crucial to prevent excess water from diluting the flavors of the marinade.

Now, your crabs are cleaned and ready for marinating in the spicy sauce for Yangnyeom Gejang. Follow the recipe instructions for the marinade, refrigerate for the recommended time, and enjoy the delicious spicy raw marinated crab dish!

How to Make Spicy Raw Marinated Crab?

Ingredients:

  • 2 pounds of fresh raw crabs
  • 1 cup soy sauce
  • 1 cup gochugaru (Korean red pepper flakes)
  • 1/2 cup mirin
  • 1/4 cup sugar
  • 3 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds
  • Green onions (chopped, for garnish)
  • Optional: sliced chili peppers for extra heat

Instructions:

  1. Clean the Crabs: Make sure the crabs are cleaned and prepared. You can ask your fishmonger to do this for you or do it yourself as I mentioned before in this Article.
  2. Prepare the Sauce: In a bowl, mix soy sauce, gochugaru, mirin, sugar, minced garlic, minced ginger, sesame oil, and sesame seeds. Adjust the spice level by adding more or fewer red pepper flakes.
  3. Marinate the Crabs: Place the cleaned crabs in a large bowl and pour the spicy sauce over them. Make sure the crabs are well coated. You can use gloves to massage the sauce into the crab shells.
  4. Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight. This allows the crabs to absorb the flavors of the marinade.
  5. Serve: Take the marinated crabs out of the refrigerator and let them come to room temperature before serving. Garnish with chopped green onions and, if desired, sliced chili peppers.
  6. Enjoy: Yangnyeom Gejang is typically eaten with a bowl of steamed rice. Use your hands or utensils to extract the succulent crab meat from the shells and savor the delicious, spicy flavor.

Notes

When massaging the sauce into the crab shells during the marination process, consider using gloves to protect your hands from potential irritation due to the spicy ingredients.

FAQ

Can I use pre-packaged crab meat instead of fresh crabs?

While fresh crabs are ideal for this recipe, you can use pre-packaged crab meat. Adjust the marinating time as pre-packaged crab meat may not require as much time to absorb flavors.

What can I serve with Yangnyeom Gejang besides rice?

In addition to steamed rice, Yangnyeom Gejang pairs well with fresh lettuce leaves for wrapping or as a side dish to complement a Korean-inspired meal. Pickled vegetables also make a great accompaniment.

Can I substitute mirin with another ingredient?

If mirin is unavailable, you can use a sweet rice wine or a mixture of rice vinegar and sugar as a substitute. Adjust the proportions based on your desired level of sweetness.

Can I use a different type of crab for this recipe?

While the recipe is traditionally made with blue crabs, you can experiment with other crab varieties. Just ensure they are fresh and cleaned appropriately before marinating.

Spicy Raw Crab(Yangnyeom Gejang)

Recipe by Wasian CookeryCourse: MainCuisine: KoreanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Yangnyeom Gejang is a Korean dish made with raw crabs marinated in a spicy and flavorful sauce.

Ingredients

  • 2 pounds of fresh raw crabs

  • 1 cup soy sauce

  • 1 cup gochugaru (Korean red pepper flakes)

  • 1/2 cup mirin

  • 1/4 cup sugar

  • 3 tablespoons minced garlic

  • 2 tablespoons minced ginger

  • 2 tablespoons sesame oil

  • 1 tablespoon sesame seeds

  • Green onions (chopped, for garnish)

  • Optional: sliced chili peppers for extra heat

Directions

  • Clean the Crabs: Make sure the crabs are cleaned and prepared. You can ask your fishmonger to do this for you or do it yourself as I mentioned before in this Article.
  • Prepare the Sauce: In a bowl, mix soy sauce, gochugaru, mirin, sugar, minced garlic, minced ginger, sesame oil, and sesame seeds. Adjust the spice level by adding more or fewer red pepper flakes.
  • Marinate the Crabs: Place the cleaned crabs in a large bowl and pour the spicy sauce over them. Make sure the crabs are well coated. You can use gloves to massage the sauce into the crab shells.
  • Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight. This allows the crabs to absorb the flavors of the marinade.
  • Serve: Take the marinated crabs out of the refrigerator and let them come to room temperature before serving. Garnish with chopped green onions and, if desired, sliced chili peppers.
  • Enjoy: Yangnyeom Gejang is typically eaten with a bowl of steamed rice. Use your hands or utensils to extract the succulent crab meat from the shells and savor the delicious, spicy flavor.

If you have any questions or comments, feel free to reach out to me via email at [email protected]. Additionally, I welcome your engagement on social media! Follow Me at @Wasiancookery  on Instagram, Facebook, and Pinterest. I’d love to connect with you there!

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