Spicy Raw Marinated Crab (Yangnyeom Gejang)
🇰🇷 South Korea
Ingredients
- 2 lb frozen Korean flower crabs or blue crabs
- ½ cup soju (or ½ 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 onions, finely chopped
- 1 tbsp toasted sesame seeds
- 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
- ½ tbsp ginger paste
- 1 tbsp sugar
Steps
- Thaw the crabs in the refrigerator for several hours or overnight, or rinse under cold water to remove ice.
- Cut the crab body in half with scissors or a sharp knife. Trim off the thin legs and pointy claw tips, and crack the claws to help them absorb the sauce.
- Rinse the crab pieces in cold water and drain. Drizzle with soju (or vinegar mixture), then drain again.
- Place the crab in a large bowl. Drizzle with soy sauce and fish sauce, toss well, and marinate in the fridge for 20 minutes.
- Drain the soy sauce marinade into a mixing bowl. Add chili flakes, corn syrup, plum extract, garlic, ginger, and sugar, and mix well to make the spicy sauce.
- Pour the sauce over the crab, add sliced onion and chilies, and toss with two spatulas to coat evenly.
- Garnish with chopped green onion and toasted sesame seeds.
- Serve immediately or chill for 2 hours before serving. Serve cold with rice.
Notes
Keeps in the fridge for up to 3 days. Do not refreeze.
Source: www.beyondkimchee.com