Recipe Image
Servings:
4
Yangnyeom Gejang (Spicy Raw Crabs)
Raw crabs marinated in a slightly sweet, salty, spicy Korean sauce.
Total Time
1hr 45min
5.0
1 Rating
Author: Korean Bapsang
Servings:
4
Ingredients
•
3
Medium
Blue Crabs
•
3
Tbsp
Korean Chili Flakes
•
4
Tbsp
Soy Sauce
•
2
Tbsp
Rice Wine
•
2
Tbsp
Corn Syrup
•
1
Lemon
, freshly squeezed
•
1
clove
Garlic
, minced
•
2
tsp
Fresh Ginger
, grated
•
1
tsp
Sesame Seeds
•
1
bunch
Scallions
, finely chopped
Cooking Instructions
1.
Put the live
Blue Crabs (3)
in the freezer for an hour or two (longer is fine as well).
2.
Combine the
Korean Chili Flakes (3 Tbsp)
,
Soy Sauce (4 Tbsp)
,
Rice Wine (2 Tbsp)
,
Corn Syrup (2 Tbsp)
, juice from
Lemon (1)
,
Garlic (1 clove)
,
Fresh Ginger (2 tsp)
,
Sesame Seeds (1 tsp)
, and
Scallions (1 bunch)
. 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. Enjoy!
Nutrition Per Serving
CALORIES
63
FAT
0.5 g
PROTEIN
1.5 g
CARBS
12.0 g
