10 INGREDIENTS • 5 STEPS • 1HR 45MINS

Yangnyeom Gejang (Spicy Raw Crabs)

Name: Yangnyeom Gejang (Spicy Raw Crabs)
Total time: PT6300.0S
Yield: 4
Ingredients: 3 Blue Crab; 3 tablespoon Korean Chili Flakes; 4 tablespoon Soy Sauce; 2 tablespoon Rice Wine; 2 tablespoon Corn Syrup; 1 Lemon; 1 clove Garlic; 2 teaspoon Fresh Ginger; 1 teaspoon Sesame Seeds; 1 bunch Scallion

Recipe

5.0

1 rating

Raw crabs marinated in a slightly sweet, salty, spicy Korean sauce.

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Yangnyeom Gejang (Spicy Raw Crabs)

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Korean Bapsang

Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home.

http://www.koreanbapsang.com/

Raw crabs marinated in a slightly sweet, salty, spicy Korean sauce.

1HR 45MINS

Total Time

$5.56

Cost Per Serving

Ingredients

Servings

4

us / metric

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 Tbsp juice per 4 servings

1 clove

Garlic, minced

2 tsp

Fresh Ginger, grated

1 tsp

Sesame Seeds

1 bunch

Scallion, finely chopped

1 scallion per 4 servings

Nutrition Per Serving

VIEW ALL

Calories

63

Fat

0.5 g

Protein

1.5 g

Carbs

12.0 g

Add to plan

Yangnyeom Gejang (Spicy Raw Crabs)

Save

Korean Bapsang

Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home.

http://www.koreanbapsang.com/

Cooking InstructionsHide images

step 1

Put the live Blue Crabs (3) in the freezer for an hour or two (longer is fine as well).

step 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 Scallion (1 bunch). The seasoning can be prepared a day or two in advance. It will further develop flavor as it sits.

step 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.

step 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.

step 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!