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Yangnyeom Gejang (Spicy Raw Crabs)
Recipe

10 INGREDIENTS • 5 STEPS • 1HR 45MINS

Yangnyeom Gejang (Spicy Raw Crabs)

5.0
1 rating
Raw crabs marinated in a slightly sweet, salty, spicy Korean sauce.
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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
Blue Crab
3
Medium Blue Crabs
Soy Sauce
1/4 cup
Rice Wine
2 Tbsp
Corn Syrup
2 Tbsp
Corn Syrup
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 4 servings
Garlic
1 clove
Garlic, minced
Fresh Ginger
1/2 Tbsp
Fresh Ginger, grated
Scallion
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
logo
Yangnyeom Gejang (Spicy Raw Crabs)
Save
author_avatar
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 (1/4 cup), Rice Wine (2 Tbsp), Corn Syrup (2 Tbsp), juice from Lemon (1), Garlic (1 clove), Fresh Ginger (1/2 Tbsp), 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 2 Combine the Korean Chili Flakes (3 Tbsp), Soy Sauce (1/4 cup), Rice Wine (2 Tbsp), Corn Syrup (2 Tbsp), juice from Lemon (1), Garlic (1 clove), Fresh Ginger (1/2 Tbsp), 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 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 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!
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!
Tags
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Dairy-Free
Asian
Korean
Seafood
Side Dish
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