RECIPE
10 INGREDIENTS5 STEPS1HR 45MIN

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

1HR 45MIN

Total Cooking Time

10

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3
Medium Blue Crabs
3 Tbsp
Korean Chili Flakes
1/4 cup
2 Tbsp
Rice Wine
2 Tbsp
Corn Syrup
1 clove
Garlic , minced
1/2 Tbsp
1
Scallion , finely chopped
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Directions

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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) , Lemon Juice (1 Tbsp) , Garlic (1 clove) , Fresh Ginger (1/2 Tbsp) , Sesame Seeds (1 tsp) , and Scallion (1) . 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!

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