Boneless Seasoned Crab (Yangnyeom Gejang) with a Sweet and Spicy Kick
How to Make Boneless Seasoned Crab: The Ultimate Rice Thief!
Yangnyeom Gejang is incredibly delicious, but peeling the crab can be a hassle, right? This recipe offers a convenient alternative: boneless seasoned crab! By removing the shells, you can focus purely on the rich crab meat coated in a flavorful, spicy, and slightly sweet sauce. It’s perfect for a quick and satisfying meal, especially when served with a bowl of hot rice. Let’s dive into this easy-to-follow recipe!
Main Ingredients
- 3 crabs, yielding about 220g of picked crab meat (approximately 3 whole crabs)
- 1 Cheongyang pepper (or other small, hot chili pepper)
- 1 red chili pepper (for color and mild sweetness)
- 10 cm (about 4 inches) green onion (white part preferred)
- 1 Tbsp Gochugaru (Korean red chili flakes)
- 1 Tbsp Mirin (or cooking wine/sake)
- 2 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Corn Syrup (or rice syrup/honey)
- 1 Tbsp Toasted Sesame Seeds
- 0.5 Tbsp Sesame Oil
- 0.5 Tbsp Minced Garlic
Cooking Instructions
Step 1
Start by thoroughly cleaning the crabs. Use a brush to scrub away any dirt or debris from the shells, paying attention to crevices. Rinse them under cold running water several times to ensure they are spotless.
Step 2
Turn the crab over and gently detach the ‘belly flap’ or apron. Next, carefully separate the top shell (carapace) from the body.
Step 3
Once the top shell is removed, you’ll see the gills and other internal parts. Use kitchen scissors to snip away and remove the feathery gills. Gently rinse the crab body again under running water to wash away any remaining bits.
Step 4
Place the cleaned crab body on a cutting board. Cut each crab in half or into quarters, depending on your preference. Using your fingers or a spoon, gently press and scoop out the succulent crab meat and roe (if present) from the shell and body segments. Be careful not to mash the delicate crab meat.
Step 5
The amount of picked crab meat from 3 crabs typically comes to about 220g. While it might seem like a small amount, it’s surprisingly satisfying when mixed with the sauce and served with rice. This quantity is perfect for about 2 servings as a side dish or part of a meal.
Step 6
Now, let’s prepare the aromatics for the sauce. Finely chop the Cheongyang pepper and the red chili pepper. If you prefer less heat, you can remove the seeds from the Cheongyang pepper. Finely chop the white part of the green onion (about 10cm or 4 inches worth). Using a thicker part of the green onion will add a nice aroma.
Step 7
In a mixing bowl, combine the picked crab meat with the chopped chili peppers and green onion. Add the gochugaru, mirin, soy sauce, corn syrup, and toasted sesame seeds. Finish with sesame oil and minced garlic. You can adjust the amount of soy sauce to your liking. Gently mix everything together with a spoon or spatula. The key is to mix delicately to avoid breaking up the crab meat, ensuring it coats evenly with the flavorful sauce.
Step 8
Serve the boneless seasoned crab beautifully on a plate. It’s an absolute delight when spooned over a bowl of freshly steamed hot rice – the combination of spicy, sweet, and savory flavors with the ocean’s essence is divine. For an extra special treat, try wrapping some rice and a spoonful of this seasoned crab in a sheet of unseasoned seaweed (gim). It’s a truly delicious and satisfying experience!
