Spicy and Sweet Marinated Raw Crab (Yangnyeom Gejang)
Easy Golden Recipe for Marinated Raw Crab: How to Make It
Hello everyone! Today, I’m sharing a fantastic recipe for delicious Yangnyeom Gejang (marinated raw crab) made with fresh, plump crabs that are in season. Using affordable live crabs from the market, you can easily recreate this exquisite dish at home. Autumn is particularly a great time for blue crabs (sugye) as they are meaty and reasonably priced, making them perfect for Yangnyeom Gejang. Based on my early experiences making this dish at 23, where I learned the hard way about crabs losing their meat when not handled properly, I’ll guide you on how to keep the crab meat intact and fresh. Opt for live crabs from aquariums or those that have been flash-frozen or shipped with ice from their origin, rather than crabs kept in sawdust, as these tend to have more meat. Trust my extensive experience with crabs to help you achieve the best results!
Ingredients (Serves 5-6)
- 2kg fresh live crabs (pre-cleaning weight)
- 12 stalks green onions (approx. 70g)
- 6-7 Cheongyang peppers (Korean chili peppers)
- 1 medium onion
- 6 red chilies (approx. 100g)
- 160ml soy sauce
- 4 Tbsp fish sauce (anchovy based)
- 3 Tbsp minced garlic
- 1.5 Tbsp minced ginger
- 4 Tbsp ground sesame seeds
- Pinch of black pepper
- 2 Tbsp mirin (rice wine)
- 12 Tbsp oligosaccharide (or corn syrup)
- 200ml gochugaru (Korean chili flakes, fine grind)
Cooking Instructions
Step 1
First, to ensure the crabs are in optimal condition for marinating, it’s best to pre-freeze them by placing them in the freezer. Before you start cleaning the crabs, prepare the marinade and let it sit. This allows the flavors to meld, and when you add the cleaned crabs later, their meat won’t fall out, resulting in fresh and flavorful Yangnyeom Gejang. Wash the 12 stalks of green onions and cut them into 2cm pieces. Slice the 6-7 Cheongyang peppers diagonally to add a nice spicy kick.
Step 2
Now, let’s make the base for our marinade using a blender. Roughly chop 1 medium onion and 6 red chilies (about 100g) and place them in the blender. Add 160ml of soy sauce and 4 Tbsp of fish sauce. Blend until smooth. Pour this mixture into a large bowl where you will combine all the marinade ingredients. This blended mixture will form the rich foundation of your Yangnyeom Gejang.
Step 3
To the bowl containing the blended onion and chili mixture, add the chopped green onions and sliced Cheongyang peppers. Now, add 3 Tbsp minced garlic, 1.5 Tbsp minced ginger, 4 Tbsp ground sesame seeds, a pinch of black pepper, 2 Tbsp mirin, 12 Tbsp oligosaccharide, and 200ml of fine gochugaru. Mix everything thoroughly with a spoon or spatula until well combined, creating your delicious Yangnyeom Gejang marinade. You can use it immediately, but for a deeper flavor, refrigerate it for at least 1-2 hours to allow the flavors to mature.
Step 4
It’s time to clean the pre-frozen crabs. Take the crabs out of the freezer and rinse them briefly under cold running water to clean the exterior. Use a brush to scrub off any dirt. Carefully remove the feathery gills (the dark, sponge-like parts) from the sides. Drain them in a colander, but don’t let them sit too long, as this can cause the crab meat to dissolve. Prompt cleaning is key! Open the crab shell, and meticulously remove the gills, the triangular sand sac (stomach), and the mouthparts. Rinse the inside of the crab again. Trim the sharp tips of the crab legs and claws with scissors. Then, cut the crabs into manageable, bite-sized pieces. Place the cleaned crab pieces back in the colander to drain any excess water completely. ***Pro Tip: The faster you clean the crabs after taking them out of the freezer, the better you can prevent the meat from falling out. Soaking them in water for too long will reduce their freshness and can make the meat mushy!***
Step 5
Finally, add the cleaned crab pieces to the prepared marinade and mix gently! Since crabs have sharp edges, it’s best to avoid using your hands to mix, as you might get pricked. Use two wooden spatulas to carefully toss the crabs with the marinade, ensuring not to break the delicate crab meat. Once everything is evenly coated, transfer the Yangnyeom Gejang to a serving dish. While it’s delicious right away, refrigerating it for at least half a day will allow the flavors to fully penetrate the crab meat, resulting in an even richer taste. ***Serving Tip: Just before serving, gently toss the Yangnyeom Gejang in the dish to redistribute the marinade, ensuring every bite is flavorful!***
