Spicy and Sweet Marinated Raw Crabs (Yangnyeom Gejang): The Epitome of a Rice Thief
Spicy and Sweet Marinated Raw Crabs (Yangnyeom Gejang): The Epitome of a Rice Thief
Family-Favorite Spicy & Sweet Marinated Raw Crabs Recipe (feat. Perfect Pairing with Scallion Salad and Grilled Pork Belly)
Last spring, a dear acquaintance tasted my Yangnyeom Gejang and was so impressed by its unique flavor that they requested six boxes as gifts for friends in their social club. Thinking it was a wonderful opportunity to express my gratitude to this person who always looks out for me like an older sister, I carefully prepared and gifted six boxes of Yangnyeom Gejang. I still vividly recall the enthusiastic praise from everyone who received them, noting how different and delicious it was compared to the Yangnyeom Gejang they usually ate. This Yangnyeom Gejang, made with a recipe passed down from my mother, possesses an irresistible charm that never fails to delight. Today, I’m excited to share this wonderful recipe with you all.
Main Ingredients- 680g (approx. 1.5 lbs) pre-cleaned frozen snow crabs
- 10 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp fish sauce (or regular soy sauce)
- 2 Tbsp minced garlic
- 1/2 tsp minced ginger
- 2 Tbsp sugar
- 1 Tbsp corn syrup (oligo-dang)
- 1/2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
The journey to a delicious dish begins with preparing fresh ingredients! Get 680g (approximately 1.5 lbs) of ‘pre-cleaned frozen snow crabs,’ easily found in the frozen section of Korean markets. These are already cleaned, making them convenient for cooking.
Step 2
While the crabs are still frozen (do not thaw them), rinse them thoroughly under cold running water. This step helps maintain the firmness of the crab meat, ensuring a wonderfully crisp texture.
Step 3
Rinse the insides of the crab shells and the body cavity meticulously to remove any impurities. Also, be sure to remove any fishing lines that might still be attached.
Step 4
Trim off the very tips of the crab legs that contain little to no meat, for a cleaner presentation.
Step 5
Gently tap the crab claws with a meat mallet or the back of a knife to crack the shells slightly. This allows the marinade to penetrate the sweet meat inside and makes them easier to eat later.
Step 6
Carefully trim off the sharp, pointy bits on the crab’s body shell with scissors. This not only makes the final dish look neater but also prevents accidental cuts while handling or eating.
Step 7
Using measuring spoons is key for achieving the perfect flavor balance. Begin seasoning the crabs while they are still slightly frosty. Seasoning them while frozen helps the crab meat stay firm and prevents it from breaking apart. First, add ’10 Tbsp soy sauce’.
Step 8
Next, add ‘2 Tbsp cooking wine (mirin)’. Mirin is essential for neutralizing any potential fishy odor from the crabs.
Step 9
Gently toss the crabs with the soy sauce and mirin until evenly coated. Then, refrigerate for 30 minutes to let the flavors meld. This marinating process allows the savory soy sauce to seep into the crab meat and, thanks to the mirin, ensures a clean taste without any unpleasant smell.
Step 10
After 30 minutes of marinating in the refrigerator, take the crabs out and gently toss them again to ensure the seasoning is well distributed.
Step 11
Now, let’s prepare the main marinade! Precision is important, so use your measuring spoons. Add ‘5 Tbsp red pepper flakes (gochugaru)’, ‘1 Tbsp fish sauce (or regular soy sauce)’, ‘2 Tbsp minced garlic’, ‘1/2 tsp minced ginger’ (Be careful: too much ginger can make it bitter!), ‘2 Tbsp sugar’, ‘1 Tbsp corn syrup (oligo-dang)’ (Avoid using honey with crab; corn syrup is preferred), and ‘1/2 Tbsp sesame oil’.
Step 12
Combine the prepared marinade ingredients with the seasoned crabs and mix thoroughly. You can use two wooden spoons or wear disposable gloves (since the sharp bits have been removed) to gently toss everything together. Ensure the marinade coats every piece of crab evenly.
Step 13
For an extra burst of flavor and texture, add a generous amount of thinly sliced scallions and mix them in. Also, sprinkle in ‘2 Tbsp toasted sesame seeds’ for a nutty aroma.
Step 14
See? Making Yangnyeom Gejang isn’t as difficult as you might think! After cleaning the crabs, seasoning them while frozen, marinating for 30 minutes, and then mixing with the prepared sauce, scallions, and sesame seeds, you’ll have delicious Yangnyeom Gejang ready to enjoy. Give it a try!
Step 15
While delicious when eaten immediately, Yangnyeom Gejang truly shines after resting in the refrigerator for half a day to a full day, allowing the flavors to deepen. Gently pressing the body reveals the creamy, luscious crab meat within.
Step 16
The harmony of the spicy-sweet sauce and tender crab meat is simply divine. It’s a taste that earns a well-deserved thumbs-up!
Step 17
Top a bowl of warm white rice with the succulent crab meat squeezed from the shell. Voila! Your ‘Yangnyeom Gejang Rice Bowl’ is ready, looking as delicious as it tastes.
Step 18
The burst of crab flavor combined with the rich marinade in your mouth is pure bliss! It’s incredibly addictive.
Step 19
Knowing my husband dislikes the ‘mess’ of eating crabs by hand, I prepare this ‘Yangnyeom Gejang Rice Bowl’ by squeezing out just the meat. Everything tastes better when shared, after all. (Tip: Serve with sliced scallions and grilled seaweed for an even more enhanced experience.)
Step 20
Why grilled pork belly, you might ask? There’s a brilliant reason!
Step 21
After enjoying the delicious Yangnyeom Gejang, the leftover sauce is perfect for making a fantastic scallion salad. By adding more thinly sliced scallions to the leftover sauce, you create a ‘Scallion Salad’ that pairs exceptionally well with grilled pork belly. It’s almost a crime not to grill some pork belly to go with it!
Step 22
Pair the perfectly grilled, savory pork belly with the flavorful scallion salad tossed in the Yangnyeom Gejang sauce.
Step 23
This combination is irresistibly delicious, making you want to eat endlessly! It’s the ultimate pairing that calls for more pork belly. You get to savor amazing Yangnyeom Gejang and also create a wonderful scallion salad with the leftover sauce – it’s a win-win situation! If you’re looking for a Yangnyeom Gejang experience that’s a little more special and deeply flavorful than the usual, why not try this recipe, straight from my mother’s kitchen? You’ll surely be captivated by the charm of this ultimate ‘rice thief’!
