Spicy & Sweet Marinated Raw Crab (Yangnyeom Kkotgejang)
Spicy & Sweet Marinated Raw Crab (Yangnyeom Kkotgejang)
Delicious Marinated Raw Crab Recipe Made with Fresh Seasonal Blue Crabs
Yangnyeom Kkotgejang, the ultimate rice thief for when you have a poor appetite! Make this delicious and hygienic dish at home with fresh, seasonal blue crabs. The rich crab meat combined with the spicy and sweet marinade creates a delicacy that the whole family will love.
Crab Preparation & Basic Ingredients- 3 fresh live blue crabs
- 1/2 onion
- 1/2 green onion
- 3 Tbsp soju (for removing fishiness)
Spicy & Sweet Marinade Ingredients- 150ml gochugaru (Korean chili flakes, approx. 3/4 cup by paper cup)
- 100ml brewed soy sauce
- 100ml corn syrup
- 2 Tbsp sugar
- 2 Tbsp plum extract
- 1 Tbsp minced garlic
- 1/2 tsp ginger powder (or 1/4 tsp minced ginger)
- A pinch of sesame seeds
- 150ml gochugaru (Korean chili flakes, approx. 3/4 cup by paper cup)
- 100ml brewed soy sauce
- 100ml corn syrup
- 2 Tbsp sugar
- 2 Tbsp plum extract
- 1 Tbsp minced garlic
- 1/2 tsp ginger powder (or 1/4 tsp minced ginger)
- A pinch of sesame seeds
Cooking Instructions
Step 1
Prepare the fresh blue crabs. Rinse them thoroughly under running water and scrub the surface with a brush to remove any debris. Remove the sharp parts of the crab shell and the gills, and also detach the thin membrane from the leg joints. If the crabs are too large, you can cut them into 4 pieces for easier eating, or separate the claws for separate cooking. Instead of using the prepared crabs immediately, freeze them for about a day to maintain hygiene and freshness.
Step 2
Take the crabs out of the freezer and let them thaw just enough so that they naturally separate from each other. Avoid over-thawing, as it can diminish the crab’s freshness.
Step 3
Place the slightly thawed crabs in a bowl and add 3 Tbsp of soju to evenly coat them, which helps to remove any fishy odor. Let them sit in the refrigerator for about 10-15 minutes to absorb the soju flavor. During this time, you can prepare the delicious marinade.
Step 4
Now, let’s start making the marinade. First, measure out 150ml of gochugaru (approximately 3/4 cup using a paper cup) and place it in a bowl. Using coarse gochugaru will result in a richer flavor.
Step 5
In the same bowl, add all the remaining marinade ingredients and mix well. Add 100ml of brewed soy sauce, 100ml of corn syrup, 2 Tbsp of sugar, 2 Tbsp of plum extract, 1 Tbsp of minced garlic, and 1/2 tsp of ginger powder (or 1/4 tsp of very finely minced fresh ginger). Stir thoroughly until all ingredients are well combined.
Step 6
The resulting marinade should have a moderate consistency, not too watery. If it seems too thick, you can add a very small amount of soy sauce or water, but it’s recommended to follow the given proportions first. The marinade’s thickness can vary slightly depending on the type of gochugaru used.
Step 7
Prepare the vegetables to be mixed with the marinade. Thinly slice 1/2 an onion and diagonally slice 1/2 a green onion. Avoid slicing the vegetables too thinly, as this can affect the texture; cut them slightly thicker.
Step 8
Place the crabs taken from the refrigerator onto a sieve to lightly drain the soju water. Then, add them to the prepared bowl. Handle the crabs gently to avoid crushing the meat.
Step 9
Arrange the thickly sliced onion and green onion evenly over the crabs. This will add both color and a refreshing crunch.
Step 10
Pour the prepared spicy and sweet marinade evenly over the crabs and vegetables. Ensure you use enough marinade for it to seep well into all the crevices of the crabs.
Step 11
Using a spatula or spoon, gently mix the crabs to avoid damaging them. It’s best to use utensils rather than your hands, as this can crush the crab meat or pose a hygiene risk with the spicy marinade.
Step 12
Finally, sprinkle a pinch of sesame seeds to add a nutty aroma. This also enhances the visual appeal, making the marinated crab look even more appetizing.
Step 13
Transfer the finished marinated raw crab to an airtight container and store it in the refrigerator. For the best flavor, let it mature for at least 2-3 days in the refrigerator. This allows the marinade to deeply penetrate the crab meat, resulting in a richer and more complex taste.
Step 14
When you are ready to serve the matured crab, take it out and check the consistency. Some liquid may have formed at the bottom of the container during maturation; this liquid is flavorful, so mix it in thoroughly. (Personally, I find it convenient to close the lid and gently shake the container to mix.)
Step 15
Now, beautifully plate your homemade spicy and sweet marinated raw crab. Serve it with warm rice for a delightful meal. You can also enjoy it with seaweed or other side dishes according to your preference.
