Spicy Marinated Raw Crabs (Yangnyeom Gejang): A Taste of Autumn
How to Make Delicious Seasoned Raw Crabs with Autumn’s Best Seasonal Ingredient | Featuring Macaron Lady’s Recipe
As autumn deepens, create this mouthwatering Yangnyeom Gejang using plump, in-season crabs from the West Sea! Autumn female crabs are full of roe and offer a delightful texture, making them a perfect ‘rice thief’ when your appetite is low. This recipe is a detailed adaptation of the Macaron Lady’s secret seasoning, making it easy for anyone to follow. The spicy and sweet marinade deeply infuses the crab meat, making you want to finish a whole bowl of rice!
Main Ingredients for Delicious Yangnyeom Gejang- 1kg Fresh Live Crabs (plump, seasonal autumn crabs)
- 1/2 Onion (thinly sliced)
- 1 Cheongyang pepper (finely chopped)
Soy Sauce Base Marinade for Deep Umami- 2.5 Tbsp Soy Sauce
- 1 Tbsp Anchovy Sauce (fish sauce)
- 1 Tbsp Mirin (cooking wine)
- 1.5 Tbsp Plum Extract (adds sweetness and aroma)
- 1 Tbsp White Sugar
- 2 slices Fresh Ginger
Basic Seasoning for a Spicy Kick- 1 Tbsp Minced Garlic
- A pinch of Minced Ginger (about the size of a fingernail)
- 3 Tbsp Gochugaru (Korean chili powder; fine-textured powder yields a better color)
- 1.5 Tbsp Corn Syrup (for shine and sweetness adjustment)
- 1 Tbsp Toasted Sesame Seeds
- 2.5 Tbsp Soy Sauce
- 1 Tbsp Anchovy Sauce (fish sauce)
- 1 Tbsp Mirin (cooking wine)
- 1.5 Tbsp Plum Extract (adds sweetness and aroma)
- 1 Tbsp White Sugar
- 2 slices Fresh Ginger
Basic Seasoning for a Spicy Kick- 1 Tbsp Minced Garlic
- A pinch of Minced Ginger (about the size of a fingernail)
- 3 Tbsp Gochugaru (Korean chili powder; fine-textured powder yields a better color)
- 1.5 Tbsp Corn Syrup (for shine and sweetness adjustment)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Thoroughly cleaning the fresh crabs is crucial. Under running water, use a toothbrush to scrub away any dirt from the shells and legs. After washing, pat them dry. Separate the top shell, and carefully trim off the gills and the hard mouthparts.
Step 2
Cut the prepared crabs in half into bite-sized pieces. Arrange them cut-side up and let them air dry slightly to remove excess moisture. Proper drying ensures the marinade adheres well without becoming watery.
Step 3
In a pot, combine 2.5 Tbsp soy sauce, 1 Tbsp anchovy sauce, 1 Tbsp mirin, 1.5 Tbsp plum extract, 1 Tbsp sugar, and 2 slices of fresh ginger. Bring to a gentle boil over medium heat. Once boiling, simmer for about 1 minute, then remove from heat and let it cool completely. Boiling evaporates the alcohol and deepens the flavors.
Step 4
In a separate bowl, mix 1 Tbsp minced garlic, a tiny pinch of minced ginger (about the size of a fingernail), 3 Tbsp gochugaru, 1.5 Tbsp corn syrup, and 1 Tbsp toasted sesame seeds. Pour the cooled soy sauce mixture into this bowl and stir well until everything is evenly combined.
Step 5
Once all the seasoning ingredients are mixed, the marinade should be thick enough to coat a spoon without dripping off easily. Achieving a balanced consistency, not too thin or too thick, is key.
Step 6
Generously coat the dried crab pieces with the prepared marinade. Use your hands or a spoon to carefully spread the marinade over every part of the crab, including the insides and between the legs. This thorough application is a secret to delicious flavor.
Step 7
After coating the crabs with the marinade, sprinkle the thinly sliced onion and finely chopped Cheongyang pepper evenly over the top and gently mix. The spiciness of the chili pepper and the sweetness of the onion will add to the overall flavor profile.
Step 8
Transfer the seasoned crabs into an airtight container. Seal the lid and refrigerate for at least one day, or store in a kimchi refrigerator. The longer it marinates, the deeper and richer the flavor will become as the seasoning penetrates the crab meat. Marinating is highly recommended for the best taste!
