Spicy & Sweet Marinated Raw Crab (Yangnyeom Gejang)
#CrabRecipe #FrozenCrab #HomemadeYangnyeomGejang #RiceThief #KoreanFood
Discover how to make this irresistible spicy and sweet marinated raw crab, Yangnyeom Gejang, using fresh, flash-frozen crabs. This dish, made with plump male crabs, is a true ‘rice thief’ that will have you finishing your meal in no time. It’s perfect for special occasions or as a festive home-cooked side dish. We’ll guide you step-by-step, from preparing the flavorful marinade to cleaning the crab and mixing it all together.
Main Ingredients- 2kg Flash-frozen Male Crabs (choose plump and fresh ones)
- 5 cups Marinade (prepared and aged beforehand)
- 2 Tbsp Chopped Scallions
- 1 Tbsp Toasted Sesame Seeds
Marinade Ingredients- 3 slices Pineapple + Juice (blended; adds sweetness and tenderizes the crab. Pear juice can be substituted if unavailable)
- 2 medium Onions (to be blended)
- 1 cup Gochugaru (Korean chili flakes; a mix of fine and coarse is recommended)
- 1/2 cup Gochujang (Korean chili paste)
- 1/2 cup Soy Sauce (brewing soy sauce)
- 1/3 cup Soju (or rice wine; removes fishy odor)
- 3 Tbsp Minced Garlic (use fresh garlic)
- 3 Tbsp Chopped Scallions
- 1 Tbsp Minced Ginger
- 1 Tbsp Maesilcheong (plum extract; adds sweetness and umami)
- 3 Tbsp Honey (or corn syrup; adjust sweetness to taste)
- 1 tsp Black Pepper
- 3 slices Pineapple + Juice (blended; adds sweetness and tenderizes the crab. Pear juice can be substituted if unavailable)
- 2 medium Onions (to be blended)
- 1 cup Gochugaru (Korean chili flakes; a mix of fine and coarse is recommended)
- 1/2 cup Gochujang (Korean chili paste)
- 1/2 cup Soy Sauce (brewing soy sauce)
- 1/3 cup Soju (or rice wine; removes fishy odor)
- 3 Tbsp Minced Garlic (use fresh garlic)
- 3 Tbsp Chopped Scallions
- 1 Tbsp Minced Ginger
- 1 Tbsp Maesilcheong (plum extract; adds sweetness and umami)
- 3 Tbsp Honey (or corn syrup; adjust sweetness to taste)
- 1 tsp Black Pepper
Cooking Instructions
Step 1
Let’s start by preparing the base for our marinade: pineapple and onion. Place 3 slices of pineapple along with their juice into a blender. Blending them together will ensure a smooth consistency. The pineapple naturally sweetens the gejang and helps to tenderize the crab meat. If you don’t have pineapple, fresh pear juice is a great alternative and will add a refreshing sweetness.
Step 2
Next, peel and roughly chop 2 medium-sized onions. Add them to the blender with the pineapple. Blend until you achieve a smooth purée. Combining fruits and vegetables like this creates a marinade with a richer, more complex flavor profile.
Step 3
Transfer the blended pineapple and onion mixture into a bowl or marinating container. Now, add 1/3 cup of soju to eliminate any fishy odors, 1/2 cup of soy sauce for savory depth, and 1 tsp of black pepper for a hint of spice. Don’t worry too much about the order of adding ingredients; just mix them in as you go.
Step 4
It’s time to add the heat and color! Stir in 1 cup of gochugaru (Korean chili flakes) and 1/2 cup of gochujang (Korean chili paste). Using a mix of fine and coarse gochugaru will give your gejang a beautiful vibrant color and interesting texture. Mix well to ensure the chili ingredients are evenly incorporated.
Step 5
Now, let’s add the remaining ingredients for flavor. Add 3 Tbsp of minced garlic for a pungent kick, 1 Tbsp of minced ginger for warmth, 1 Tbsp of maesilcheong (plum extract) for a sweet and tangy note, and 3 Tbsp of honey for sweetness. You can substitute corn syrup for honey, and feel free to adjust the sweetness to your preference. Finally, stir in 3 Tbsp of chopped fresh scallions for a fresh, aromatic finish.
Step 6
Once all ingredients are in the bowl, use a whisk or spatula to thoroughly mix everything, ensuring there are no lumps of gochugaru or gochujang. A smooth marinade is key! Transfer the finished marinade to an airtight container and let it age in the refrigerator for at least one day. This aging process allows the flavors to meld and deepen, creating a truly exceptional taste.
Step 7
The star of our dish has arrived: the flash-frozen crabs! Since they were delivered frozen, there’s no need to thaw them completely; it’s best to marinate them while still slightly chilled. Rinse the crabs thoroughly under cold running water and drain them completely, patting them dry. Look at these magnificent, plump male crabs! They are perfectly in season during autumn and winter, boasting the most succulent meat.
Step 8
Generously coat the crabs with the delicious, aged marinade you prepared yesterday. It’s better to have a little extra marinade than not enough, especially with these large, meaty crabs. For our 2kg of crabs, we used nearly all 5 cups of marinade. Ensure the crabs are well-covered.
Step 9
Now for the crucial step: mixing! Wear thick rubber gloves or disposable gloves to protect your hands from the shell’s sharp edges. Gently toss the crabs with the marinade. You can also use two spatulas to help mix. The goal is to coat every part of the crab evenly without crushing the delicate meat. Handle with care and mix thoroughly!
Step 10
Arrange the well-marinated gejang in an airtight container. Sprinkle the remaining 2 Tbsp of chopped scallions over the top, followed by 1 Tbsp of toasted sesame seeds for a nutty finish. While you can enjoy it immediately, refrigerating it for another day will allow the flavors to penetrate the crab even further, resulting in an even more sublime taste. Get ready to enjoy the ultimate ‘rice thief’ tomorrow!
Step 11
After a day of delicious aging, it’s finally time to enjoy our Yangnyeom Gejang! Serve it in a beautiful dish. Since the crabs were quite large, we cut them in half with scissors for easier eating. The aroma of pineapple mingling with fresh onion and the spicy marinade is absolutely divine. This homemade Yangnyeom Gejang, made with succulent flash-frozen male crabs, is a culinary delight. Enjoy!
