Spicy & Sweet Marinated Raw Crab (Yangnyeom Gejang): A Rice-Stealing Delicacy
Make the Best Marinated Raw Crab with Live Crabs and Bring Happiness to Your Table!
Throughout my life, I’ve encountered countless dishes, but crustacean cuisine, while requiring significant effort, offers unparalleled flavor. I love it dearly, but the preparation can be daunting; yet, it’s a dish I absolutely must make and enjoy. The moment the spicy yet smooth taste melts in your mouth, you’ll spontaneously exclaim, ‘Ah, this is happiness!’ This recipe will help you enjoy exquisite marinated raw crab right at home.
Marinated Crab Ingredients- 5 live crabs
- 1/2 onion
- 2 Korean green chilies (Cheongyang)
- 1 red chili
- A little green onion
Marinated Crab Seasoning- 1/2 cup gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp tuna extract (fish sauce)
- 1 Tbsp minced garlic
- 1 tsp grated ginger
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1/2 tsp black pepper
- 1/2 cup gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp tuna extract (fish sauce)
- 1 Tbsp minced garlic
- 1 tsp grated ginger
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1/2 tsp black pepper
Cooking Instructions
Step 1
From 10 live crabs, use 5 for marinating and the rest for steaming. If the crabs are of a suitable size, cutting them into quarters allows everyone to enjoy them evenly.
Step 2
Prepare 5 live crabs for the marinated dish. For the accompanying ingredients, have half an onion, 2 Cheongyang chilies, 1 red chili, and a little green onion ready.
Step 3
Place the crabs in running water and use a toothbrush or a kitchen scrub brush to thoroughly clean every nook and cranny, especially inside the shell and between the legs.
Step 4
When handling the crabs, it’s crucial to be gentle to prevent the meat from falling apart.
Step 5
Cut them into quarters for easier eating. This way, you can pop a piece into your mouth, gently press the flesh out with your palate and tongue, and savor the burst of fresh crab essence with every bite.
Step 6
Gently tap the claws with the back of a knife to make them easier to eat and to help the marinade penetrate better.
Step 7
Trim any unnecessary legs or shell edges with scissors for a neater presentation. (Optional)
Step 8
Place the cleaned crabs in a colander and rinse them with about half a bottle of soju. This helps to eliminate any fishy odor effectively.
Step 9
Let them sit for a moment to allow excess water to drain naturally. Be careful not to squeeze them too hard, as this might affect their freshness.
Step 10
In a large bowl, combine the drained crabs with the prepared vegetables (onion, chilies, green onion) and the seasoning ingredients. Using soy sauce for seasoning helps to enhance the crab’s natural umami flavor.
Step 11
For the seasoning, prepare: 1/2 cup gochugaru, 4 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp tuna extract, 1 Tbsp minced garlic, 1 tsp grated ginger, 1 Tbsp sesame seeds, 1 Tbsp sesame oil, and 1/2 tsp black pepper.
Step 12
Gently toss and mix to ensure the marinade coats the crabs evenly. Be very careful with your hands during this step! Remember, adding too many ingredients can muddle the flavors. Using just the right amount of quality ingredients will bring out the best taste.
Step 13
Since we’re using fresh, live crabs, the meat is incredibly sweet and fresh, making it easy to devour several pieces at once. However, to truly enjoy it with rice, it’s best to proceed patiently and follow the recipe steps.
Step 14
I love marinated raw crab just as much as soy-marinated crab. I’m reminded of my late mother, who would frantically prepare marinated crab whenever she heard I was visiting, eager to feed her son who hadn’t been home in a while. Eating this today brings back fond memories of her. As the first weekend after the holiday break arrives, I wish you all a joyful and relaxing weekend. Thank you! ^^
