Spicy and Sweet Marinated Raw Crab (Yangnyeom Gejang) Golden Recipe
When You’ve Lost Your Appetite, This is the Perfect Dish! Unveiling the Secrets to Delicious Yangnyeom Gejang
Today, we’ve captured a dish that’s guaranteed to make you order two extra bowls of rice: ‘Yangnyeom Gejang’! If you follow this recipe, you won’t regret it. The most crucial element is preparing fresh crabs. Especially in autumn, male blue crabs are full of meat, making them ideal for Yangnyeom Gejang. I once ordered live crabs online to make this, but was shocked by their condition upon arrival. When I opened the shell, the meat was translucent and not fresh at all, so I had to return them! When buying live crabs, be sure to check their freshness thoroughly. If they aren’t fresh, the meat can liquefy, leaving you with empty legs! Anyway, let’s make delicious Yangnyeom Gejang with my incredibly tasty marinade!
Main Ingredients- 1kg Frozen Male Blue Crabs
- 1/2 Onion
- 1/2 Apple
- 4 Cheongyang Peppers (Spicy Korean Green Peppers)
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 50ml Rice Wine (Cheongju)
- 1 Tbsp Toasted Sesame Seeds
Marinade Ingredients- 2/3 cup Gochugaru (Korean Chili Flakes)
- 2/3 cup Soy Sauce
- 25ml Mirin (Sweet Rice Wine)
- 5 Tbsp Plum Extract (Maesil Cheong)
- 7 Tbsp Corn Syrup (Mulyeot)
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 1 Tbsp Cooked Rice (cooled)
- 2 Dried Red Chilies (optional)
- 2/3 cup Gochugaru (Korean Chili Flakes)
- 2/3 cup Soy Sauce
- 25ml Mirin (Sweet Rice Wine)
- 5 Tbsp Plum Extract (Maesil Cheong)
- 7 Tbsp Corn Syrup (Mulyeot)
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 1 Tbsp Cooked Rice (cooled)
- 2 Dried Red Chilies (optional)
Cooking Instructions
Step 1
Gently rinse the crabs under running water. Use a scrub brush to thoroughly clean the areas between the legs to remove any dirt or debris. For male crabs, look for ones with white undersides and a heavy feel when picked up, indicating freshness.
Step 2
Open the crab’s shell and carefully remove the feathery gills with a knife. Trim the sharp tips of the crab legs with scissors. The large front pincers can be cumbersome, so detach them and cut them in half.
Step 3
Cut the cleaned crabs into manageable pieces. Dividing the body into two or four parts will allow the marinade to penetrate more evenly, resulting in better flavor.
Step 4
Pour about 50ml of rice wine (Cheongju) over the prepared crabs and gently shake to distribute. Let them sit for about 15 minutes; this helps to eliminate any potential fishy odor.
Step 5
To create the marinade base, roughly chop 1/2 an onion to prepare it for blending.
Step 6
Adding 1/2 an apple contributes a subtle, natural sweetness that enhances the marinade, making the Yangnyeom Gejang even more flavorful.
Step 7
Finely mince the Cheongyang peppers. Their spicy kick adds a clean heat to the Yangnyeom Gejang. If you prefer it spicier, you can add more, but be mindful of the heat level and adjust to your preference.
Step 8
In a blender, combine the prepared onion, apple, dried chilies (if using), 1 tablespoon of cooked rice, and 25ml of mirin. Blend until you achieve a smooth paste.
Step 9
Drain the crabs that have been soaking in rice wine thoroughly using a sieve. Excess moisture can dilute the marinade.
Step 10
In a large bowl, combine 2/3 cup soy sauce, 2/3 cup gochugaru, the blended marinade paste, minced Cheongyang peppers, 1 tablespoon minced garlic, and 1 tablespoon minced ginger. Mix well until everything is evenly incorporated to form the delicious marinade.
Step 11
Add 7 tablespoons of corn syrup to the well-mixed marinade and stir again. It’s best to add the corn syrup after the gochugaru has had a chance to soak and soften, as adding it too early can hinder the chili flakes from hydrating properly. (Pro Tip: Making the marinade a day in advance allows the flavors to meld and deepen, resulting in a more delicious final dish.)
Step 12
Place the drained crabs in a bowl. Generously pour the prepared marinade over the crabs. Add the sliced red and green bell peppers on top. Gently mix everything together with your hands, ensuring the crabs are evenly coated with the marinade.
Step 13
Finally, sprinkle a generous amount of toasted sesame seeds for a nutty aroma and gently toss one last time. Your incredibly delicious Marinated Raw Crab is ready!
Step 14
While it’s delicious to eat immediately, for an even richer flavor, refrigerate the Yangnyeom Gejang for about a day. This allows the marinade to fully permeate the crab meat, creating a more complex and satisfying taste.
