Spicy and Sweet Marinated Raw Crab
Spicy and Sweet Marinated Raw Crab: A Recipe for Special Occasions
Introducing a special marinated raw crab recipe designed to elevate your mother-in-law’s birthday feast. Moving away from the usual meat-centric meals, this dish, prepared early in the morning with great care, is sure to impress. This detailed guide makes it easy for even beginners to follow along and create a delicious and fresh marinated crab that will bring joy and delight.
Main Ingredients
- 1kg pre-cut crab, cleaned
- 6 Tbsp minced garlic
- 1 Tbsp minced ginger
Marinade Ingredients
- 1 cup Gochugaru (Korean chili flakes, approx. 100g)
- 1/2 cup Soy Sauce (approx. 120ml)
- 2 Tbsp Maesil Cheong (Korean plum syrup, approx. 30ml)
- 1/4 cup Oligodang (Korean corn syrup, approx. 60ml)
- 1/2 cup Mirin (or cooking wine, approx. 120ml)
- 1/2 cup Cheongju (or Soju, approx. 120ml)
- 2/3 cup Fresh Pineapple Juice (approx. 160ml)
- 1/4 cup Glutinous Rice Flour (approx. 30g)
- 1/2 Tbsp Salt (approx. 8g)
- A pinch of Black Pepper
- 1 cup Gochugaru (Korean chili flakes, approx. 100g)
- 1/2 cup Soy Sauce (approx. 120ml)
- 2 Tbsp Maesil Cheong (Korean plum syrup, approx. 30ml)
- 1/4 cup Oligodang (Korean corn syrup, approx. 60ml)
- 1/2 cup Mirin (or cooking wine, approx. 120ml)
- 1/2 cup Cheongju (or Soju, approx. 120ml)
- 2/3 cup Fresh Pineapple Juice (approx. 160ml)
- 1/4 cup Glutinous Rice Flour (approx. 30g)
- 1/2 Tbsp Salt (approx. 8g)
- A pinch of Black Pepper
Cooking Instructions
Step 1
Gently rinse the pre-cut frozen crabs under cold running water. The goal is to wash away any ice crystals clinging to the crab’s surface. Avoid washing them for too long, as this can affect the freshness of the crab.
Step 2
To eliminate any fishy odor and capture the essence of the crab, prepare a mixture of 1/2 cup Mirin and 1/2 cup Cheongju (or Soju). Add the cleaned cut crabs to this mixture and toss gently to coat. Let them marinate for about 10 minutes. For an enhanced aroma, you can add a little ginger powder.
Step 3
Prepare the key components of the marinade. For the glutinous rice paste, mix 1/4 cup glutinous rice flour with water in a 2:1 ratio (rice flour to water), microwave for 1-2 minutes until thickened, and let it cool completely. Alternatively, you can simmer it gently in a pot over low heat. If using frozen pineapple, thaw it beforehand or blend it to extract the juice. Mixing the gochugaru with other marinade ingredients in advance allows it to soften and develop a deeper flavor. At this stage, add about half of the Cheongju and Mirin mixture (approximately 1/2 cup) that was used to marinate the crabs earlier and mix it in with the other marinade ingredients. This will help the flavors penetrate the crab more effectively.
Step 4
Once the crabs have thawed for about 30 minutes and are fresh, gently place them into the prepared marinade. Mix carefully to ensure the marinade coats every piece of crab evenly, reaching into all the nooks and crannies.
Step 5
Enhance the flavor profile according to your preference. Thinly sliced onions or chopped green onions can be added for a refreshing crunch and aromatic zest. A sprinkle of toasted sesame seeds or a drizzle of sesame oil will add a nutty richness. (If you prefer a cleaner taste, omitting the sesame oil is recommended as it can sometimes overpower the fresh flavor of the crab.)
