Spicy and Sweet Seasoned Raw Crab (Yangnyeom Gejang) – The Golden Recipe
Homemade Yangnyeom Gejang
My father was coming over for dinner, so I made his favorite spicy and sweet seasoned raw crab! This recipe is for a homemade version that’s packed with flavor and easy to prepare.
Main Ingredients- 4 large frozen blue crabs (thawed)
- 2 medium onions
- 3 Korean green chili peppers (Cheongyang peppers)
Seasoning Ingredients- 3 ladles of Gochugaru (Korean chili powder) (approx. 9 Tbsp)
- 3 ladles of Soy Sauce (approx. 9 Tbsp)
- 2 ladles of Corn Syrup (Mulyeot) (approx. 6 Tbsp)
- 0.5 ladle of Rice Wine (Mirin) (approx. 1.5 Tbsp)
- 0.5 ladle of Minced Garlic (approx. 1.5 Tbsp)
- 1 Tbsp Grated Ginger
- 1 medium onion, blended
- 0.5 ladle of Plum Extract (Maesil Cheong) (approx. 1.5 Tbsp)
- 3 ladles of Gochugaru (Korean chili powder) (approx. 9 Tbsp)
- 3 ladles of Soy Sauce (approx. 9 Tbsp)
- 2 ladles of Corn Syrup (Mulyeot) (approx. 6 Tbsp)
- 0.5 ladle of Rice Wine (Mirin) (approx. 1.5 Tbsp)
- 0.5 ladle of Minced Garlic (approx. 1.5 Tbsp)
- 1 Tbsp Grated Ginger
- 1 medium onion, blended
- 0.5 ladle of Plum Extract (Maesil Cheong) (approx. 1.5 Tbsp)
Cooking Instructions
Step 1
The frozen crabs I bought from E-mart were already cut in half with the shells attached. Scrub the crabs thoroughly under cold running water with a brush to remove any impurities. Washing them meticulously is key to eliminating any fishy odor and ensuring hygiene.
Step 2
After washing, drain the crabs well, then cut each half again. Trim off the round part at the tip of the last leg with scissors for easier eating.
Step 3
Place the prepared crabs in a colander to drain any excess water. While the crabs are draining, it’s time to prepare the delicious seasoning.
Step 4
Mix all the seasoning ingredients together. For convenience, I blended the soy sauce, rice wine, blended onion, minced garlic, and grated ginger in a blender first. Then, I combined this base with the gochugaru, corn syrup, and plum extract, mixing well to create the seasoning paste.
Step 5
Let the seasoning mixture sit at room temperature for about 15 minutes. This allows the gochugaru to hydrate and the flavors to meld. Check the consistency; it should be smooth, not too thick. Taste and adjust with more soy sauce or corn syrup if needed. Remember, the crabs will add some moisture and dilute the saltiness, so aim for a slightly saltier taste at this stage.
Step 6
Finely chop or julienne the 2 onions and 3 Korean green chili peppers and mix them into the seasoning. Don’t worry if it seems like a lot of onion; it adds a wonderful crispness and sweetness after marinating. We sometimes add extra onions during storage!
Step 7
Once the seasoning is well combined, add the drained, prepared crabs and gently mix them in. Use the ladle you used for measuring to carefully coat the crabs, being mindful of the sharp leg joints. Don’t worry about mixing too vigorously; the flavors will penetrate the crab meat as it marinates.
Step 8
Transfer the seasoned crab to an airtight container and sprinkle generously with toasted sesame seeds. If you plan to eat it right away, let it sit at room temperature for about an hour before refrigerating. However, for the absolute best flavor, refrigerate it immediately after mixing and let it marinate for at least two days. The longer it marinates, the deeper and more complex the savory flavor becomes!
