Spicy & Sweet Marinated Raw Crabs (Yangnyeom Gejang)
Easy Homemade Yangnyeom Gejang! Learn the Golden Ratio for the Perfect Marinade with Pre-prepped Frozen Crabs.
A true rice thief! Introducing a must-have Yangnyeom Gejang recipe that will stimulate your appetite. This recipe uses pre-prepped domestic frozen crabs, making it incredibly simple and quick for anyone to master.
Crab Preparation- 600g Frozen Crabs
- 1/2 cup Soju (Korean Rice Wine)
- 1 Tbsp Coarse Sea Salt
Spicy & Sweet Marinade- 8 Tbsp Savory Soy Sauce (Guk-ganjang or a good quality Korean soy sauce)
- 6 Tbsp Gochugaru (Korean Chili Flakes, fine)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (or other cooking wine)
- 2 Tbsp Plum Extract (Maesilcheong)
- 1/2 Tbsp Ginger Extract (Saenggangcheong)
- 1/2 medium Green Onion, finely chopped
- 2 Cheongyang Peppers (or hot green chilies), finely chopped
- 4 Tbsp Oligodang (or corn syrup)
- Pinch of Black Pepper
- Pinch of Sesame Seeds
- Pinch of Sugar
- 8 Tbsp Savory Soy Sauce (Guk-ganjang or a good quality Korean soy sauce)
- 6 Tbsp Gochugaru (Korean Chili Flakes, fine)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (or other cooking wine)
- 2 Tbsp Plum Extract (Maesilcheong)
- 1/2 Tbsp Ginger Extract (Saenggangcheong)
- 1/2 medium Green Onion, finely chopped
- 2 Cheongyang Peppers (or hot green chilies), finely chopped
- 4 Tbsp Oligodang (or corn syrup)
- Pinch of Black Pepper
- Pinch of Sesame Seeds
- Pinch of Sugar
Cooking Instructions
Step 1
Do not thaw the frozen crabs beforehand. Use them directly while they are still frozen. This helps maintain the integrity of the crab meat and prevents it from becoming mushy.
Step 2
Avoid soaking the crabs in water for extended periods. Instead, rinse them gently under cold running water. This effectively removes any impurities without causing the meat to leach out. Soaking can lead to the crab meat dissolving and losing its texture and flavor.
Step 3
Trim the pointed tips of the crab legs that are difficult to eat. This makes the crabs easier to handle and ensures the marinade penetrates evenly, enhancing the overall flavor.
Step 4
In a bowl, combine the rinsed crabs with 1 Tbsp of coarse sea salt and enough soju to cover them. Mix well, cover with plastic wrap, and refrigerate for 20 minutes. This step helps to remove any fishy odor and firms up the crab meat.
Step 5
Now, let’s prepare the base for our delicious marinade: the savory soy sauce. If you are using a store-bought savory soy sauce, you can skip the simmering step and proceed directly to making the marinade. However, making it from scratch will yield a richer, deeper flavor.
Step 6
To make the savory soy sauce from scratch, combine 2 cups of regular Korean soy sauce (Guk-ganjang or Jin-ganjang), 1 cup of water, and 1/2 cup of fish sauce in a pot. Add half a green onion, half an onion, 10g of dried kelp (dashima), a handful of garlic cloves, and half an apple. (You can remove the kelp once the mixture starts boiling).
Step 7
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes to allow the flavors to meld. Slow simmering is key to developing a complex taste.
Step 8
After simmering, strain the savory soy sauce through a sieve to remove the solid ingredients. Let it cool completely. Making extra is beneficial, as the leftover sauce can be used in various other dishes.
Step 9
Drain the crabs thoroughly that were marinated in soju and salt. Place them in a colander to ensure all excess liquid is removed. Any remaining moisture can dilute the marinade and affect the final taste.
Step 10
Prepare the spicy and sweet marinade by combining all the marinade ingredients: the cooled savory soy sauce, gochugaru, minced garlic, mirin, plum extract, ginger extract, chopped green onion, chopped cheongyang peppers, oligodang, pepper, sesame seeds, and sugar. Mix everything thoroughly. Feel free to add more cheongyang peppers for extra heat if desired.
Step 11
In a large bowl, gently combine the drained crabs with the prepared marinade. Toss carefully to ensure every part of the crab is evenly coated. Using a generous amount of marinade is crucial for a flavorful result. Be gentle to avoid crushing the crab meat.
Step 12
Sprinkle sesame seeds generously over the marinated crabs. It’s generally recommended to omit sesame oil to preserve the fresh crab flavor, but if you prefer a richer aroma, you can add a drizzle just before serving.
Step 13
Yangnyeom Gejang is best enjoyed fresh. It’s advisable to make only what you can consume within 2-3 days for optimal taste and texture, rather than preparing large batches for long-term storage.
