Spicy Raw Marinated Crab (Yangnyeom Gejang)

Ingredients

• 2 lb (900 g) frozen Korean flower crabs or blue crabs (see note below for fresh live crab)
• 1/2 cup (120 ml) soju (Korean alcohol) (or 1/2 cup water + 2 tbsp vinegar)
• 2 tbsp (30 ml) soy sauce
• 2 tbsp (30 ml) Korean fish sauce
• 1 (120 g) small onion (thinly sliced)
• 2 (20 g) fresh chilies (sliced)
• 2 green onion (finely chopped)
• 1 tbsp (9 g) toasted sesame seeds
• 5 tbsp (35 g) Korean chili flakes (gochugaru)
• 3 tbsp (45 ml) Korean corn syrup or oligo syrup
• 1 tbsp (15 ml) Korean plum extract (maeshil-cheong)
• 1 tbsp (15 g) minced garlic
• 1/2 tbsp (7 g) ginger paste
• 1 tbsp (12 g) sugar

Instructions

1. 1

   Thaw the crabs in the refrigerator for several hours or overnight. Alternatively, rinse them under cold water to remove the ice. Use a pair of scissor or sharp chef’s knife to cut the crab body in half. Trim off the thin legs and the pointy parts of the claws. Crack the claws with the back of the knife or scissors to help them absorb the spicy sauce. Rinse the crab pieces in cold water and drain. Drizzle soju (or vinegar mixture) over the crabs and drain again.

2. 2

   Place the crab pieces in a large bowl or container. Drizzle soy sauce and Korean fish sauce over the meaty parts of the crab and toss well. Marinate the crab in the fridge for 20 minutes.

3. 3

   To make the spicy sauce, collect the soy sauce mixture from the marinade in a mixing bowl. Add Korean chili flakes (gochugaru), corn syrup, plum extract, garlic, ginger, and sugar. Mix well.

4. 4

   Pour the sauce over the crab and add sliced onion and fresh chilies. Toss the crab with two spatulas to coat evenly with the sauce. Garnish with chopped green onion and toasted sesame seeds.

5. 5

   You can serve the crab immediately or chill it in the fridge for 2 hours before serving. Serve cold with rice. This spicy marinated crab will keep in the fridge for up to 3 days. Do not refreeze.