This is the Korean spicy marinated raw crab recipe I shared with my friends. They all loved it and asked me for the recipe, so I’m sharing it with everyone! It can be a bit salty, so I recommend enjoying it with rice.
Korean Spicy Marinated Raw Crab (Yang nyeom-gejang, 양념게장) 🦀
Difficulty: MediumServings
5
servingsPrep time
30
minutesCooking time
10
minutesCalories
192
kcalProtein
29
gCarbs
12
gFat
4
gIngredients
Frozen crab
2400 gramMirin
50 gramVinegar
50 gram- Sauce
Ginger paste
20 gramMinced garlic
30 gramChilli powder
50 gramSoy sauce
50 gramStevia
30 gramPlum extract
30 gramFish sauce (까나리 액젓)
20 gramMirin
20 gramAnchovy stock powder (dasida)
10 gramTuna extract
10 gramSesame oil
5 gram- Optional
Sesame seeds, Chopped spring onion
Directions
- Preparation
- Make the sauce: In a bowl, combine ginger paste, minced garlic, soy sauce, fish sauce, tuna extract, anchovy stock powder, mirin, chilli powder, stevia, plum extract, and sesame oil. Mix well, then refrigerate until ready to use.
- Prepare the crab: Defrost two boxes of frozen crab for about four hours. Rinse gently under cold running water and separate each crab.
- Trim the tips of the crab legs to make them easier to eat. Place the crab in a bowl, add mirin and vinegar, and toss gently.
- Refrigerate for 20 minutes, then drain. Don’t rinse – simply pat dry with paper towels.
- Cooking
- Transfer the crab to a clean bowl and pour in the prepared sauce. Mix gently, then place everything in a container.
- Sprinkle with sesame seeds if you like. Refrigerate for at least 24 hours before serving.
*I ate mine 3 days after making it, and it tasted amazing! You can store it in the fridge for up to 7 days from the day it’s made. - Optional: You can add extra sesame oil and chopped spring onion before eating.
Recipe Video
Notes
- Plum extract can be substituted with sugar.
- I used Korean fish sauce, but any fish sauce works.
- Anchovy stock powder can be swapped for beef stock powder.
- Tuna extract can be replaced with the same amount of fish sauce.
- Don’t skip the GINGER PASTE — it’s the most important ingredient!
- I saved the trimmed tips of the crab legs to use as a soup base — they make a great seafood ramyun(해물라면)!