Recipe: Korean Raw Spicy Crab (Yangnyeom Gejang)

If I had to choose what’s my favorite type of seafood, it would be blue crab, hands down! It’s great steamed, boiled with seasonings, made into crab cakes, or raw. I can’t remember when I first had raw spicy crab, but I remember I got it at a local Korean supermarket in NYC. This was many years ago, and I’m glad to say I am experienced enough with preparing food that I can make a pretty decent yangnyeom gejang.

Korean Raw Spicy Crab

Ingredients:

  • 1/2 dozen blue crab (live or killed–I’d suggest killed so you don’t have to struggle like I did to keep them from scurrying away or dueling with your tongs)
  • low sodium soy sauce
  • half a head of garlic, diced
  • scallion
  • a touch of sesame oil
  • red pepper flakes
  • cayenne powder
  • a medium onion, diced
  • sugar

I’ll be honest here, as you all know by now, I really eyeball the amount of each ingredient, and focus on the taste to let me know if my seasoning or sauce is on point. I can give you my best estimates for the proportions! 🙂

Steps:

  1. Separate the head from the body if it’s not already separated.
  2. Pull off the lungs and antennae.
  3. Scrub the crab down thoroughly to clean off the dirt and mud that’s on the shells.
  4. To let the flavor seep in, break the crab’s body into quarters.
  5. Cover and refrigerate the crab as you work on your marinade. **I usually just marinate the bodies and steam the heads, but that’s entirely up to you!**
  6. Pour approximately half a cup of low sodium soy sauce, some cayenne powder and pepper flakes (based on your tolerance for spice), 1/4 tsp of sesame oil, and sugar to taste.
  7. Dice up your garlic and onion into fine pieces and add it into your marinade.
  8. Put the crab either in a large bowl or ziploc bag, and pour in your sauce (after you make sure you like the flavor!!). Stir it around so all of the crab pieces have touched the marinade.
  9. Cover it again and let it sit for a couple of hours, flipping the crab to let all of the pieces get thoroughly soaked.
  10. Leave it overnight to marinate, and you can eat it the next day!

DISCLAIMER: Remember that there’s always a risk of eating raw foods, so this is a recipe that you should eat at your own risk! I have a pretty strong stomach that can handle raw foods, but if you don’t have a stomach of steel, you might want to pass on this recipe :X

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Recipe: Korean Spicy Pickled Cucumbers

All of my friends know that I loooove Korean food, and I got my mom hooked on going to Korean restaurants just for their side dishes. Last summer, I decided to experiment and make my own version of Korean spicy pickled cucumbers because I thought, it can’t be THAT hard to make! And so I did, and my mom was impressed B) I wrote a post way back in the day when I first started this blog about cucumbers and briefly talked about how I make this recipe, but I wanted to share it since I made it today and took pics this time (yay!!)

Ingredients you’ll need:

  • cucumbers (large or small, doesn’t really IMG_2080matter, just on how large of a batch you want to make!)
  • red pepper flakes
  • salt and sugar
  • white or red wine vinegar (I used red wine vinegar today, it’s a little sweeter)
  • soy sauce
  • a head of garlic

The steps are actually really simple and the prep time is super quick!

  1. Skin the cucumbers (or keep the skin on, whatever your preference–I kept 2 cucumbers’ skin on because my mom stopped me when I was halfway through peeling them haha).
  2. Dice them up into little cubes so they get soaked in sauce. Put them in a ziploc bag or a big bowlIMG_2082
  3. Peel and dice the garlic.
  4. Add the garlic, soy sauce, vinegar, red pepper flakes, and a pinch of salt and sugar to make the sauce. For this part, you can use your judgment because everyone’s preference is different; some people will want it more sour or more spicy, but it’s up to you! I use a lot of soy sauce, half as much vinegar, a generous amount of red pepper flakes, and a little bit of salt and sugar.
  5. TASTE THE SAUCE and make sure you like it! Because once you pour the sauce into your cucumber batch, there’s no going back… 😛IMG_2081
  6. When you’re satisfied with the sauce, pour it into your cucumbers and mix well and wrap it up to marinate for a few hours.

After a few hours of checking on your cucumbers and mixing the bag and turning it over a few times, it should be ready to eat! Enjoy 🙂

cucumber

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

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