Yangnyeom Gejang

Raw crab pieces with translucent, gelatinous meat, coated in a thick, glossy red chili paste. The heat from gochugaru balances with minced garlic and the sweetness of the marinade.

• Prep time: 45 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 575
• Protein: 55 g
• Carbs: 40 g
• Fat: 19 g

Ingredients

• 1 kg Crab ( cleaned and cut into pieces )
• 100 ml Korean soy sauce
• 80 g gochugaru
• 40 g White sugar
• 5 piece Garlic ( very finely minced )
• 1 tsp Ginger powder
• 50 ml rice wine
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 2 tbsp Sesame oil
• 1 tbsp sesame seeds
• 20 g Fresh ginger ( grated )
• 0.5 piece Asian pear (Bae) ( grated or pureed )
• 3 tbsp Corn syrup

Instructions

1. Cleaning the crabs

   Vigorously brush the shells under cold water. Remove the apron, the top shell, and the gray gills. Cut the body into halves or quarters with sturdy scissors. The meat should appear white and clean.

2. Preparing the spicy base

   In a mixing bowl, combine the Korean soy sauce, gochugaru, white sugar, corn syrup, minced garlic, grated fresh ginger, ginger powder, and grated Korean pear. Add the rice wine. The texture should be a thick, deep red, and shiny paste.

3. Coating and finishing

   Pour the paste over the crab pieces. Mix gently by hand (using gloves) to avoid breaking the meat. Stir in the sliced green onions, sesame oil, and sesame seeds. Each piece should be entirely red.

4. Maturation

   Place in the refrigerator for at least 12 hours. The meat will absorb the flavors and become slightly firmer due to the salt in the soy sauce. The smell should be briny and spicy.

Chef's tips

• Use ultra-fresh crabs, ideally females for the roe.
• Wear gloves when mixing: the chili and sharp shells are not skin-friendly.
• Squeeze the crab pieces over hot rice to extract the gelatinous meat.

Storage

Store in an airtight container in the refrigerator. Consume within 24 to 48 hours maximum to ensure food safety.