Korean Spicy Marinated Crab

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Yangnyeom Gejang is a beloved Korean delicacy featuring raw blue crabs soaked in a fiery, sweet-savory chili marinade. The crabs are never cooked with heat, instead cured in gochujang, gochugaru, garlic, and aromatics until the meat firms up and absorbs the bold sauce. Served chilled, it is intensely flavored, slightly sweet, and ideal with a bowl of hot steamed rice.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 8 gFat
• 1 gSaturated Fat
• 19 gCarbs
• 2 gFiber
• 13 gSugar
• 26 gProtein
• 1820 mgSodium
• 460 mgPotassium
• 125 mgCalcium
• 2.5 mgIron
• 9 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the Crabs

• 4 live blue crabs (about 1.5 lbs / 680 g total)
• 1/4 cup coarse sea salt
• 4 cups cold water for purging

For the Spicy Chili Marinade

• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp gochugaru (Korean red pepper flakes)
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 tbsp granulated sugar
• 2 tbsp minced garlic (about 6 cloves)
• 1 tsp finely grated fresh ginger
• 2 tbsp toasted sesame oil
• 1/2 cup cold water

For the Aromatics and Garnish

• 1/2 medium yellow onion, thinly sliced
• 4 green onions, cut into 2-inch pieces
• 1/2 Asian pear or Fuji apple, peeled and diced
• 1 tbsp toasted sesame seeds
• Steamed short-grain rice, for serving

Directions

1. Purge the crabs by placing them in cold salted water for 30 minutes to remove impurities, then scrub thoroughly under running water.
2. Clean each crab by removing the triangular apron, gills, mouthparts, and the small sac behind the eyes. Rinse well and pat dry. Using a heavy knife, crack the claws and cut each body into 4 pieces.
3. In a large non-reactive bowl, whisk together gochujang, gochugaru, soy sauce, rice vinegar, sugar, garlic, ginger, sesame oil, and 1/2 cup water until the sugar fully dissolves and the sauce is smooth.
4. Stir the sliced onion, green onions, and diced pear into the marinade; the fruit will add natural sweetness and help the crab meat tenderize.
5. Place the crab pieces in a large glass or stainless-steel container with a tight-fitting lid and pour the marinade over the top. Toss gently until every piece is coated.
6. Cover and refrigerate for 24 to 48 hours, turning the crab pieces once or twice so the marinade penetrates evenly. The crab meat will turn opaque and firm as it cures.
7. Before serving, give the crab a final toss in the sauce and transfer to a chilled plate. Sprinkle generously with toasted sesame seeds and extra sliced green onions.
8. Serve cold directly from the refrigerator, accompanied by hot steamed rice, kimchi, and a simple soybean-paste stew to balance the heat.

Cook’s Notes

• Only use the freshest live crabs for this raw preparation; they should smell like clean seawater, never fishy or ammoniated.
• Wear food-safe gloves when handling gochugaru and cleaning crabs to protect your hands from the capsaicin and sharp shells.
• The longer the crabs marinate, the deeper the flavor. 36 to 48 hours is ideal, but do not exceed 4 days or the texture can become mushy.
• Add a splash of soju or maesil-cheong (plum syrup) to the marinade for a brighter, slightly fruity finish.
• Serve the crab extremely cold straight from the fridge; the contrast with piping-hot rice is part of what makes the dish so addictive.

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