🦀 Yangnyeom Gejang – 양념게장 (Spicy Raw Crabs)

Yangnyeom Gejang is a beloved Korean delicacy made by marinating raw crab in a rich, spicy, and savory sauce. Packed with flavor and umami, this dish is often described as "rice thief" (밥도둑) because you’ll need bowls of rice to soak up every last drop of the spicy sauce. This recipe uses Korean-style blue crabs marinated in a bold, homemade sauce with 19 carefully balanced ingredients.

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🧾 Ingredients

Seafood

• 2 lbs live blue crab or frozen Korean blue crab

Raw Materials

• 2 garlic cloves (minced)
• 1 tsp fresh ginger (grated)
• 1 lemon (cut into wedges)
• 5 Thai chili peppers (sliced)

Spice & Sauces

• 3 tbsp fish sauce
• 2 tbsp plum syrup
• 1 tbsp soy sauce

Baking & Spices

• 1/4 tsp black pepper
• 5 tbsp gochugaru (Korean red chili flakes)
• 1 tsp glutinous rice flour
• 1 tbsp sugar
• 1 tsp sesame seeds

Oil & Vinegar

• 2 tbsp sesame oil
• 1/2 tsp plum vinegar

Frozen & Liquid

• 1/3 cup rice porridge (used to thicken the sauce)
• 1/2 cup water

Other

• 1/4 tsp MSG (optional)

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👩‍🍳 Instructions

1. Clean the crab:
   If using live crabs, place them in the freezer for about 30 minutes to gently put them to sleep. Remove the shell, gills, and clean thoroughly. Cut the crab into halves or quarters.
2. Prepare the sauce:
   In a mixing bowl, combine gochugaru, fish sauce, soy sauce, plum syrup, sugar, ginger, garlic, black pepper, rice flour, sesame oil, plum vinegar, sesame seeds, MSG (optional), water, and rice porridge. Mix well until smooth and slightly thick.
3. Marinate:
   Place the cleaned crab pieces in a large container or bowl. Pour the sauce over the crab and mix to coat thoroughly. Add in the Thai chili slices for extra heat.
4. Chill and cure:
   Cover and refrigerate for at least 24 hours. It’s best enjoyed after 1–2 days when the flavors have fully absorbed into the crab meat.
5. Serve:
   Garnish with a lemon wedge and extra sesame seeds. Serve cold with hot steamed rice.

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💡 Tips

• Always use the freshest crab possible for the best flavor and texture.
• The rice porridge helps bind the sauce and gives it a silkier texture.
• If you're unsure about eating raw crab, you can briefly steam the crab before marinating.
• Store in an airtight container and consume within 3 days.

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