Korean Spicy Marinated Crab

The Start of a Flavorful Adventure

Korean Spicy Marinated Crab, or Yangnyeom-gejang, has always been one of my favorite Korean dishes to prepare. The first time I made Korean Spicy Marinated Crab, I was inspired by a trip to Busan, where the seafood is as fresh as it gets, and this dish was a true standout. The spicy, savory, and slightly sweet flavors are all layered perfectly with the tender crab meat, making it a must-try for anyone who loves bold, vibrant dishes. I remember being captivated by how the dish tasted, and I couldn’t wait to try making Korean Spicy Marinated Crab myself when I got back home.

Preparing the Ingredients

Creating this dish starts with gathering fresh crabs and a variety of seasonings that bring out the unique flavors of Korean cuisine. For Korean Spicy Marinated Crab, I always use Korean flower or blue crabs. They have a delicate, jelly-like texture that works perfectly with the spicy marinade. Gochugaru, soy sauce, and fresh ginger are key players here, and they bring warmth and depth to the dish. As I chopped the garlic and grated the ginger, the aroma filled my kitchen, instantly transporting me back to the bustling markets of Busan.

The Art of Marinating

The real magic happens during the marination process. After cleaning and prepping the crabs, I mix them thoroughly with the spicy marinade, making sure every piece is evenly coated. I love how the gochugaru adds a fiery red color, hinting at the dish’s intense flavor. For Korean Spicy Marinated Crab, patience is key, as it needs to marinate overnight in the refrigerator. This waiting period allows the flavors to meld beautifully, enhancing the natural sweetness of the crab. It’s worth every minute because, by the next day, the crabs are infused with a tantalizing heat and savory richness.

The Final Enjoyment

After hours of anticipation, it’s finally time to enjoy the Korean Spicy Marinated Crab. I serve it chilled with a side of steamed rice and kimchi, letting the flavors speak for themselves. As I take my first bite, I’m reminded of the vibrant food culture in Korea. The tender crab meat pairs perfectly with the bold marinade, creating a balance that is both comforting and exhilarating. Every time I make this dish, it’s a delightful journey back to Korea, and I love sharing this experience with family and friends, giving them a taste of something truly special.

Chef’s Notes- Korean Spicy Marinated Crab

• Use Fresh Crabs: Freshness is key for Yangnyeom-gejang. If possible, opt for live or recently frozen crabs to maximize flavor and achieve the best texture.
• Prepare All Ingredients Beforehand: Have all your seasonings and crabs prepped and ready to go. This not only makes the process smoother but also ensures the seasoning is evenly distributed.
• Customize the Spice Level: Adjust the amount of gochugaru based on your preferred spice tolerance. If you like it milder, start with half the amount and taste-test.
• Avoid Over-Marinating: While a 12-hour marination is ideal, be cautious not to exceed 24 hours. Longer marination can affect the crab’s texture and make it overly soft.
• Enhance with Rice Vinegar: A small splash of rice vinegar can provide a subtle tang that elevates the overall flavor. Add it right before serving for a fresh finish.
• Garnish with Sesame Oil: Drizzling a bit of sesame oil before serving adds a nutty aroma that complements the dish beautifully.
• Serve with Cold Side Dishes: Pair the marinated crab with cold sides like kimchi or cucumber salad. This helps balance the heat and enhances the overall dining experience.
• Chill Before Serving: Serve the dish cold for the authentic experience. The chill enhances the crab’s texture, making it more enjoyable to eat.

Korean Spicy Marinated Crab

Recipe by Kimmy

Course: Main Course, Side DishCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

100

kcal

Resting Time

12

hours 

Total time

12

minutes

Get ready to tantalize your taste buds with this authentic Korean Yangnyeom-gejang – a delectable spicy marinated crab that’s sweet, savory, and boasts a delightful jelly-like texture. Perfect for seafood lovers seeking a bold and flavorful dish, this recipe combines fresh crabs with a vibrant blend of Korean spices, garlic, and ginger. Whether you’re a seasoned cook or just starting, this straightforward and customizable recipe allows you to enjoy a traditional harbor city favorite right at home. Impress your family and friends with this irresistible delicacy that’s as visually stunning as it is delicious. Dive into the rich flavors of Korea with every bite!

Ingredients

• Seafood

• 1 pound cleaned and shelled Korean flower or blue crabs

• Seasonings

• 6 finely chopped garlic cloves

• 1.5 tsp fresh ginger peeled and minced

• 1/3 cup gochugaru (Korean red pepper flakes)

• 1/4 cup soy sauce

• 1 tbsp granulated sugar

• 1.5 tsp toasted sesame seeds

• Alternative Ingredients:

• Crabs: Substitute with Dungeness crabs or jumbo lump crab meat for easier handling.

• Gochugaru: Use crushed red pepper flakes if Korean hot pepper flakes are unavailable.

• Soy Sauce: Replace with tamari for a gluten-free option.

• Sugar: Honey or maple syrup can be used as natural sweeteners.

• Ginger: Ground ginger can be used in half the amount if fresh ginger is not available.

Directions

• Thawing Crabs – Allow frozen crabs to defrost in the refrigerator for 6-8 hours or overnight to ensure optimal freshness.
• Cleaning Crabs – Rinse each crab thoroughly under cold water, scrubbing with a kitchen brush. Remove the apron and top shell, then carefully extract the gills, antennae, and non-meaty leg ends using scissors and a chef’s knife. Divide the crab into 4-6 sections and set aside. (Approx. 15 minutes)
• Preparing Claws and Organs – Gently crack the crab claws with the back side of a knife to facilitate seasoning absorption and enhance safety. Extract the tomalley and roe from each crab and add them to the main bowl. (Approx. 10 minutes)
• Marinating Crabs – In a large mixing bowl, combine minced garlic, ginger, gochugaru, soy sauce, and sugar. Thoroughly mix the seasoning with the crab pieces ensuring even coverage. (Approx. 10 minutes)
• Final Touches – Sprinkle toasted sesame seeds over the seasoned crabs. Transfer the mixture to an airtight container and refrigerate for at least 12 hours to allow flavors to meld. Optionally, marinate overnight for enhanced taste. (Optional Step: Add a splash of rice vinegar for extra tanginess)

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• airtight container

Notes

• Ensure crabs are extremely fresh for the best flavor and texture. Serve the marinated crabs chilled alongside steamed rice and other Korean side dishes like kimchi. For an added depth of flavor, include a splash of rice vinegar or a drizzle of sesame oil. If unavailable, live crabs can be used, but flash-frozen are a convenient alternative. Handle crabs carefully to prevent injuries and ensure all parts are properly cleaned for the best dining experience.

Nutrition Facts

• Calories: 100kcal
• Fat: 2g
• Saturated Fat: 0.5g
• Cholesterol: 50mg
• Sodium: 600mg
• Potassium: 200mg
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 5g
• Protein: 15g
• Vitamin A: 500IU
• Vitamin C: 2mg
• Calcium: 50mg
• Iron: 1mg

FAQs- Korean Spicy Marinated Crab

Can I use other types of crabs?

Yes, you can substitute Korean flower crabs with Dungeness crabs or even jumbo lump crab meat for easier handling. Just ensure they’re fresh and clean before marinating.

How spicy is this dish?

This recipe is moderately spicy due to the gochugaru, but you can easily adjust the spice level by reducing or increasing the amount. For a milder dish, use half the amount of gochugaru.

What can I serve with Yangnyeom-gejang?

It pairs wonderfully with steamed rice, kimchi, or a simple cucumber salad. Korean side dishes (banchan) also make great accompaniments for a complete meal.

How long can I store the marinated crab?

After marinating, it’s best enjoyed within 2-3 days. Store it in an airtight container in the fridge. If needed, you can extend storage up to 4 days, but the texture may start to soften.

Can I make this dish gluten-free?

Yes, simply substitute soy sauce with tamari, which is a gluten-free alternative. Be sure to check all other seasonings for gluten as well to ensure the dish is fully gluten-free.