Yangnyeom Gejang, a traditional Korean dish, is a spicy marinated raw crab that is both flavorful and refreshing. This delicacy is popular among seafood lovers for its unique taste and texture. The dish involves fresh crabs soaked in a spicy sauce made from a blend of Korean red chili pepper flakes, soy sauce, and various other seasonings. It's a perfect dish for those who enjoy the vibrant flavors of Korean cuisine.
Ingredients
For the Crabs
- 4 fresh blue crabs
- 2 tablespoons salt
- 1 tablespoon soju (Korean rice wine)
For the Marinade
- 1/2 cup Korean red chili pepper flakes (gochugaru)
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup finely chopped green onions
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1 finely chopped red chili pepper (optional for extra heat)
Preparation and Serving Instructions
Preparing the Crabs
- Cleaning the Crabs: Thoroughly clean the crabs under running water. Remove the top shell and clean out the innards. Cut the crabs into halves or quarters for easier marinating.
- Salting the Crabs: Place the cleaned crabs in a large bowl and sprinkle with salt and soju. Mix well and let them sit for about 30 minutes. This helps to firm up the flesh and remove any fishy odors.
Making the Marinade
- Mixing the Marinade: In a large mixing bowl, combine the gochugaru, soy sauce, fish sauce, sugar, honey, minced garlic, minced ginger, chopped green onions, sesame oil, sesame seeds, and chopped red chili pepper. Mix well until all the ingredients are thoroughly combined.
Marinating the Crabs
- Marinating Process: After 30 minutes, rinse the salted crabs under running water and pat them dry. Place the crabs in a large container or bowl.
- Adding the Marinade: Pour the marinade over the crabs, making sure each piece is well coated. Use your hands to mix and ensure the marinade seeps into all the nooks and crannies of the crab pieces.
- Marinating Time: Cover the container and refrigerate for at least 24 hours to allow the flavors to meld together. For the best results, marinate for 2-3 days.
Serving
- Serving the Yangnyeom Gejang: Once marinated, the crabs are ready to be served. Place the marinated crabs on a serving dish and garnish with additional chopped green onions and sesame seeds.
- Accompaniments: Yangnyeom Gejang is best enjoyed with a bowl of steamed rice and a variety of side dishes (banchan).
Tips
- Freshness: Ensure the crabs are fresh to avoid any unpleasant odors and to achieve the best taste.
- Marination Time: While the minimum marination time is 24 hours, allowing the crabs to marinate for 2-3 days will enhance the flavors even more.
- Handling: Use gloves when handling the crabs and marinade to avoid staining your hands with the red chili pepper flakes.
Variations
- Soy Sauce Gejang (Ganjang Gejang): For a non-spicy version, marinate the crabs in a soy sauce-based mixture instead of the spicy red chili pepper marinade.
- Adding Vegetables: Include thinly sliced vegetables such as carrots, cucumbers, or onions in the marinade for added crunch and flavor.
- Different Seafood: Experiment with different types of seafood, such as shrimp or squid, using the same marinade for a unique twist.
Calorie Information
The calorie content of Yangnyeom Gejang can vary depending on the size and type of crab used and the exact measurements of ingredients. On average, a serving of Yangnyeom Gejang (approximately 200 grams) can have around 200-250 calories. This estimate includes the calories from the marinade ingredients and the crab itself.
Conclusion
Yangnyeom Gejang is a delightful Korean dish that brings out the best in fresh crabs with its spicy and savory marinade. The preparation may seem intricate, but the result is a delectable dish that is sure to impress. Whether enjoyed as part of a traditional Korean meal or as a standalone delicacy, Yangnyeom Gejang offers a burst of flavors that seafood enthusiasts will love. Experiment with different variations and accompaniments to make this dish your own.
