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Raw Marinated Crab

Raw Marinated Crab

Alisha
Raw marinated crab, or gejang, is a Korean delicacy featuring two main variations: yangnyeom-gejang with a spicy red pepper marinade and ganjang-gejang in a savory soy sauce marinade. Its irresistible flavor, especially when paired with rice, makes it a beloved dish in Korea, particularly during the summer with fresh blue crabs.
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Prep Time 17 minutes
Total Time 1 day
Course Main course / Appetizer
Cuisine Korean
Servings 4 people
Calories 900 kcal

Equipment

  • Kitchen brush for cleaning crabs
  • Crab cracker for cracking the claws
  • Small bowl for mixing the marinade
  • Large bowl for marinating the crab pieces
  • Whisk for mixing the marinade ingredients
  • Knife for chopping ingredients like garlic, onions, and the crab
  • Refrigerator for marinating and storing the crab

Ingredients
  

  • Fresh Live Blue Crabs
  • 2 lb of fresh live blue crabs preferably female blue crabs
  • Base Ingredients for the Marinade
  • ½ cup of Korean fish sauce
  • ½ cup of soy sauce
  • Spices and Heat Elements
  • 1 tbsp of gochugaru Korean hot pepper flakes
  • 1 or 2 finely chopped serrano peppers
  • 1 or 2 jalapenos
  • 1 red chili pepper
  • 2 to 3 dried red chili peppers
  • Aromatics for Depth
  • 1 tbsp of ginger paste
  • 6 cloves of minced garlic
  • Sweeteners and Balancing Ingredients
  • 1 tbsp of sugar
  • 2 tbsp of Korean corn syrup or oligo syrup, also called oligodang syrup
  • Umami and Richness
  • 2 pieces about 2x2 inch of dried kelp (dashima)
  • Freshness and Acidity
  • 2 tbsp of green onions or scallion chopped
  • 2 tbsp of mirin
  • 1 tbsp of vinegar
  • Sweet and Crisp Elements
  • 1 small apple or 1 fuji apple sliced
  • Garnishes and Final Touches
  • 1 tbsp of toasted sesame seeds
  • 5 whole black peppercorns
  • ½ lemon squeezed
  • Optional Ingredients
  • Korean flower crabs as an optional variation

Instructions
 

  • Cleaning the Crabs
  • Fresh live blue crabs, ideally cleaned and frozen for easier handling
  • Kitchen brush for cleaning the crabs
  • Cold water for rinsing the crabs to remove dirt
  • Place the cleaned crabs in a small bowl
  • Use a crab cracker to crack the crab legs and remove the meat
  • Keep the crab body, crab fat, and tomalley (the greenish digestive gland) as they add richness to the marinade
  • Chop the crabs into pieces
  • Transfer the crab pieces into a large bowl for marinating
  • Preparing the Marinade
  • Whisk together soy sauce, fish sauce, and ginger paste in a bowl
  • Add gochugaru (Korean chili flakes) and red chili pepper to create a spicy base
  • Stir in sugar, vinegar, and plum extract for a balance of sweetness and acidity
  • Add finely chopped onions and green onions to the mixture
  • Toss in roasted sesame seeds for a crunchy texture
  • Garnish with cilantro and chopped green onion
  • Pour the spicy sauce over the crab pieces
  • Let the mixture marinate in the fridge for at least 12 hours to absorb all the flavors
  • Serving and Storing
  • Serve the raw marinated crab chilled with a side of cooked rice
  • The dish can be stored in the refrigerator for up to 3 days
  • For an extra touch of sweetness, slice apples or use sliced onion as an optional garnish
  • The dish is a perfect blend of spicy, savory, and sweet flavors that will delight your taste buds
  • Preparation and Cooking Time:
  • Preparation Time: 15-20 minutes for cleaning and preparing the crab
  • Marinating Time: At least 12 hours in the fridge to allow the flavors to soak in
  • Total Time: Including marinating, it takes about 12-24 hours before serving

Notes

This dish is often eaten with cooked rice to balance out the bold flavors of the marinated crab. It is typically served chilled and is best enjoyed cold, which makes it ideal for hot weather.
Optional ingredients like Korean flower crabs and sliced apples provide a unique twist and enhance the flavors.

Nutrition Value (approximate for one serving):

Calories: 200-250 kcal
Protein: 25-30g (from the crab meat)
Carbohydrates: 10-15g (mainly from sugar and soy sauce)
Fat: 5-8g (mainly from the crab fat)
Sodium: High due to soy sauce and fish sauce
Cholesterol: Present due to crab content, but within a normal range for seafood
Keyword Raw Marinated Crab