Spicy Marinated Raw Crab (양념 게장 Yangnyeom Gejang)

My mom is going to show you how to make gejang. There's two different types. The other one is marinated in soy sauce, but I think that this one is much tastier.

6 blue crabs (live, raw, female)
1 1/2 cup light soy sauce
2 1/2 cups chopped green onions
1 TBSP finely minced garlic
1/2 cup hot red pepper flakes
3-4 TBSP sesame seeds
3/4 cup sugar
1/4 cup sake
1/2 TBSP finely minced ginger

With the live blue crabs, place them in the freezer for an hr or 2 so that they can "sleep" and they will be easier to work with.
Wash the surface of the crabs to get rid of any dirts. You can cut off the ends of the legs as there is no meat in there. Also, cut off any sharp ends.
The crabs should be female. Remove the large triangular flap or plate, teeth, and eyes. Brake apart in half to remove the shell. Both parts have this black film that should be removed. Remove all of the long, white, feathery looking things on the sides of the body that surround the eggs (lungs). Then you can cut the body in half to make them easier to eat.

For the marinate, combine soy sauce, green onions, garlic, red pepper flakes, sesame seeds, sugar, sake, and ginger in a large mixing bowl. Mix well. Taste it. The sauce should be a bit spicy, salty, and sweet. Add the crabs and coat them all over the sauce. Place in a container and pour all of the remaining sauce over it so that crabs are all covered. Place plastic wrap over the dish, cover, and place in the fridge for a day to marinate.

Enjoy the next day with a bowl of warm white rice!

Since it's raw, it's best to consume it within 2-3 days.



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