Gejang yangnyeom

Method

1. 1 Choose fresh, live crabs, scrub their shells and the crevices of their legs clean under running water.
2. 2 Freeze the crab for a few hours, then chop it into pieces, keeping the roe inside the shell.
3. 3 Blend pears to extract the juice, then mix it with Korean chili powder, soy sauce, minced garlic, and crushed ginger to make a thick sauce.
4. 4 Coat each piece of crab with the sauce, arrange them in a container, and drizzle the remaining sauce over the shells.
5. 5 Let it chill for a day to absorb the flavors, then consume within two days, keeping it refrigerated continuously.