Photograph of the finished Gejang yangnyeom

Korea · Cua ngâm tương ớt Gejang

Gejang yangnyeom

50 min Hands-on time + 1 ngày waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 2.6 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 4.2 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Pear Pear 1.2
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Soju Soju ⅓ cup

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.
Start cooking