Photograph of the finished Yangnyeom gejang

Korea · Cua trộn xốt cay ăn liền Yangnyeom gejang

Yangnyeom gejang

40 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 4.4 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 5.6 oz
  • Photograph of Pear Pear 2
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Spring onion Spring onion 4.9 oz
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.1 oz

Method

  1. 1 Use only very fresh, live crabs and chill them in ice for 30 minutes before processing.
  2. 2 Clean the shell thoroughly, then separate the shell and chop the trunk into four pieces, keeping all the roe inside the shell.
  3. 3 Blend pears with garlic and ginger, then mix with gochugaru (fermented peanuts), fish sauce, sugar, and sesame oil to make a thick sauce.
  4. 4 The instant version doesn't have a long soy sauce fermentation period, so the sauce must be thick, cling to the meat, and have a perfect balance of salt and sweetness.
  5. 5 Mix the crab with the sauce and refrigerate for exactly 2 hours; any longer and the crab meat will become mushy due to the salt.
  6. 6 Sprinkle with chopped scallions and roasted sesame seeds, and consume within the day; do not leave it overnight.
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